Easy Top Round Roast Beef

sliced top round roast on a white platter.

5 from 37 votes

Easy Top Round Roast Beef

My easy 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!

Prep Time5

Cook Time1 15

Resting Time10

Total Time1 30

Course: Entree

Cuisine: American

Servings:

Calories: 404kcal

Author: Chef Ryan Littley

Equipment

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