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Top Round Roast

This budget-friendly beef centerpiece delivers tender, flavorful slices when cooked with proper seasoning and slow roasting techniques. Perfect for Sunday dinners or holiday gatherings, this lean cut transforms into an impressive main course that rivals pricier options.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pounds top round roast trimmed with a thin fat cap
  • 3 tablespoons olive oil
  • 6 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped (or 1 tablespoon dried)
  • 2 tablespoons fresh thyme chopped (or 1 tablespoon dried)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon smoked paprika
  • 1 cup beef broth for the pan

Equipment

  • Roasting pan with rack
  • Meat thermometer (instant read preferred)
  • Sharp carving knife
  • Cutting board with juice groove
  • Small mixing bowl
  • Paper towels
  • Aluminum foil
  • Kitchen twine (optional, for tying)

Method
 

  1. Remove the roast from the refrigerator 60 minutes before cooking to bring it to room temperature. Pat the entire surface completely dry with paper towels.
  2. Combine olive oil, minced garlic, rosemary, thyme, salt, pepper, and smoked paprika in a small bowl. Mix thoroughly until the mixture forms a paste.
  3. Rub the herb paste all over the roast, covering every surface including the ends. Press the mixture firmly into the meat so it adheres well.
  4. Preheat your oven to 475°F. Place a roasting rack in your pan and pour the beef broth into the bottom, making sure it doesn't touch the meat.
  5. Place the roast fat side up on the rack and immediately put it in the preheated oven. Roast at 475°F for exactly 15 minutes to develop a deep brown crust.
  6. After 15 minutes, reduce the oven temperature to 325°F without opening the door. Continue roasting for approximately 60 to 75 minutes, depending on your desired doneness.
  7. Begin checking the internal temperature at the 60-minute mark by inserting your thermometer into the thickest part of the roast. Remove the roast when it reaches 130°F for medium-rare or 140°F for medium.
  8. Transfer the roast to a cutting board and tent loosely with aluminum foil. Let it rest undisturbed for 20 minutes before carving.
  9. Using a sharp carving knife, slice the roast against the grain into thin slices, about 1/4 inch thick. Arrange on a warmed platter and spoon any accumulated juices over the top.

Notes

Let the roast sit at room temperature for a full hour before cooking for even doneness. Don't skip the high-heat sear at the beginning - those 15 minutes at 475°F create essential flavor. Always rest the meat for 20 minutes before slicing to retain juices. Slice against the grain for maximum tenderness. Chill any leftover roast completely before slicing for sandwiches for deli-quality results.