Top Round Roast
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My top round roast recipe turns a budget-friendly cut of beef into a flavorful and juicy roast. It’s a mostly hands-off meal with little prep needed.
Roast beef is a family favorite in my household, but it’s too expensive to enjoy regularly. Enter my top round roast beef. It’s a much more affordable cut of beef, but also equally elegant and incredibly easy to prepare.
I herb-crust the beef, transforming it from a humble cut of meat into a masterpiece. My secret to juicy meat is to sear the crust before roasting- it’s golden on the outside, fall-apart and tender on the inside. Yum!
I’ve been making roasts for almost twenty years now – everything from pricey ribeye roasts at the holidays to weeknight sirloin tip dinners – and I’ve tested just about every method under the sun. What I’ve learned is that the leaner, more budget-friendly cuts like top round can turn out tender and flavorful if you treat them right. The key is twofold: start with a hot sear to lock in flavor, then roast it low so the meat stays juicy without drying out. And with the cost of groceries these days, let this roast be in your dinner rotation.
What is a top round roast?
A top round roast is a lean cut of beef from the upper rear leg, known for being less tender than more marbled cuts. However, my slow roasted method yields juicy and tender results every single time.
Table of Contents
Why I love this recipe
- Quick and easy. Besides a quick 5-minute prep, the oven takes care of the rest. I like to use this time to make some simple side dishes to pair with it.
- Incredible texture and flavor. The texture of the meat is extra juicy in the middle with that gorgeous tender crust. I sometimes make a simple gravy to pair with it, but honestly, it’s delicious enough as it is.
- The best leftovers. Now, if you are a leftover fiend like me, you know that any leftover roast meat makes the BEST roast beef sandwiches. I’m pretty sure this is why my family begs me to make this so often.
READER REVIEWS
★★★★★ – “Thank you for sharing!! I’ve tried to cook roasts off and on for years. I tailored your recipe to my family’s tastes!! The roast is delicious!!” – Lindsey
★★★★★ – “This recipe was a lifesaver! The roast came out juicy, tender, and full of flavor. The step-by-step tips and recipe video made it foolproof, and my family said it tasted like a special occasion dinner on a weeknight.” – Mark
Key Ingredients
Find the printable recipe with measurements below.
- Top round roast. Buy a roast that has some fat marbled throughout and a relatively uniform thickness to ensure that it cooks evenly. My butcher often leaves the fat cap intact, which is unnecessary for this recipe, so slice it off using a sharp knife. Don’t throw it away, though—use it to pan-fry some vegetables or roast some potatoes with it!
- Dried herbs. I like to coat the beef in a generous layer of dried oregano, thyme, and rosemary. This may sound basic, but it allows the natural flavor of the beef to shine. I’ve tested fresh herbs, but they burned in the high sear and left a bitter aftertaste. Dried herbs hold up best for roasting.
- Dry mustard. This helps tenderize the beef and gives it a tangy bite. When I skipped the mustard, the crust lacked that little zing I love, so now it’s a must every time.
- Salt and pepper. Use kosher salt or sea salt, along with coarsely ground black pepper, to enhance the taste and texture of the crust.
Recipe variations
The beauty of a simple beef roast is how you can change up the seasonings and spices for something different:
- Use a seasoning blend. A great way to save time is to swap the seasonings in the recipe for a store-bought Italian, Cajun, or Montreal steak seasoning blend.
- Use different herbs and spices. Swap the seasonings in the herb coating with your favorites! Dried parsley, dried sage, marjoram, garlic powder, onion flakes, smoked paprika, and red pepper flakes would all be delicious. While fresh herbs may sound better, they don’t work as a coating for meat because they burn quickly.
How to cook a top round roast
Step 1- Season: Stir the herbs and spices together, then rub them all over the outside of the beef.
Step 2- Sear. Place the herb-crusted beef in a shallow roasting pan and sear at 450°F for 15 minutes.
Step 3- Roast. Reduce the heat to 350°F and roast for about 50 minutes, or until desired doneness. The roast should feel firm but still springy when pressed in the middle, and the internal temperature should read 135-140°F (57-60°C) for medium-rare. Remove the beef from the oven and tent it loosely with foil. Let rest before slicing and serving
Alternative cooking methods
While I prefer the oven roasted method for the top round roast, I’ve also tested this cut of meat as a pot roast and in the slow cooker. Here is how:
- Pot roast method: Keep the seasoned beef as it is, then submerge it in a Dutch oven (my preferred pot) or stockpot (the next best option) with 4-5 inches worth of beef broth. Cook on low heat for 4-5 hours.
