Know what’s on your plate

Top round beef roast

Calories & nutrition facts

boneless, separable lean only, trimmed to 0" fat, select, raw

116

calorieskcal per 100 g

Protein24 g

Carbs0 g

Fat2.5 g

Percent calories

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Nutrition facts

Per 100 g% DV

Calories 116 kcal —
Protein 24 g 47%
Carbohydrate 0 g 0%
Fat 2.5 g 3%
Saturated fat 0.9 g 5%
Fibre 0 g 0%
Sugars 0 g —
Sodium 55 mg 2%
Cholesterol 63 mg 21%

Vitamins & minerals

Per 100 g% DV

Vitamins

Vitamin A 2 µg 0%
Vitamin C 0 mg 0%
Vitamin D 0 µg 0%
Vitamin E 0.21 mg 1%
Vitamin K 1.5 µg 1%
Thiamin (B1) 0.06 mg 5%
Riboflavin (B2) 0.25 mg 19%
Niacin (B3) 6.2 mg 38%
Pantothenic acid (B5) 0.37 mg 7%
Vitamin B6 0.63 mg 37%
Folate (B9) 4 µg 1%
Vitamin B12 1.6 µg 68%
Choline 64.1 mg 12%

Minerals

Calcium 13 mg 1%
Iron 2.3 mg 13%
Magnesium 12 mg 3%
Phosphorus 220 mg 18%
Potassium 316 mg 7%
Zinc 3.5 mg 32%
Copper 0.05 mg 5%
Manganese 0 mg 0%
Selenium 22.7 µg 41%

Calories by portion

Portion	Weight	Calories	Protein	Fat
100 g	100 g	116	24 g	2.5 g
1 × oz	113 g	131	27 g	2.8 g
1 × roast	740 g	858	175 g	18 g
2 × oz	226 g	262	53 g	5.5 g
½ × oz	56.5 g	66	13 g	1.4 g
3 × oz	339 g	393	80 g	8.3 g
4 × oz	452 g	524	107 g	11 g

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Questions about Top round beef roast

How do you cook a top round beef roast so it stays tender?

Brown it all over in a hot pan, then roast it on a rack at 160 °C. Use a meat thermometer and take it out at about 55–60 °C for pink beef; rest it loosely covered for 20–30 minutes before carving.

How long should you cook a top round beef roast?

Time depends on the joint’s weight and shape, so use a thermometer rather than the clock. As a rough guide, allow about 20–25 minutes per 500 g at 160 °C, then rest the roast for at least 20 minutes.

How should you slice a top round beef roast?

Let it rest, then cut thin slices across the grain; the fibres run lengthways, so look at the cut face and slice across them. Thin carving makes this lean, firm joint easier to chew.

What dishes can you make with top round beef roast?

Serve it as a traditional roast with roast potatoes, gravy and vegetables, or chill leftovers for roast-beef sandwiches. Thin slices also work well in beef salad or quickly warmed through in gravy.

How do you store cooked top round beef roast?

Refrigerate leftovers in a covered container within two hours of cooking and use them within three to four days. Slice only what you need; keeping the remaining joint whole helps it stay moist.

Can you freeze top round beef roast?

Yes. Freeze cooked beef in meal-sized portions, wrapped tightly or sealed in an airtight container; use it within about three months for best quality. Defrost it in the fridge and reheat until steaming hot.

Is top round beef roast lean?

Yes, it is a lean cut from the hind leg, with 2.5 g of fat per 100 g. Trim any visible surface fat before cooking, but avoid roasting it for too long or it can become dry.

How does top round beef roast compare with eye of round roast?

They are both lean hind-leg cuts, but top round has 24 g of protein per 100 g, compared with 22.3 g in eye of round. Eye of round has slightly more fat: 2.62 g per 100 g versus 2.5 g.

Source: USDA FoodData Central 173997 · per 100 g · carbohydrate per EU label, fibre excluded