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Cooking Technique for an Inside Round of Beef

author image Jessica Taylor
Jessica Taylor has been writing professionally since 2007. She has contributed a number of articles online on topics ranging from fashion to technology to travel. She has a bachelor's degree in English literature from the University of South Florida.
Cooking Technique for an Inside Round of Beef
Beef round shown on top of black board cooked with spices. Photo Credit alexbai/iStock/Getty Images

An inside round, also called a top round, is an affordable cut of beef with plenty of juiciness and flavor. With just 153 calories and 4.2 grams of fat in a 3-ounce serving, this type of meat is among the leaner cuts, allowing you to enjoy the benefits of red meat without the excess. Depending on the thickness of the cut, you can either quickly sear or slow roast an inside round with just a few seasonings and spices.


Before you cook your inside round, season the meat to bring out additional flavor. If you're a purist, just rub a little salt and pepper on the meat. For more flavor, try using onion powder, garlic powder, dried oregano or soy sauce. If you have fresh garlic, rub cut cloves on the meat. When roasting a round in the oven, cut small slits into the beef and stick a few halved garlic cloves in the slits.

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For thinner cuts of top round steak around 1 1/2 inches thick, sear the meat in a heavy skillet over high heat. Allow the skillet to heat up first, then add the beef and let it sizzle. Sear each side for about 6 minutes. To check the meat, slice into the center. Remove the beef from the pan when it's just slightly less done than you prefer, as the meat will continue to cook a little after you remove it from the pan.

Cooking Larger Cuts

For a thicker top round roast, sear the outside for a few minutes in a large frying pan on the stove, then transfer the meat to a roasting pot or pan. Slow roast the meat in an oven preheated to 250 F until the internal temperature reaches 110 degrees. Use a meat thermometer to gauge the temperature, and begin checking the meat after about 45 minutes. Depending on the size of the cut, it could take as long as 2 hours. After the temperature reaches 110 degrees, turn your oven up to 500 degrees and cook for approximately 15 to 20 more minutes, until the beef's internal temperature reaches around 140 degrees.


Don't immediately cut into an inside round after cooking; instead, let it stand covered in foil for about 15 minutes. This will give the meat's juices time to settle through the meat. When you're ready to slice into your beef, cut it across the grain. Try serving your inside round with a sauteed onion and red wine sauce and fresh vegetables on the side.

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