This is the perfect top round roast beef recipe! It’s a delicious, flavorful roast that’s sure to be a family favorite – perfect for your Sunday roast or an affordable holiday dinner.
Top Round Roast Beef
There’s nothing that brings the family together quite like a delicious Sunday roast, especially when it’s a flavorful top round roast beef cooked to perfection.
This homemade roast beef recipe is not only a delicious dinner that rivals restaurant-quality cuts of meat, but it’s also a versatile dish – the leftovers make the best sandwiches of all time, even better than your favorite deli.
This roast is covered in a beautiful blend of seasonings, featuring rosemary, thyme, oregano, pepper, garlic, and onion. Marinating the roast overnight creates an encrusted outer layer, allowing it to penetrate the meat and enhance the flavor.
Made with simple ingredients and easy techniques, this is the best way to cook a tender, juicy roast beef that is not just good, but absolutely exceptional.
With a cooking time per pound that ensures a perfect medium rare, this boneless top round roast, often known as London broil, offers an amazing meal in the comfort of your own kitchen. My family couldn’t stop talking about how delicious this recipe was.
Be sure to save the top round beef roast pan drippings to make pan gravy or our Au Jus recipe! Pairing your roast beef dinner with one of those delicious sauces really makes all the difference and elevates the flavor.
Ingredients:
Top Round Roast: I chose a 5-pound top round roast beef for its tenderness and affordability. It’s a delicious cut of meat that’s perfect for this roast beef recipe.
Salt: I used kosher salt to season the roast. It not only enhances the flavor of the roast but also helps to tenderize the meat.
Spices and Herbs: To create a flavorful roast, I used a combination of dried oregano leaves, dried thyme leaves, coarse black pepper, dried rosemary, garlic powder, and onion powder. These spices and herbs add depth and complexity to the roast, making it truly mouthwatering.
Flour and Beef Broth: These ingredients are used to make the optional pan gravy, which adds an extra layer of flavor and richness to the roast beef.
Alternative Ingredients
- Use a different blend of spices, such as smoked paprika, cumin, or coriander, for a unique flavor twist.
- Add a touch of sweetness with a sprinkle of brown sugar or a drizzle of honey in the seasoning mix.
- For an Asian-inspired variation, use a blend of soy sauce, ginger, garlic, and sesame oil as a marinade.
How To Cook Roast Beef
Prepare the roast: Start by drying the roast with paper towels, then season it with kosher salt and the spice mixture. (See the recipe card below for the full printable instructions.)
Making the spice blend: To a small mixing bowl, add the oregano, rosemary, thyme, pepper, garlic, and onion powder. Stir together using a metal spoon, using the back of the spoon to break up the rosemary a bit.
Seasoning the roast: Evenly sprinkle the seasoning on all surfaces of the roast. Use your fingers to spread the seasonings around and gently massage it into the meat.
Refrigerate the roast: Wrap the seasoned roast in plastic wrap and refrigerate it overnight or for at least 6 hours.
Preheat the oven and prepare the roasting pan: Preheat your oven and place a wire rack or trivet in the bottom of a large cast-iron skillet or roasting pan. Place the roast on the rack, fat side up.
Insert a meat thermometer and add water to the pan: Pour a cup of water into the bottom of the pan, avoiding the roast, and insert an oven-safe meat thermometer into the center of the roast, making sure it does not touch any fat.
Cook the roast: Place the roast into the preheated oven and cook for approximately 21-26 minutes per pound, checking the internal temperature regularly with the meat thermometer.
Rest the roast: After reaching the desired internal temperature, remove the roast from the oven and tent it with aluminum foil. Let it rest for 15-20 minutes, then increase the oven temperature.
Sear the roast: Return the rested roast to the oven until the crust is brown and crispy.
Slice and serve: Transfer the roast to a cutting board, slice it against the grain, and serve with your desired sides and Au Jus or pan gravy. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Make sure to let your roast rest at room temperature for 30 minutes before cooking to ensure even cooking throughout.
- Don’t forget to tent the roast with aluminum foil after removing it from the oven. It helps the roast retain moisture and keep the meat juicy.
How Long To Cook Top Round Roast Per Pound:
Keep in mind that roasts less than 3” thick will cook noticeably faster. It’s always best to judge doneness with an oven-safe meat thermometer instead of time. These are the internal temperatures you’re looking for:
- RARE: Initial internal temperature of 115F, rest time of 15-20 minutes, internal temperature after resting of 120-125F.
