round roast recipe
- The Best round roast recipe
- Classic Herb-Roasted Round Roast with Garlic Mashed Potatoes
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Herb-Roasted Round Roast with Garlic Mashed Potatoes Works
- ❓ Frequently Asked Questions About Herb-Roasted Round Roast with Garlic Mashed Potatoes
The Best round roast recipe
My family adores it because it’s so versatile. We serve it with roasted potatoes, a fresh green salad, and a simple gravy, but sometimes we just eat it plain with some crusty bread. My kids will ask for it at least once a week, and honestly, I don’t blame them. It’s the kind of meal that doesn’t require fancy skills—just a good knife, some salt, and a little patience. And the health benefits? Well, lean cuts of beef like this are packed with protein and iron, which keeps everyone energized. Plus, it’s easy to prep ahead, so you can have a stress-free dinner waiting for you when you get home. It’s the kind of recipe that feels like a comfort, but it’s also smart and practical for everyday life.
Classic Herb-Roasted Round Roast with Garlic Mashed Potatoes
A tender, flavorful round roast beef dish seasoned with aromatic herbs, paired with creamy garlic mashed potatoes. Perfect for a hearty family meal.
🥘Ingredients
- 2 lbs (900g) round roast beef
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp salt
- 1 tbsp black pepper
- 1 cup beef broth
- 4 large russet potatoes, peeled and cubed
- 4 cloves garlic, minced
- 4 tbsp butter
- ½ cup whole milk
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp flour
- 2 tbsp butter
- 2 cups beef stock
- 1 tbsp Worcestershire sauce
👨🍳Directions
-
1
Preheat oven to 325°F (165°C). Place the round roast in a roasting pan, pat dry with paper towels, and season generously with salt and pepper. -
2
In a bowl, mix olive oil, Dijon mustard, minced garlic, chopped rosemary, chopped thyme, and remaining salt. Rub this mixture all over the roast. -
3
Pour beef broth into the roasting pan. Place the roast in the pan, breast-side up. Roast uncovered for 2 hours 15 minutes or until internal temperature reaches 145°F (63°C) for medium-rare. -
4
While the roast is roasting, boil the cubed potatoes in salted water for 15-20 minutes until tender. Drain and mash with butter, minced garlic, milk, salt, and pepper. -
5
For the gravy, whisk flour and butter in a saucepan until smooth. Gradually add beef stock and Worcestershire sauce, stirring until thickened. Pour gravy over the roast. -
6
Let the roast rest for 15 minutes before slicing. Serve with garlic mashed potatoes and gravy.
🔧Equipment
- Roasting pan
- Mixing bowls
- Potato masher or ricer
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra tenderness, let the roast rest for 15 minutes before slicing.
- Use a meat thermometer to ensure the roast reaches the desired doneness.
- Substitute beef broth with vegetable broth for a lighter option.
- Add a sprinkle of Parmesan cheese on top of the mashed potatoes for extra flavor.
Variations
- Add a caramelized onion ring around the roast for extra flavor.
- Serve with a side of roasted carrots or green beans.
Watch Video Of How Classic Herb-Roasted Round Roast with Garlic Mashed Potatoes Works
❓ Frequently Asked Questions About Herb-Roasted Round Roast with Garlic Mashed Potatoes
What is the best way to choose the right cut of round roast for a perfect cook?
The best cut for a round roast is the round eye or round top, which is well-marbled and flavorful. Look for a bone-in or boneless cut with a good fat cap (about ½ inch thick) for juiciness. Avoid overly lean cuts, as they can dry out quickly. For a tender texture, opt for a USDA Choice or Prime grade if available.
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How long should I cook a round roast at 325°F (165°C) for medium-rare?
For a 3–4 pound (1.4–1.8 kg) round roast, cook it at 325°F (165°C) for approximately 2.5 to 3.5 hours, depending on thickness. The internal temperature should reach 145°F (63°C) for medium-rare. Use a meat thermometer to check accuracy—thicker cuts may need slightly longer cooking.
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Should I sear the round roast before roasting, and how?
Yes, searing enhances flavor and creates a crispy crust. Pat the roast dry, then sear it in a hot skillet or Dutch oven with oil (like canola or vegetable) for 2–3 minutes per side until browned. For extra depth, add aromatics like garlic, onions, or herbs during the sear. Avoid overcrowding the pan to ensure even browning.
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How do I ensure the round roast stays juicy while cooking?
To keep it juicy, don’t overcook—remove it from the oven when it reaches 145°F (63°C) for medium-rare. Rest it for 10–15 minutes before slicing (this redistributes juices). If the roast is large, tent it loosely with foil to retain moisture. For extra tenderness, consider brining (24 hours in saltwater) or rubbing with butter, garlic, and herbs before roasting.
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What are the best ways to slice and serve a roast round?
Slice the roast thinly against the grain for tenderness. For a classic presentation, arrange slices on a platter with caramelized onions, mushrooms, or a red wine reduction. Pair with mashed potatoes, roasted vegetables, or a simple green salad. If serving family-style, cut into medallion-style portions for easy handling. Garnish with fresh herbs like thyme or rosemary for a polished look.
