top round roast recipe
- The Best top round roast recipe
- Perfectly Seasoned Top Round Roast with Herb Butter
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Perfectly Seasoned Top Round Roast with Herb Butter Works
- ❓ Frequently Asked Questions About Perfectly Seasoned Top Round Roast with Herb Butter
The Best top round roast recipe
I love this recipe because it’s so versatile. You can serve it with simple sides like roasted potatoes and green beans, or go all out with a creamy gravy and fresh herbs. It’s perfect for holidays, family gatherings, or even just a regular night in when you want something substantial but still feels special. And the health benefits? Well, lean cuts of beef like this one are packed with protein and iron, which keeps everyone full and energized. The herbs and spices add flavor without adding unnecessary calories, and the way it’s cooked slowly breaks down the meat into tender, juicy pieces—no dryness, no fuss. My kids don’t even realize they’re eating something healthy; they just think it’s delicious. And honestly, it’s one of those recipes that feels like a labor of love, but once you get the timing right, it’s actually pretty straightforward. It’s that kind of dish that makes you feel accomplished after the fact.
Perfectly Seasoned Top Round Roast with Herb Butter
A tender, flavorful roast made from top round beef, marinated in garlic, herbs, and butter, resulting in a juicy and delicious meal with a rich sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs top round roast
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 8 oz (225g) unsalted butter
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp Dijon mustard
- 1 tsp lemon zest
- 1 cup red wine
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp black pepper
- 1 tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 325°F (165°C). Pat the top round roast dry with paper towels. -
2
In a bowl, combine olive oil, salt, pepper, garlic powder, onion powder, rosemary, and thyme. Rub the mixture all over the beef, ensuring it is evenly coated. -
3
Place the roast in a roasting pan, breast-side up. Roast for 2 hours and 15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. -
4
While the beef is roasting, prepare the herb butter by mixing all ingredients in a bowl. Set aside. -
5
After 2 hours, remove the roast from the oven and let it rest for 15 minutes. Slice the beef against the grain. -
6
Prepare the red wine reduction by heating red wine, beef broth, tomato paste, Worcestershire sauce, black pepper, and oregano in a saucepan over medium heat until the liquid has reduced by half. -
7
Spoon the herb butter over the sliced beef and pour the reduced sauce over the top. Serve with your choice of sides.
🔧Equipment
- Roasting pan
- Meat thermometer
- Mixing bowls
- Cutting board
- Knife
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra tenderness, consider trimming the fat cap and using a meat injector to add marinade deeper into the meat.
- Ensure the beef reaches the desired doneness temperature using a meat thermometer for accurate results.
- Leftovers can be reheated in the oven at 350°F (175°C) with a splash of beef broth to keep them moist.
Substitutions: {“herbs”:”Use fresh parsley or basil instead of rosemary and thyme if unavailable.”,”wine”:”Replace red wine with a beef stock for a non-alcoholic option.”}
Watch Video Of How Perfectly Seasoned Top Round Roast with Herb Butter Works
❓ Frequently Asked Questions About Perfectly Seasoned Top Round Roast with Herb Butter
What is the ideal cooking temperature for a perfect round roast?
For a well-cooked round roast, the ideal internal temperature should reach 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium, and 150–155°F (65–70°C) for medium-well. Use a meat thermometer to check accuracy, as overcooking can dry out the meat.
How long should I let the round roast rest before slicing?
Resting the round roast for at least 30 minutes (up to 1 hour for larger cuts) is essential. This allows the juices to redistribute, ensuring each slice is tender and flavorful. Avoid cutting too soon—this can cause the juices to spill out.
What are the best cuts of beef for a round roast?
The best cuts for a round roast include:
– Round steak (top round or bottom round)
– Eye of round (tender but lean)
– Bottom round (good flavor but can be tough if overcooked)
Avoid cuts like chuck or brisket unless you prefer a more robust, gamey taste.
Should I marinate the round roast before cooking, and if so, how long?
Marinating can enhance flavor and tenderness, but it’s optional for round roast since it’s naturally lean. If marinating, use a mild mixture (olive oil, garlic, rosemary, soy sauce, or vinegar) for 4–12 hours (not overnight, as it can break down the meat too much). Avoid acidic marinades (like lemon juice) for too long, as they can make the meat mushy.
How do I prevent the round roast from drying out during cooking?
To keep the round roast juicy:
– Don’t overcook—stick to the recommended internal temperature.
– Use a meat thermometer to avoid guessing.
– Baste occasionally with butter, oil, or beef broth while cooking.
– Let it rest before slicing to let juices redistribute.
– Cook it low and slow (around 250–275°F/120–135°C for a long, gentle braise if preferred).
