Why is top round roast always so tough?

[bhella]

Every time I cook a top round roast, it ends up being tougher than I'd like. Can anyone shed some light on why this happens? Also, any tips for making it more tender would be greatly appreciated!

 

[BEBE_]

Top round roast is tough because it comes from the cow's rear leg, a heavily used muscle with lots of connective tissue. Proper cooking techniques, like slow roasting or braising, can help tenderize it.

 

[てって]

Every time I cook a top round roast, it ends up being tougher than I'd like. Can anyone shed some light on why this happens? Also, any tips for making it more tender would be greatly appreciated!

The tough top round roast can be tenderized by marinating in acidic ingredients, cooking low and slow, and slicing thinly. Enjoy!

 

[Kenz]

Top round roast can often be tough if it's not cooked properly. This cut comes from the hindquarters of the cow, which is a well-exercised muscle, making it naturally lean but also less tender. To avoid toughness, it's essential to cook it low and slow with moist heat methods like braising or slow roasting, or slice it thinly against the grain for quicker cooking methods like grilling or pan-searing. Additionally, using marinades or tenderizing techniques can help break down the muscle fibers and improve tenderness.