Cut from the lean, well-exercised upper hind leg, our top round roast is a thick, highly flavorful cut offering excellent value. Naturally lean with a fine grain, this roast turns wonderfully tender when seasoned well and roasted to medium-rare, or slow-braised for sliceable pot roasts and deli-style roast beef. Highlights & Culinary Ideas Best For: Classic Sunday roast beef, thin-sliced sandwich meat, or slow-cooked pot roast. Cooking Method: High-heat sear then roast in the oven at 325°F to an internal temperature of 130°F–135°F for medium-rare, allowing it to rest 15 minutes before carving against the grain. Storage: Keep refrigerated and cook within 3–5 days, or keep frozen until ready to thaw and prepare.