Description
This Beef Top Round Roast recipe delivers a tender, flavorful roast perfect for special occasions or family dinners. The lean cut of beef is seasoned with a blend of fresh and dried herbs and slow-roasted to medium rare, resulting in juicy meat served with a rich au jus.
Ingredients
Scale
Beef and Seasonings
- 3 – 4 pound top round roast
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic, finely minced (or 1 teaspoon garlic powder)
- 1 tablespoon fresh thyme leaves, finely chopped (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon kosher salt (or 1 ½ teaspoons table salt)
- 2 teaspoons cracked black pepper (or 1 teaspoon ground black pepper)
- 1 teaspoon dried oregano
- 1 teaspoon dry mustard
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and position the oven rack in the center.
- Prepare Roasting Setup: Fit a roasting rack into a roasting pan and set aside.
- Dry and Oil Roast: Pat the top round roast dry with paper towels, then rub olive oil evenly over the entire surface of the beef.
- Mix Seasonings: In a small bowl, combine garlic, thyme, rosemary, kosher salt, cracked black pepper, oregano, and dry mustard. Stir well to blend.
- Season Roast: Rub the seasoning mixture thoroughly over the top, bottom, and sides of the roast.
- Bring to Room Temperature: Place the seasoned roast on the rack in the pan and let it rest for 20-30 minutes to come to room temperature for even cooking.
- Initial High-Heat Roasting: Place the roast uncovered on the center rack of the preheated oven and roast at 450°F for 15 minutes to form a crust.
- Reduce Heat and Continue Roasting: Lower the oven temperature to 325°F (163°C) and continue roasting for 45 to 60 minutes until a meat thermometer inserted into the center reads 125-130°F for medium-rare doneness.
- Rest the Roast: Remove the roast from the oven and loosely tent with aluminum foil. Let rest 10-15 minutes to allow juices to redistribute.
- Prepare Au Jus: While the roast rests, pour 1 cup of water into the roasting pan with drippings and heat on the stovetop. Scrape up browned bits with a heavy spoon to make the au jus, then strain and keep warm.
- Serve: Slice the roast and serve with the warm au jus alongside mashed potatoes and green beans.
Notes
- This lean cut cooks tender and is ideal for family dinners or special occasions.
- Letting the roast come to room temperature before cooking ensures even doneness.
- Resting the meat after roasting is crucial for juicy results.
- Use fresh herbs when available, but dried herbs can be substituted with adjusted measurements.
- The au jus made from pan drippings enhances the flavor and adds moisture to the sliced roast.
Nutrition
- Serving Size: 1 serving
- Calories: 404 kcal
- Sugar: 0 g
- Sodium: 154 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 65 g
- Cholesterol: 184 mg
