Barbecuing Top Round in the Oven

• Top round beef roast seasoned with salt, pepper, garlic and onion powder is best seared quickly on both sides in a hot skillet before cooking slowly in the oven. Once seared, it goes in a 325-degree Fahrenheit oven for 30 to 35 minutes per pound or until the internal temperature reaches 145 F on a meat thermometer. At this point, the roast will be medium done and perfect for slicing. If you like your meat well done, or wish to serve shredded barbecue beef sandwiches, continue cooking until the roast is fork tender.

Cooking Barbecue Top Round in a Slow Cooker

• Top round cooks without much tending in the slow cooker. The meat benefits from searing in a hot skillet before cooking, but it is not essential if you are pressed for time. You can add your favorite barbecue sauce to the meat in the slow cooker. Set it on low for eight hours. Once done, remove the meat, slice or shred it, then return it to the sauce in the slow cooker for another 30 minutes.

Using Leftover Top Round Roast for Barbecue Beef Sandwiches.

• Leftover top round roast is quickly converted to barbecue beef for sandwiches. You only need to heat the sliced or shredded beef in the barbecue sauce over low heat or in the microwave.

Preparing the Sandwiches

• When the meat has been cooked in the sauce, there might be liquid fat on the surface of the sauce. Simply skim it off or soak it up with a clean paper towel. Spoon the meat onto split kaiser rolls or hamburger buns and top with more barbecue sauce. You can add a spoonful of coleslaw or eat them plain.