Cut from the inside of the hind leg, the Top Round Roast is one of the leanest, most flavorful options for a classic Sunday dinner. With minimal fat and a firm texture, it shines when slow-roasted in the oven on an open rack.

Pro tip from our butchers: Add a little water to the bottom tray beneath the rack — it catches the drippings and makes an incredible homemade gravy. Slice thin across the grain and serve alongside mashed potatoes and roasted vegetables for a meal that feels like home.

Best cooking method: Oven roast at 325°F, low and slow
Target internal temp: 135°F (medium-rare) to 145°F (medium)