- MEDIUM RARE: Initial internal temperature of 125F, rest time of 15-20 minutes, internal temperature after resting of 130-135F.
- MEDIUM: Initial internal temperature of 130-135F, rest time of 15-20 minutes, internal temperature after resting of 135-145F.
- MEDIUM WELL: Initial internal temperature of 140-145F, rest time of 15-20 minutes, internal temperature after resting of 145-155F.
- WELL: Initial internal temperature of 150-155F, rest time of 15-20 minutes, internal temperature after resting of 155-165F.
How Do I Tenderize A Top Round Roast?
One way to tenderize a top round roast is by seasoning it with kosher salt and allowing it to rest in the refrigerator overnight or for at least 6 hours. This process helps to break down the proteins in the meat, making it more tender and flavorful.
What Is A Top Round Roast Good For?
I love using a top round roast as an affordable and versatile cut of meat. It’s great for roasting, slow cooking, or even slicing thinly for sandwiches. It’s lean and flavorful, making it a popular choice for roast beef recipes.
What Is Another Name For Beef Top Round Roast?
A top round roast is also known as a London broil or a boneless top round roast.
What Is A Roasting Pan?
A roasting pan is a large, shallow metal pan with a rack or trivet that’s designed for roasting meats in the oven. It allows for even airflow around the roast and makes it easier to collect pan drippings for making gravy or Au Jus.
How To Make Pan Gravy
- To make pan gravy, skim the excess fat off of the drippings then use a wooden spoon to scrape up the flavorful bits from the bottom of the pan.
- Place the pan over a burner on medium heat and sprinkle 1/4 cup of flour over the juices.
- Whisk constantly until a uniform texture has been reached, then continue cooking while whisking for 2 minutes (or until the flour is a golden color).
- Slowly pour in 1 3/4 cups beef broth while whisking constantly (until no flour clumps remain).
- Continue whisking while the gravy simmers until it has thickened, the sauce has reduced a bit, and you’ve reached the consistency of gravy you prefer.
Alternative Cooking Methods
- Slow Cooker: Place the seasoned roast in a slow cooker with some beef broth and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shreds.
- Instant Pot: Sear the roast on all sides using the sauté function, then pressure cook on high for 45-60 minutes, followed by a natural pressure release.
Side Dishes To Serve With It
My favorite sides to serve it with are creamy mashed potatoes, Crockpot green beans, skillet sweet potato cornbread, roasted baby potatoes, moist Jiffy cornbread, and baked mac and cheese with Velveeta.
Storage, Reheating, And What To Make With Leftovers
Store any leftover roast beef in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the meat in a baking dish with a splash of beef broth, cover with foil, and reheat in a 300F oven until warmed through. You can also use leftovers to make delicious roast beef sandwiches or incorporate them into other recipes like stir-fries or casseroles.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Beef Recipes
If you like this recipe, be sure to check out all of our other best roasts. Some reader favorites are:
- Boneless Prime Rib
- Best Corned Beef with Homemade Spice Blend
- Instant Pot Frozen Roast
- Bottom Round Roast
- Air Fryer Prime Rib
BEST Tender Top Round Roast Beef Recipe
The perfect top round roast beef recipe! A flavorful roast that’s sure to be a family favorite - perfect for a Sunday or holiday dinner.
Ingredients
Top Round Roast Beef:
- 5 pound top round roast beef
- 1 Tablespoon kosher salt
- 2 teaspoons dried oregano leaves
- 1 1/2 teaspoons dried thyme leaves
- 1 1/2 teaspoons coarse black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Pan Gravy (optional):
- 1/4 cup all-purpose flour
- 1 3/4 cups beef broth
Instructions
- Place your roast down on a few layers of paper towel, then use a few more sheets to thoroughly dry all sides of the roast.
- Using your fingers, sprinkle the salt from a height of about 6 inches above the roast evenly across all sides (sprinkling the salt from above will help distribute it evenly).
- To a small mixing bowl, add the oregano, rosemary, thyme, pepper, garlic, and onion powder. Stir together using a metal spoon, using the back of the spoon to break up the rosemary a bit. Evenly sprinkle the seasoning on all surfaces of the roast. Use your fingers to spread the seasonings around and gently massage it into the meat. After you’ve applied the rub, use plastic wrap to tightly wrap the roast twice. Put the wrapped roast on a plate and place it in the fridge overnight (or for at least 6 hours to allow the meat to absorb the salt and flavors).
