Slow-Roasted Top Round with Hot Tallow Sear - For the Carnivore Diet

Name: Slow-Roasted Top Round with Hot Tallow Sear - For the Carnivore Diet
Prep time: PT2 to 2½ hours active (plus 12–24 hours dry brine)
Yield: 8
Ingredients: 1 top round roast (3–4 lb / 1.4–1.8 kg); 2–3 tsp kosher salt (or about 1 to 1.25 tsp per lb of meat); 2 tbsp beef tallow (or butter)

Lean top round roasted low and slow, finished with a sizzling tallow sear for juicy, sliceable beef—pure carnivore simplicity.

Top round is a lean, economical cut that shines when you keep it simple. This method uses a salt dry brine, a gentle low roast to keep it tender, and a quick hot sear in beef tallow for a flavorful crust. The result is juicy beef that slices beautifully and stays true to a strict carnivore approach.

For the best texture, salt the roast the day before and cook to temperature, not time. Aim for rare to medium-rare in the center, then rest well before slicing. A ripping-hot finish in tallow adds richness and a satisfying crust without drying the meat.

Slice thinly across the grain to maximize tenderness. Spoon any pan drippings over the meat and keep leftovers for cold shaved beef or quick seared slices with eggs. No spices or herbs needed—just quality beef, salt, and tallow.

Ingredients

1 top round roast (3–4 lb / 1.4–1.8 kg)
2–3 tsp kosher salt (or about 1 to 1.25 tsp per lb of meat)
2 tbsp beef tallow (or butter)

Instructions

Dry brine: Pat the roast dry and season all over with salt (about 1 to 1.25 tsp per pound). Place on a rack over a tray and refrigerate uncovered for 12–24 hours.
Temper and preheat: Remove the roast from the fridge 45–60 minutes before cooking. Preheat the oven to 225°F (107°C). Rub the roast lightly with 1 tbsp tallow.
Low roast: Set the roast on a rack over a sheet pan and cook until the center reads 118–122°F (48–50°C) for rare to medium-rare, or 128–132°F (53–56°C) for medium. Expect roughly 20–25 minutes per pound, but rely on a thermometer.
Rest: Transfer to a board and rest, loosely tented with foil, for 20–30 minutes to let juices redistribute.
Hot sear: Heat a heavy skillet over high until very hot and add the remaining 1 tbsp tallow. Sear the roast on all sides, 30–60 seconds per side, until a deep brown crust forms. Alternatively, blast in a 500°F (260°C) oven for 6–8 minutes, turning once.
Slice and serve: Carve very thin slices across the grain. Spoon over any drippings and adjust salt to taste. Serve immediately.

Time: 2 to 2½ hours active (plus 12–24 hours dry brine) Servings: