Top Round Roast Recipe – Tender, Juicy & Perfectly Seasoned
Top Round Roast Recipe
This Top Round Roast Recipe transforms an affordable cut of beef into a tender, flavorful, restaurant-quality meal right in your own kitchen.
Top Round Roast comes from the lean upper leg of the cow — a budget-friendly, flavorful cut that, when cooked properly, stays juicy and tender. The secret? A simple marinade, a hot sear, and a slow roast to medium-rare perfection.
It’s the kind of dish that makes your kitchen smell amazing, looks impressive on the table, and tastes even better the next day in sandwiches.
🧂 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Top round beef roast | 3–4 lbs (1.3–1.8 kg) | Choose one with good marbling |
| Olive oil | 2 tbsp | Helps the crust |
| Salt | 1 tbsp | Coarse kosher salt preferred |
| Black pepper | 1 tbsp | Freshly cracked |
| Garlic powder | 2 tsp | Deep flavor |
| Onion powder | 1 tsp | Subtle sweetness |
| Paprika | 1 tsp | Adds color & smokiness |
| Dried rosemary | 1 tsp | Classic roast aroma |
| Dried thyme | 1 tsp | Earthy note |
| Beef broth | 1 cup | For the pan |
| Butter | 2 tbsp | For basting |
| Optional: Red wine | ¼ cup | For richer gravy |
⏱️ Roast Timeline
| Step | Time | Key Point |
|---|---|---|
| Prep & season | 10 min | Rub & rest |
| Sear | 10 min | Build crust |
| Roast | 60–75 min | Low & slow at 325°F |
| Rest | 15–20 min | Locks in juices |
| Slice & serve | — | Thin against grain |
👨🍳 Instructions
Step 1: Prepare the Roast
Pat the top round roast dry with paper towels.
Rub it all over with olive oil, salt, pepper, garlic powder, paprika, rosemary, and thyme.
Let it sit at room temperature for 45 minutes before cooking — this ensures even roasting.
Step 2: Sear for Flavor
Preheat oven to 325°F (163°C).
Heat a large cast-iron skillet or roasting pan on medium-high.
Sear roast on all sides (about 2–3 minutes per side) until beautifully browned.
Transfer roast to a rack inside a roasting pan. Pour 1 cup beef broth into the bottom of the pan.
💡 Pro Tip: Deglaze the skillet with a splash of red wine or broth and pour that flavorful liquid under the roast.
Step 3: Roast to Perfection
Insert a meat thermometer into the thickest part of the roast.
Roast uncovered at 325°F until internal temperature reaches: 125°F (52°C) for medium-rare
135°F (57°C) for medium
Remove roast and loosely tent with foil. Let it rest 15–20 minutes before slicing.
The temperature will rise about 5–10°F as it rests — leaving you with juicy, tender perfection.
Step 4: Make the Pan Sauce (Optional but Amazing)
Place your roasting pan on medium heat.
Add 2 tbsp butter and ¼ cup red wine (optional).
Scrape up browned bits and reduce liquid by half.
Strain and serve as a simple, savory gravy.
Step 5: Slice & Serve
Slice the roast thinly against the grain for maximum tenderness.
Serve with:
Garlic mashed potatoes 🥔
Roasted vegetables 🥕
Creamy horseradish or au jus 🧄
🥩 Internal Temperature Chart
| Doneness | Temp Before Rest | Final Temp After Rest |
|---|---|---|
| Rare | 120°F / 49°C | 125°F / 52°C |
| Medium-Rare | 125°F / 52°C | 130–135°F / 55–57°C |
| Medium | 135°F / 57°C | 140°F / 60°C |
| Medium-Well | 145°F / 63°C | 150°F / 65°C |
🧀 Flavor & Texture Profile
| Attribute | Description |
|---|---|
| Flavor | Savory, beefy, lightly herbed |
| Texture | Tender but firm, ideal for thin slicing |
| Aroma | Roasted garlic, herbs, and beef richness |
| Appearance | Deep golden crust, pink center |
🧊 Storage & Leftovers
- Fridge: Up to 4 days, tightly wrapped.
- Freezer: Up to 3 months.
- Reheat: Gently in a skillet with a splash of broth to prevent drying out.
💡 Bonus Tip: Leftovers make perfect roast beef sandwiches with provolone and horseradish sauce.
🍷 Serving Pairings
| Course | Pairing |
|---|---|
| Side | Garlic mashed potatoes or roasted carrots |
| Sauce | Au jus or creamy horseradish |
| Wine | Cabernet Sauvignon or Malbec |
| Dessert | Chocolate mousse or pecan pie |
FAQ
Can I use this recipe for eye of round or bottom round?
Yes! The cooking method works the same — just adjust time for smaller cuts.
My roast turned out dry. What happened?
It was overcooked or not rested properly. Always use a thermometer and rest before slicing.
Do I need to marinate the beef first?
Not required — the dry rub and sear develop deep flavor naturally.
Can I cook this in a slow cooker?
Yes — sear first, then cook on low for 6–7 hours with broth for shredded-style roast beef.
What’s the best way to slice top round roast?
Always slice thin and against the grain for tender, easy-to-chew bites.
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