Description
Get ready to carve into the juiciest top round roast you’ve ever made—tender, flavorful, and perfect for Sunday supper or a holiday dinner. This easy recipe uses a simple garlic-herb rub, a hot oven sear, and gentle roasting so even a lean cut of beef turns out incredibly moist. It’s a fantastic option when you want classic comfort food without a lot of fuss: think easy dinner, cozy family meal, and impressive centerpiece all in one. Serve it with your favorite sides for quick dinner ideas, holiday dinner ideas, or whenever you need an easy recipe to make beef the star of the table.
Ingredients
3 pounds beef top round roast trimmed
2 tablespoons olive oil
2 teaspoons kosher salt
1 ½ teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary crushed
1 teaspoon smoked paprika optional
1 cup low sodium beef broth
½ cup dry red wine or additional beef broth
2 tablespoons unsalted butter
2 tablespoons all purpose flour
Instructions
1. Remove the top round roast from the refrigerator 30 to 45 minutes before cooking so it can lose its chill. Pat the roast completely dry with paper towels.
2. Preheat the oven to 450°F (230°C). In a small bowl, mix together the olive oil, kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and smoked paprika if using.
3. Rub the garlic herb mixture all over the roast, coating every surface and pressing it gently into the meat. Place the roast on a rack set inside a roasting pan.
4. Roast at 450°F for 15 minutes to sear the outside and develop a deep brown crust.
5. Without opening the oven door, reduce the oven temperature to 325°F (165°C). Continue roasting until the internal temperature reaches 125 to 130°F for medium rare or about 135°F for medium, 45 to 60 minutes more depending on the size of the roast.
6. Transfer the roast to a cutting board, tent loosely with foil, and let rest for 15 to 20 minutes so the juices can redistribute and the temperature can rise a few degrees.
7. While the roast rests, place the roasting pan with the drippings over medium heat on the stovetop or scrape the drippings into a skillet. Pour off all but 1 to 2 tablespoons of fat.
8. Sprinkle the flour into the pan and whisk to form a thin paste with the fat and browned bits. Cook for 1 to 2 minutes, stirring constantly.
9. Slowly whisk in the beef broth and red wine, scraping up any browned bits from the bottom of the pan. Simmer for 4 to 6 minutes, or until slightly thickened, then whisk in the butter. Taste and season the jus with a pinch of salt and pepper if needed.
10. Slice the rested roast thinly against the grain. Serve the beef with the warm pan jus spooned over the top and pass extra at the table.
Notes
For the most tender slices, do not skip the resting time and always carve the top round roast thinly against the grain—cutting with the grain will make even a perfectly cooked roast seem tough.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of roast
- Calories: 420
- Sugar: 1
- Sodium: 780
- Fat: 21
- Saturated Fat: 8
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 52
- Cholesterol: 135