Top Round Roast

Image of a sliced beef roast served on a white platter with a bowl of gravy set next to it..

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5 from 5 votes

Make a juicy beef roast that's fall-apart tender and full of flavor with this easy Top Round Roast recipe.

Prep Time15

Cook Time1 40

Resting Time20

Total Time2 30

Course: Dinner

Cuisine: American

Keyword: roast beef, top of round roast, top round roast recipe

Servings: servings

Calories: 437kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

Round Roast

4 pounds beef top round roast, at room temperature
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon chopped fresh rosemary

For The Gravy

2 tablespoons unsalted butter
2 medium yellow onion, thinly sliced
1 cup beef broth
½ cup dry red wine
1 tablespoon cornstarch

Instructions

Remove the roast from the fridge 1 to 2 hours before you want to start cooking. Room-temperature beef will cook more evenly, inside and out.
Preheat the oven to 250°F.
Pat the top round roast dry with paper towels.
Tie the roast with kitchen twine and season it generously with salt and pepper on all sides.
Heat 2 tablespoons olive oil in a cast iron skillet or Dutch oven set over medium-high heat. Sear the roast on all sides until browned. This will take roughly 6 minutes.
Meanwhile, combine the rosemary and garlic in a small mixing bowl; add 2 tablespoons of olive oil and stir until a paste forms.
Once the roast is browned, remove it from the heat and coat it with the prepared mixture of rosemary and garlic all over the entire surface.
Place the skillet with the roast in the preheated oven. Roast it uncovered for about 20 to 25 minutes per pound - it will take about 80 to 100 minutes for a 4-pound roast - or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to check the temperature. See notes for cooking temp guidelines.
Once the roast is cooked, remove it from the oven, transfer it to a cutting board, and loosely tent it with aluminum foil. Let it rest for about 15 to 20 minutes. This resting period allows the juices to redistribute throughout the meat, making it juicier.
While the roast is resting, prepare the gravy. In the same skillet or roasting pan used for searing, melt the butter over medium heat. Add the thinly sliced onions and cook until they are caramelized and tender, stirring occasionally, for about 10 minutes.
Pour in the beef broth and wine, stirring to scrape up any browned bits from the bottom of the pan.
In a small bowl, whisk together the cornstarch with a tablespoon of cold water to create a slurry. Stir the slurry into the onion mixture and simmer for a few minutes until the gravy thickens. Remove from heat.
Slice the roast beef thinly against the grain for maximum tenderness. Serve it with the onion gravy.

Notes

Top Round Roast vs Chuck Roast: Top round roast is cut from the rear leg and is leaner than chuck roast, which is cut from the shoulder and contains more fat. Supermarkets frequently mislabel top round as London Broil, which is actually a cooking technique for tough cuts of beef, not a specific cut itself.

Room temp meat: Take the beef out of the refrigerator 1 to 2 hours before cooking. Room temperature meat cooks more evenly.

Season generously: Since a top round cut has less marbling, it benefits significantly from the seasoning.

Sear: This step adds a crust and flavor to the exterior. Sear it until it is nicely browned.

Let it rest: After cooking the roast, let it rest for 15 to 20 minutes. This allows the juices to redistribute and keep the meat juicy.

Slice Against the Grain: When it's time to carve, slice the roast against the grain. This helps break down the meat fibers for a more tender bite.

Temperature guidelines for roast beef:

Rare: 115°F
Medium Rare: 125°F
Medium: 135°F
Medium Well: 145°F
Well Done: 155°F

Nutrition