- Slow cooker method: This is a little more time-consuming but well worth it! Sear the seasoned beef in a skillet on all sides then add it to a slow cooker. Add enough beef broth to cover half the beef and cook on low for 8-10 hours.
I tested this both ways – the broth-heavy pot roast yielded fork-tender slices, while the slow cooker version developed the deepest flavor thanks to its long, low cooking time.
Arman’s recipe tips
- Bring to room temperature. Remember to take the meat out of the fridge 30 minutes before cooking. This gives it a chance to come down to room temperature, helping it cook evenly.
- Cook it fat side up. Roast the beef with the thin, fat cap facing up. This helps the fat render and distribute throughout the rest of the meat, giving you extra tender and juicy beef.
- Cook to medium-rare. I know not everyone is a fan of rare or medium-rare meat, but this is the kind of roast that is designed to be enjoyed a little more pink in the middle. To ensure the meat is fully cooked, always use a meat thermometer to check. This beef is best enjoyed once it has an internal temperature of 135-140°F.
- Rest before slicing. When it’s done cooking, take the beef out of the oven and loosely place a large piece of foil over it. Let it rest for at least 15 minutes so the juices can redistribute throughout the meat. I experimented skipping this step once, and the juices ran all over the cutting board. The difference in tenderness was night and day – resting is worth the wait.
- Slice against the grain. The best way to slice roast beef is against the grain and into thin, even slices. This also is perfect for those sandwiches the next day, ha!
Storage instructions
To store: Let the leftovers cool to room temperature and place them in an airtight container. The beef will stay fresh in the refrigerator for 2 to 3 days.
To freeze: Wrap the beef in aluminum foil or place it in a freezer-safe container. Freeze for 2 to 3 months. Let the leftovers thaw in the fridge before reheating.
Frequently asked questions
The total cooking time varies depending on the size of the roast and your desired level of doneness. In my recipe, a 4-pound top round roast takes 15 minutes to sear at 450°F, then approximately 50 minutes to finish cooking to medium-rare at 350ºF. Aim to increase the roasting time by 15 minutes per pound.
If you want! You can baste the beef by spooning the drippings in the bottom of the pan over the top as it roasts. This can keep the beef moist and juicy, but be careful not to overdo it, as the drippings can make the seared crust soggy.
This usually happens from either undercooking (the connective tissue hasn’t had time to break down) or overcooking (the lean meat dries out). Not slicing against the grain or skipping the resting stage can also result in chewy slices instead of tender ones.
Yes, you can! A marinade with acid (like red wine or vinegar) helps tenderize this lean cut. That said, I often skip marinating and just use the dry rub and hot sear before roasting- it delivers juicy, flavorful results in less time.
Top Round Roast Recipe
Video
Ingredients
- 4 pounds top round roast
- 4 teaspoons oregano dried
- 4 teaspoons thyme dried
- 2 teaspoons Rosemary dried
- 2 teaspoons salt coarse
- 1 teaspoon black pepper
- 1 teaspoon mustard powder
Instructions
- Preheat oven to 220C/450°F.
- Combine the oregano, thyme, Rosemary, salt, black pepper, and mustard powder in a bowl then rub evenly on the top round roast.
- Place the roast in a shallow roasting pan fitted with a rack.
- Roast for 15 minutes, then reduce the oven temperature to 180C/350°F. Roast for around 50 minutes, or until the beef reaches an internal temperature of 140°F.
- Remove the roast from the oven and tent it loosely with foil. Let the meat rest for 10-15 minutes before carving against the grain.
Notes
- Cooking time: For larger roasts, increase the roasting time by 15 minutes per pound.
- Doneness: Please don’t cook the roast over 140°F. The carryover heat will take it to medium, which is the ideal level of doneness for this cut of beef.
- Leftovers: Keep in the fridge for up to 3 days or in the freezer for up to 3 months.
Nutrition
More juicy beef roasts
Originally published September 2023
Outstanding recipe. I was lucky to get a top round roast from a butcher and I normally would have put it in the crockpot. Instead, I followed this recipe to a T and it turned out exactly like this recipe and it’s so tender.
Lovely recipe. Maybe for Christmas it is reccomended?
Thank you for sharing!! I’ve tried to cook roasts off and on for years. I tailored your recipe for my families tastes!! The roast is delicious!!
Thanks, Lindsey!
Delicious, came out perfect!!
This recipe was very good! Easy to make and I really like the seasoning. I usually use salt, pepper, garlic powder and onion powder so this was a nice change. Will definitely make it again.
Thanks for the feedback, Rosemary!