Description
This Beef Top Round Roast recipe delivers a tender, flavorful roast perfect for special occasions or Sunday dinners. Using a blend of fresh herbs and spices, the roast is oven-roasted to medium-rare perfection with a delicious au jus made from pan drippings. Served alongside mashed potatoes and green beans, this lean cut of beef is sure to impress your family and guests.
Ingredients
Scale
Beef Roast
- 3 – 4 pound top round roast
- 2 tablespoon extra virgin olive oil
Seasonings
- 1 tablespoon garlic (finely minced or 1 teaspoon garlic powder)
- 1 tablespoon fresh thyme leaves (finely chopped or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary (finely chopped or 1 teaspoon dried rosemary)
- 1 tablespoon kosher salt (use 1 ½ teaspoons if using table salt)
- 2 teaspoons cracked black pepper (or 1 teaspoon ground black pepper)
- 1 teaspoon dried oregano
- 1 teaspoon dry mustard
Instructions
- Preheat Oven and Prepare Roasting Pan: Preheat the oven to 450°F (232°C) and place the oven rack in the center. Fit a roasting rack inside a roasting pan and set aside.
- Prepare the Roast: Pat the top round roast dry with paper towels. Rub the entire surface evenly with extra virgin olive oil to help the seasonings adhere.
- Mix and Apply Seasonings: In a small bowl, combine garlic, thyme, rosemary, kosher salt, black pepper, dried oregano, and dry mustard. Rub this seasoning mixture all over the top, bottom, and sides of the beef roast for maximum flavor.
- Bring Roast to Room Temperature: Place the seasoned roast onto the roasting rack in the pan. Let it sit uncovered for 20-30 minutes to come to room temperature, ensuring more even cooking.
- Initial High-Heat Roast: Place the roasting pan with the beef in the preheated oven. Roast uncovered for 15 minutes at 450°F to create a flavorful crust.
- Lower Heat and Continue Roasting: Reduce oven heat to 325°F (163°C) and continue roasting for 45 to 60 minutes more. The roast is done when a meat thermometer inserted into the center reads between 125°F and 130°F (52°C – 54°C) for medium-rare.
- Rest the Roast: Remove the roast from the oven and loosely tent it with aluminum foil. Let it rest for 10-15 minutes to allow juices to redistribute, ensuring a juicy slice.
- Prepare Au Jus: While resting, pour 1 cup of water into the roasting pan with drippings and heat on the stovetop. Scrape browned bits from the bottom with a heavy spoon. Strain the liquid to serve as au jus, keeping it warm.
- Serve: Slice the rested roast against the grain and serve with the warm au jus alongside mashed potatoes and green beans for a complete meal.
Notes
- This lean top round roast becomes tender and flavorful when roasted properly.
- Letting the roast come to room temperature before cooking promotes even roasting.
- Using fresh herbs elevates the flavor, but dried herbs are a convenient alternative.
- Resting the roast is essential to preserve its juices and tenderness.
- The au jus made from pan drippings adds a delicious, savory sauce to complement the roast.
Nutrition
- Serving Size: 1 serving
- Calories: 404 kcal
- Sugar: 0 g
- Sodium: 154 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 65 g
- Cholesterol: 184 mg
