Cook top round roast at a low temperature of around 250 degrees Fahrenheit to avoid drying it out, and age the beef for three or four days in the refrigerator before cooking to bring out the flavor. Top round roast is a lean, affordable cut of beef.
Top round is the most tender of all round cuts of beef. It is good for roasting and takes well to marinades; however, it becomes dry and mealy if it is overcooked. Cooking at a low temperature ensures that the cut is fully cooked without losing any moisture. For a browned exterior, sear the roast in a frying pan for six to eight minutes before baking.