I've done the same with a top round roast as wildchild, but then sliced it cooled, very thin for french dips, or for buffets where its served with assorted breads for making sandwiches, but I think trying to guarantee it would be fork ready hot, rare to med rare is pretty risky. You might get away with it if the weight was in the length and it wasn't a thicker more squarish cut - could slice it diagonally then against the grain like would be done with London broil... That's not to say you couldn't make a very nice and festive dinner from it, but browned, placed in the oven covered or tented with foil after adding a little stock, water, or wine (red) to keep it moist. A great sauce could be done quickly from the juices/roasting liquid left in the pan. I would likely have gone with a rib roast but I have to plan for them, I can only afford them when on sale between Thanksgiving and New Years, then again for Easter. I wrap and freeze for other months, hoping I've got the right size. My brother would be at your table in a heartbeat, he's delighted with anything that takes longer than 20 minutes to prepare, victim of a busy working household :) You can put a lot of love in a 2 - 2 1/2 hour entree.

When I want rare roast beef for sandwiches like the stuff in the deli, my choice is sirloin tip, but I've been known to use eye of round. I have a small slicer and if I get those very thin slices, it's all tender. I'm not a fan of pot roast because I like my beef rare. I used to make them for Mother, but now she says they are "too tough", even if they are falling apart and she especially dislikes the "strings" of chuck roast. The difference in rump and chuck is that I find chuck to be "stringy" more than rump roast. When I do make either, I put them in the crockpot with vegetables, cook them all day, then thicken the juices for gravy. I give the beef to the dog and eat the vegetables, LOL. Sometimes I make hot beef sandwiches, but Elery has decided that "carbs are evil", so he won't eat mashed potatoes or bread and he dislikes gravy. Mother also dislikes gravy, although she'll eat it if I call it "sauce". (grin) She'd starve before she'd eat mashed potatoes, so it's a big treat for me when I make those. She loves the vegetables in pot roast, though, and I can't figure out how to get the vegetables that way without the roast! Annie

Thanks for the responses so far folks :) I don't know how big the pig will be, but she said they are inviting 75ish guests. I do know from attending many pig roasts in the past in that part of Wi that it's usually a whole pig on a spit or sometimes shelf in an enclosed rig/trailer kind of thing, and the only stuffing Ive seen of those is an apple in the mouth. And the pig is usually around me size or a bit smaller, so they have been 100-150 pound pigs maybe? I've never been to a half pig roast, but sometimes if it's a smaller pig there's also been chickens in the roaster rig. I don't know how true of a potluck it will be, but she said by name several of our mutual friends she would be having bring something- I don't know if she will be asking everyone to bring a dish or how she's handling that. There will for sure be deviled eggs, one of our friends has famously good ones, lol. Me, I'm making a big container of pickled Italian antipasto veggies and yesterday I grilled off 4 dozen cobs of corn and stripped them- the resulting 5 quarts of corn is going to get frozen today and then I'll do them up in a batch of buttered, and a batch of Mexican street corn style on the day. The corn is really good and sweet right now, and I know it won't be by September, so I wanted to take advantage of the fresh farmers market stuff now. She might hit me up to make other stuff to bring over to her state too, lol. Will probably depend on how much space I got in the car for the trip there. I don't know when the pig and roaster is supposed to be brought out to her house, or when it's supposed to be set up to start roasting, or how it will be dressed, or even how it's going to be set up. She said on Saturday she is planning on ordering it this week, so hopefully I'll find out the company or what they do sometime soon. I will have someone else helping with the pig- or rather one of the friends husbands is a keen griller/BBQ guy. He's never done a whole pig before either, but is happy and confidant he can tackle this with me.

Thanks so much, everyone. ”Top Round” was in the groc store flyer. I have cooked it a few times but don’t cook it often enough to know exactly what to do. I don’t eat too much red meat is in beef. Of course, if I didn’t have health or budget concerns in mind, I would love to eat a medium rare ribeye or I forgot the other name for it Delmonico steak. That would be wonderful as with the lobster. But I sort of have to rein myself a little bit. I have seen Brian on America’s test kitchen or cooks country I can’t tell those programs of pot cook a round roast in some kind of zip sauce and it looked good. And I forgot that we did it it’s probably somewhere somewhere somewhere. And last night as I’m cleaning up my office and bookcase I I came across this book I picked up for a buck someplace and it’s one of those books that actually isn’t that bad if you’re mindful of how to readjust some of the recipes it’s a book of popular second-tier fast-ish food Restaurant such as the Olive Garden and someone and it gets recipes for those popular dishes. Of course I came across some thing and this is probably at 1 AM of a recipe for some kind of rump roast it looked pretty good and I thought what the heck is a rump roast and it looks like it’s close to a round roast but not quite and I found a link that finally after looking around and asking you guys had before getting back to you a link that explains some of it. I may go for a better cut of meat even though I know that that particular bottom round top round whatever can be OK, for all the stuff when I have to consume with red meat I figure I might as well get a little bit better quality and try to limit the serving so that I don’t eat too much fat. Although I don’t know some of those recipes look good like the Martha Stewart one looks decent. And Carol thank you so much for posting the whole recipe because the link was a dead end it didn’t work so I’m thankful that you put the recipe down and I’ve saved it. Plllog, thanks too for your good suggestions in contributions. Elmer, No, for this particular inexpensive cut, it will cut quite thinly into a slice. I could perhaps use it for siding or roofing. However, my mother used to maker an inexpensive pit roast from which we would make sandwiches from the leftovers. As a child, I had no idea what it was called but I dubbed it (in my mind) “string beef.” It turned out to be chuck roast. It was flavorful (remove the fat) and we could pull the chunks and strands away to get enough for a sandwich. Add some ballpark mustard and you’re good to go! I think that I might wait on the round roast. Right now, I am cooking my FAST and Good spareribs. Ok, I am a novice. But I i liked how they were the last time I made them. I do not like the recipes that indicate that it will “fall off the bone.” I want a little bit of chew otherwise I would get baby food.