The top round will likely be a bit more tender/flavorful than the rump since it’s a less used muscle. Neither would be my choice for pot roast (which is chuck) but should give you lean slices for sandwiches. Cooking either top round or rump low and slow will help soften the connective tissues.

You didn’t ask but London Broil is cut from the top round, although it’s actually a method of cooking, not a cut. I’ve marinated top round labeled London Broil, and it works nicely grilled and thinly sliced (unlike a rump cut).

Many cuts of meat when slow cooked get fall-apart stringy. Could meat cooked that way be thinly sliced for a sandwich.

petalique, If you happen to see a sirloin tip roast, that would be better sliced for sandwiches, at least IMO. However, I would definitely roast a sirloin tip instead of slow cooking or braising.

The top round is from the inside of the leg and can be a bit leaner and tender. The bottom round comes from the outside and bottom of the leg and can be a bit tougher. Both can work for roast beef lunchmeat, but I think top round is a bit better for it.

I don't think you should pot roast it, as in a wet braise. It's good for tougher cuts, but not really the kind of cooking for slicing lunchmeat. Try roasting it, as in put into a very hot oven, then kick the temp down low and slow the roasting down. The dry method will yield a better slice after the roast is chilled. Brining is a good thing to do before roasting, for flavor and also moisture in the meat during cooking.

^Note the recipe Carol posted calls for dry roasting that’s usually best for leaner cuts. For seasoning, McCormick’s Montreal Steak Seasoning is another good one.👍🏻

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.

Don't know why that link won't work, but the recipe can be found at the site by searching for the recipe title.

It wasn't me—maybe Beesneeds? There are awesome things you can make from cheap cuts, I would have said eye of round for lean sliced (dry) roast beef, though top round should do. Chuck for (wet) pot roast. I do a slow cooker 7-hour braise of chuck with vegetables to be filling for enchiladas.

I'm with plllog - if we're planning a meal and want plenty of leftovers for slicing I usually opt for an eye of round which can be cut into nice sized slices. When it's just the two of us I I'll buy a brisket.