I cook 24 lb top round roasts all the time, at 32 lbs are you sure it's not a Baron of Beef. I used to take the large rounds and stick a long thin knife into the roast, then stick cloves of garlic down into the center of the roast. We would carve the roast on the line, people would see the garlic cloves in the middle of the roast and try to figure out how they got there. Of course being the wise guy I am, I always told them I feed the cows garlic gloves and some get stuck in the meat....Ok back to the roast, I would cook at a higher 350 degree for between 6 and 8 hrs 130 degrees, if it's cooking faster than you like, then turn it down. This way you control the beef and the beef doesn't control you. Season the outside with seasoned salt and granulated garlic. Slice thin and it will be tender, thicker is not better when using a top round................have fun.............ChefBillyB