- Half an hour before cooking, preheat the oven to 300F and remove the roast from the fridge and remove the plastic wrap. Place a wire rack or trivet in the bottom of a large cast iron skillet, shallow oven safe dish, or roasting pan (if you plan to make pan gravy, keep in mind that the dish you use needs to be metal).* Place the roast in the center of the rack, fat side up.
- Pour 1 cup of water in the bottom of the pan (without pouring it on the roast), then insert an oven safe meat thermometer into the center of the roast, making sure it does not touch any fat.
- After the oven has been preheating for 30 minutes, place the roast into the oven and cook for approximately 21-26 minutes per pound. With a 5 pound roast, this will take approximately 1 hour and 45 minutes to 2 hours and 10 minutes (in my oven it took 1 hour and 50 minutes), until an internal temperature of 125F has been reached (for a medium rare cooked roast after resting, keeping in mind that the roast will rise 5-10 degrees while resting, for other doneness levels, see notes).** Oven temperatures can vary, so it's important to check the internal temperature with a meat thermometer regularly. Start checking the temperature after about 90 minutes and continue to monitor every 10-15 minutes until the desired internal temperature is reached. Prepare a piece of aluminum foil big enough to tent the roast when it comes out of the oven so that you can trap the heat immediately.
- Keeping the liquid in the shallow pan in mind, carefully remove the roast from the oven and tent the pan with aluminum foil. Let it rest for 15-20 minutes, or until the internal temperature of the roast reads 130-135F. Turn the heat up to 450F and let the oven sit at temp while the roast finishes resting. Remove the foil and the meat thermometer. Place the roast back into the oven to sear for about 5-8 minutes, or until the crust is brown and crispy.
- Remove the roast from the oven and transfer it to a cutting board and save your drippings to make an Au Jus.
- Use a sharp knife (preferably not serrated) to slice the roast against the grain and transfer to a serving platter. Garnish with a few rosemary sprigs and serve hot with desired sides and Au Jus or pan gravy.
- Optional pam gravy: To make pan gravy, skim the excess fat off of the drippings then use a wooden spoon to scrape up the flavorful bits from the bottom of the pan. Place the pan over a burner on medium heat and sprinkle 1/4 cup of flour over the juices. Whisk constantly until a uniform texture has been reached, then continue cooking while whisking for 2 minutes (or until the flour is a golden color). Slowly pour in 1 3/4 cups beef broth while whisking constantly (until no flour clumps remain). Continue whisking while the gravy simmers until it has thickened, the sauce has reduced a bit, and you’ve reached the consistency of gravy you prefer.
Notes
*Using a shallow pan creates even airflow around the roast. This ensures no part of the roast gets cooked more than others, which creates the uniform beautiful color from top to bottom.
**For the different levels of doneness, these are the temperatures you’re looking for:
RARE: Initial internal temperature of 115F, rest time of 15-20 minutes, internal temperature after resting of 120-125F.
MEDIUM RARE: Initial internal temperature of 125F, rest time of 15-20 minutes, internal temperature after resting of 130-135F.
MEDIUM: Initial internal temperature of 130-135F, rest time of 15-20 minutes, internal temperature after resting of 135-145F.
MEDIUM WELL: Initial internal temperature of 140-145F, rest time of 15-20 minutes, internal temperature after resting of 145-155F.
WELL: Initial internal temperature of 150-155F, rest time of 15-20 minutes, internal temperature after resting of 155-165F.
Nutrition Information:
Serving Size:
1/12Amount Per Serving: Calories: 306Total Fat: 8.5gCarbohydrates: 0.8gFiber: 0.3gProtein: 56.6g
Nutrition information isn’t always accurate.
This top round roast beef recipe is the perfect dish when you’re looking for something easy to make and wanting leftovers to avoid making lunch from scratch the next day!
1 thought on “Top Round Roast Beef Recipe”
sounds good, i put butter and a light dry rub on the round and ribs cover them with plastic wrap and place in fridge for two days then 30 min. before, i pull them unwrap add another light coating of dry rub and set for 30 min while smoker is preheating then place in smoker for 3 hours at 180* internal to approx 150 pull out wrap again in plastic wrap and foil, let set for 30 min, place in smaller oven for 2 hrs. at 225* getting internal to at least 160 to 180 wrapping keeps it from drying out. pull let set for 30 , then unwrap and place back in smoker or oven depend on outside for approx. 1 hour pull and cover let set for 30 min. and start eating.