Beef Top Round Roast Beef

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My easy Beef Top Round Roast Beef recipe is perfect for a special occasion or a Sunday dinner. This lean cut of beef cooks into a tender and flavorful roast that your whole family will love!

sliced top round roast on a white platter.

My top of round roast is the perfect roast for dinner, served with mashed potatoes and green beans or as a hot roast beef sandwich with a tangy horseradish sauce.

sliced top round roast with au jus on a white platter.

Serve this delicious, tender beef top round roast with au jus or beef gravy. My easy recipe is guaranteed to become your go-to beef roast recipe.

If you love roast beef, check out my Garlic Herb Bottom Round Roast and Prime Rib Roast Recipe.

Table of Contents:

Ingredients to make Beef Top Round Roast

Let’s start by gathering the ingredients we need to make my Easy Beef Top Round Roast. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

*I like using fresh herbs in this recipe, but you can also use dried herbs, including garlic powder, instead of fresh chopped garlic.

How to Cook Beef Top of Round Roast

Follow along with my simple step-by-step instructions to learn how to cook beef top of round roast in your home kitchen.

Preheat the oven to 450 degrees Fahrenheit and set the oven rack in the center of the oven.
Fit a wire rack in a roasting pan and set aside until needed.

In a small bowl, add the chopped garlic, fresh rosemary, fresh thyme, cracked black pepper, kosher salt, dried oregano, and dry mustard.
Mix the seasonings together to combine.

Pat the roast dry with paper towels, then rub the olive oil over the entire surface of the beef.
Rub the seasoning mixture on the top, bottom, and sides of the roast. Let it sit for 20-30 minutes to come to room temperature before placing it in the oven. This will help the meat cook more evenly.
Place the seasoned roast on the rack in a roasting pan. Then, place the roast uncovered on the center rack of the preheated oven and roast for 15 minutes.
Reduce the heat to 325 degrees F. and continue to cook for another 45 to 60 minutes or until a meat thermometer inserted into the center of the roast reads between 125 and 130 degrees F.

Use a meat thermometer or instant-read thermometer to check the internal temperature of the roast.

Cooked top round roast with potatoes on a white platter.

Remove the beef from the oven and loosely tent it with aluminum foil.
Let the roast rest for 10-15 minutes before slicing to allow the juices to redistribute to the beef.

While the beef is resting, add a cup of water to the pan drippings in the roasting pan and place it on the stove to heat back up. Use a heavy spoon to scrape all the tasty browned bits from the bottom of the pan.
Strain the au jus and keep warm until ready to serve the beef.

*If you need more au jus, add a little beef broth to the pan. You can also add red wine to the pan for a more flavorful au jus.

sliced top round roast with potatoes on a white platter.

This tender and delicious beef top round roast will make the meat eaters in your family very happy. It’s also a great dish for game day or, alternatively, to turn a weeknight into a special occasion.

Any leftovers can be stored in an airtight container for 4–5 days or frozen for up to 2 months.

Recipe FAQs

What is a beef top round roast?

Butchers cut top round roast beef from the inside of the steer’s hind leg. This lean, typically boneless cut roasts beautifully into a delicious and tender meal. This is the same part of the steer that a London broil comes from.

What is a beef top round roast good for?

Supermarkets most commonly use this roast for deli roast beef. Among inexpensive cuts, this lean, flavorful meat stands out, and because the muscle doesn’t work as hard as other parts of the steer, it stays fairly tender.

How long should I cook the beef top round roast?

The cooking time will depend on the size of your roast and your desired doneness. As a general guideline, you can estimate about 20 minutes of cooking time per pound for medium-rare. Use a meat thermometer to check for the desired internal temperature.

More Recipes You’ll Love!

Beef Top Round Roast Recipe

Chef Ryan Littley

My easy Beef Top Round Roast recipe is perfect for a special occasion or a Sunday dinner. This lean cut of beef cooks into a tender and flavorful roast that your whole family will love!

5 from 49 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 1 15

Resting Time 10

Total Time 1 30

Course Entree

Cuisine American

Servings

Calories 404 kcal

Equipment

roasting pan
Meat thermometer

Ingredients

3 – 4 pound top round roast
2 tablespoon extra virgin olive oil
1 tablespoon garlic finely minced. *for garlic powder use one teaspoon
1 tablespoon fresh thyme leaves finely chopped *for dried thyme use one teaspoon
1 tablespoon fresh rosemary finely chopped *for dried rosemary, use one teaspoon.
1 tablespoon kosher salt *if you use table salt cut it back to 1 ½ teaspoons.
2 teaspoons cracked black pepper *if you use table grind black pepper cut it back to one teaspoon.
1 teaspoon dried oregano
1 teaspoon dry mustard

Instructions

Preheat the oven to 450 degrees and set the oven rack in the center of the oven.
Fit a roasting rack in a roasting pan, and set aside until needed.
Pat the roast dry with paper towels, then rub the olive oil over the entire surface of the beef.
Mix the seasonings together in a small bowl and mix to combine.
Rub the seasoning mixture on the top, bottom and sides of the beef.
Place the seasoned roast on the rack in a roasting pan.
Let the roast sit for 20-30 minutes to come to room temperature before placing it in the oven. This will help the meat cook more evenly.
Place the roast uncovered on the center rack of the preheated oven and roast for 15 minutes.
Then reduce the heat to 325.
Let the roast cook for another 45 to 60 minutes or until a meat thermometer inserted into the center of the roast reads between 125 and 130 degrees F.
Remove the beef from the oven and loosely tent it with aluminum foil.
Let the roast rest for 10-15 minutes before slicing, to give the juices time to redistribute into the beef.
While the beef is resting, add a cup of water to the pan drippings in the roasting pan and place it on the stove to heat back up. Use a heavy spoon to scrape all the tasty browned bits from the bottom of the pan.
Strain the au jus and keep warm until ready to serve the beef.
Slice the roast and serve with au jus, mashed potatoes and green beans.

Notes

*I like using fresh herbs to make this recipe, but you can also use dried herbs, including garlic powder instead of the fresh chopped garlic.

If you need more aujus, add beef broth to the pan. You can also add a little red wine for a more robust au jus.

The cooking time will depend on the size of your roast, as well as your desired doneness. As a general guideline, you can estimate about 20 minutes of cooking time per pound for medium-rare. Use a meat thermometer to check for the desired internal temperature.

Nutrition

Calories: 404kcalProtein: 65gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 184mgSodium: 154mgPotassium: 844mgVitamin A: 9IUCalcium: 27mgIron: 7mg

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Comments

5 from 49 votes (28 ratings without comment)