Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Remove top round from packaging, leaving any purged liquid behind.
Place beef into a large perforated lexan, perforated hotel pan -or- wire rack lined sheet tray to drain.
Once drained, dry beef gently with paper towel to remove excess moisture.
Transfer to a cutting board.
Using a boning knife, carefully remove any exposed silver skin, while retaining the natural fat around the muscle. Trim excess fat cap so that it is no thicker than 1/4".
Cut the top round in half, cutting with the grain. Utilize your menu mix to determine batch size.
If roasting only one half, individually wrap the remaining half and transfer to a clean food storage container. Cover, label, date and store refrigerated.
If beef was originally delivered fresh, cut halves may be frozen for up to 2 weeks.
Season the top round heavily with salt across the entire exterior surface.
Set aside to rest at room temperature until the salt absorbs and the roast looks 'wet', about 20 minutes.
Season the top round with pepper across the entire exterior surface.
Transfer it to a wire rack and parchment lined sheet tray.
Cook in a preheated 275°F oven *until an internal temperature of 95-100°F is reached, about 1-1/2 hours, noting that cooking time will vary depending on the size of the roast.
Carefully rotate the trays halfway through, if needed, to ensure even cooking.
Remove from the oven. Rest. The temperature will carry over to 115-120°F. Cool completely.
Before slicing, ensure the roast is set to be sliced against the grain, and to the thickness detailed in the Recipe.
Portion sliced meat into the appropriate day specific portion bag.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
—