Description
A classic Beef Top Round Roast recipe that yields a tender, flavorful roast perfect for family dinners or special occasions. The roast is seasoned with a fragrant mix of garlic, fresh herbs, and spices, then roasted to medium-rare for juicy, satisfying results. Served with au jus, this dish pairs beautifully with mashed potatoes and green beans.
Ingredients
Scale
Beef Roast
- 3 – 4 pound top round roast
Seasonings
- 2 tablespoons extra virgin olive oil
- 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 (or 1 ½ teaspoons 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 Rack: Preheat your oven to 450°F (232°C) and position the oven rack in the center. Fit a roasting rack into a roasting pan and set aside.
- Prepare the Roast: Pat the top round roast dry using paper towels. Rub the entire surface of the roast evenly with extra virgin olive oil to help the seasoning adhere and promote browning.
- Mix Seasonings: In a small bowl, combine garlic, fresh or dried thyme, rosemary, kosher salt, cracked black pepper, dried oregano, and dry mustard. Mix thoroughly to create a uniform seasoning blend.
- Season the Roast: Rub the seasoning mixture evenly all over the top, bottom, and sides of the beef to ensure every bite is flavorful.
- Bring Roast to Room Temperature: Place the seasoned roast on the rack in the roasting pan. Let it sit uncovered for 20 to 30 minutes to come to room temperature; this helps the meat cook more evenly.
- Initial High-Heat Roasting: Place the roast uncovered on the center rack of the preheated oven. Roast at 450°F for 15 minutes to sear and lock in flavors.
- Continue Roasting at Lower Heat: Reduce oven temperature to 325°F (163°C). Continue roasting for another 45 to 60 minutes, or until a meat thermometer inserted into the thickest part registers 125-130°F (52-54°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 the juices to redistribute throughout the meat, resulting in a tender and juicy roast.
- Prepare Au Jus: While the roast is resting, add 1 cup of water to the pan drippings in the roasting pan. Place the pan over medium heat on the stove and use a heavy spoon to scrape up all browned bits from the bottom to create a rich au jus. Strain the liquid to remove solids and keep warm.
- Slice and Serve: Slice the rested roast against the grain. Serve with the warm au jus alongside mashed potatoes and green beans for a complete meal.
Notes
- This recipe is ideal for special occasions or a comforting Sunday dinner.
- Using fresh herbs enhances the flavor, but dried herbs can be used as substitutes as noted.
- Letting the roast come to room temperature before cooking ensures even doneness.
- Resting the meat is crucial to maintain juiciness and tenderness.
- The au jus adds a delicious, savory component to the roast – don’t skip it!
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
