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Sliced beef top round roast for Full GAPS on a walnut board in the WFLI kitchen

Beef Top Round Roast for Full GAPS

A lean beef top round roast seared in beef tallow or ghee, finished at 375°F to the temperature you choose, rested for 15 minutes, and sliced thinly across the grain.
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Prep Time 15 minutes
Cook Time 30 minutes
Bring To Room Temperature And Rest 1 hour 15 minutes
Total Time 2 hours
Servings: 1 roast
Course: Dinner
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 beef top round roast 2 to 4 pounds, plain and uninjected
  • 3 tablespoons beef tallow or homemade ghee choose one traditional cooking fat
  • 2 to 3 teaspoons natural sea salt use the lower or upper end for the size and surface area of your roast
  • 1 teaspoon freshly ground black pepper

Equipment

  • Le Creuset Signature 10.25-inch Artichaut skillet or another 10- to 12-inch heavy oven-safe skillet
  • Instant-read or oven-safe probe thermometer
  • Butcher's twine
  • Stainless-steel tongs
  • Carving knife and cutting board

Method
 

  1. Set the roast out for about 1 hour to take off the refrigerator chill. Heat the oven to 375°F. Pat the beef completely dry. Tie it with 2 or 3 evenly spaced loops of butcher's twine if needed, then season every side with 2 to 3 teaspoons natural sea salt and 1 teaspoon black pepper.
  2. Heat a 10- to 12-inch oven-safe skillet over medium-high heat. Add the beef tallow or ghee. When the fat looks loose and glossy with the first faint shimmer, place one broad side of the roast in the skillet.
    Seasoned tied beef top round roast in an Artichaut skillet before searing for Full GAPS
  3. Leave the beef undisturbed for 2 to 3 minutes, until the contact side is deep brown and releases without tearing. Brown the opposite broad side and both ends, adjusting the heat to keep a steady sizzle without heavy smoke.
    Beef top round roast browned in an Artichaut skillet before oven roasting for Full GAPS
  4. Set the roast right side up and move the skillet to the oven. Begin checking a 3-pound roast after about 20 minutes. Insert the thermometer horizontally into the thickest part. Remove the roast at 125°F for rare or 140°F for medium.
  5. Transfer the roast to a plate or cutting board and tent it loosely with foil. Rest for at least 15 minutes. Remove the twine, identify the direction of the grain, and slice 1/8 to 1/4 inch thick across the grain.

Notes

GAPS placement: Full GAPS after every ingredient is introduced and tolerated. This seared, uncovered roast is not an Introduction Diet method.
Roast size: Preserve the source 2- to 4-pound range. Use the thermometer rather than a fixed minute when the size or shape changes.
Doneness: Pull at 125°F for rare or 140°F for medium, then rest at least 15 minutes.
Slice: Cut 1/8 to 1/4 inch thick across the visible grain.
Related sauce: Use the separate Beef Pan Jus for Full GAPS recipe for the browned skillet drippings.

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