Top round (also known as the London Broil), eye of round, rump roasts, and sirloin tips are all sourced from this piece of meat. Read More: Sirloin vs. Ribeye: A Butcher Explains the Difference ...

Strain the beef broth left behind in the slow cooker into a medium stock pot. There should be at least 1 cup of liquid.

Ingredients. 2 pounds beef top round, cleaned of any silver skin and any fat. Ingredients for the Mushroom stuffing: 1 pound white button mushrooms 3 cloves garlic, peeled and diced ...

Using a 5-inch round biscuit cutter, stamp out as many rounds as possible (you should have about 20). Reroll dough scraps and stamp out additional rounds if possible. Brush excess flour off rounds.

Preparation 1. Toss the beef, flour, and salt together in a large bowl until the beef is evenly coated. 2. Heat 1 tablespoon oil in a large, wide Dutch oven or other heavy-bottomed pot over medium ...