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Top Round Roast

This top round roast recipe delivers tender, juicy beef that transforms a budget-friendly cut into a show-stopping centerpiece. Slow-roasted with herbs and garlic, this lean cut becomes incredibly flavorful when cooked low and slow with the right technique.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 to 4 pounds top round roast trimmed of excess fat
  • 3 tablespoons olive oil divided
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper freshly ground
  • 6 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme leaves stripped from stems
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 cup beef broth for the roasting pan

Equipment

  • Large cast iron skillet or heavy-bottomed pan
  • Roasting pan with rack
  • Meat thermometer
  • Sharp carving knife
  • Cutting board with juice groove
  • Kitchen twine for tying
  • Aluminum foil for resting
  • Tongs for handling the roast

Method
 

  1. Remove the roast from the refrigerator 45 minutes before cooking to bring it to room temperature. Pat the entire surface completely dry with paper towels.
  2. Mix the salt, pepper, minced garlic, rosemary, thyme, onion powder, and smoked paprika in a small bowl to create your seasoning blend. Rub 2 tablespoons of olive oil all over the roast, then press the seasoning mixture firmly into all sides of the meat.
  3. Use kitchen twine to tie the roast at 2-inch intervals along its length to keep it in a uniform shape for even cooking.
  4. Heat the remaining tablespoon of olive oil in a cast iron skillet over high heat until it just begins to smoke. Place the roast in the pan and sear for 3 to 4 minutes per side, developing a deep brown crust on all surfaces including the ends.
  5. Preheat your oven to 275 degrees F. Pour the beef broth into the bottom of a roasting pan and place a roasting rack inside.
  6. Transfer the seared roast to the rack in the roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any fat or the pan.
  7. Roast for approximately 1.5 to 2 hours until the internal temperature reaches 125 degrees F for medium-rare or 135 degrees F for medium.
  8. Remove the roast from the oven when it reaches your target temperature and immediately tent it loosely with aluminum foil. Let it rest for 20 minutes on a cutting board before slicing.
  9. Remove the kitchen twine and locate the direction of the muscle fibers running through the roast. Using a sharp carving knife, slice the meat perpendicular to these fibers in slices about 1/4 inch thick.
  10. Pour the drippings from the roasting pan into a small saucepan, scraping up any browned bits stuck to the bottom. Simmer over medium heat for 5 minutes to reduce and concentrate the flavors. Drizzle over the sliced beef.

Notes

Invest in a reliable meat thermometer and trust it completely for perfectly cooked beef every time. Let your knife do the work when slicing, using long, smooth strokes rather than sawing motions. Save any leftovers for sandwiches, as the cold sliced beef is phenomenal on crusty bread with horseradish sauce.