Title: Cooking Technique for an Inside Round of Beef | Livestrong.com
Headings: Cooking Technique for an Inside Round of Beef
Cooking Technique for an Inside Round of Beef
Season Your Beef Inside Round
Sear Both Sides
Cooking Larger Cuts
Serve and Store Safely
references

Content: Allow the skillet to heat up first, then add the beef and let it sizzle. Sear each side for about six minutes. To check the meat, slice into the center. Remove the beef from the pan when it's just slightly less done than you prefer, as the meat will continue to cook a little after you remove it from the pan. Advertisement
Cooking Larger Cuts
For a thicker top round roast, sear the outside for a few minutes in a large frying pan on the stove, then transfer the meat to a roasting pot or pan. Slow roast the meat in an oven preheated to 250 degrees Fahrenheit until the internal temperature reaches 110 F.
Use a meat thermometer to gauge the temperature, and begin checking the meat after about 45 minutes. Depending on the size of the cut, it could take as long as two hours. After the temperature reaches 110 F, turn your oven up to 500 F and cook for approximately 15 to 20 more minutes, until the beef's internal temperature reaches at least 145 F — the minimum safe internal temperature for beef, according to the USDA Food Safety and Inspection Service. Advertisement
Read more: Why Bison Is a Better Alternative to Beef — and How to Cook It
Serve and Store Safely
Don't immediately cut into an inside round after cooking;