top round roast recipe

The Best top round roast recipe

Classic Herb-Crusted Top Round Roast

4.8 from 1286 votes

A tender and flavorful top round roast coated with a savory herb crust, perfect for a hearty family dinner. This lean cut of beef is slow-roasted to juicy perfection with aromatic garlic and rosemary.

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Prep Time20 mins

Cook Time2 hours 30 mins

Resting Time0 mins

Total Time2 hours 50 mins

Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Roast

• 3 lbs top round roast (beef)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper

For the Herb Crust

• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika

For the Vegetables (Optional)

• 4 large carrots, peeled and cut into sticks
• 3 medium potatoes, quartered
• 1 large onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

👨‍🍳Directions

1. 1
   Preheat your oven to 325°F (165°C).
2. 2
   Pat the top round roast dry with paper towels and rub it all over with 2 tbsp olive oil. Season generously with 1 tsp salt and 1 tsp black pepper.
3. 3
   In a small bowl, mix minced garlic, chopped rosemary, thyme, Dijon mustard, and smoked paprika to form a paste.
4. 4
   Spread the herb paste evenly over the entire surface of the roast, pressing gently to adhere.
5. 5
   Place the roast on a rack in a roasting pan, fat-side up. If using vegetables, toss them with 2 tbsp olive oil, 1 tsp salt, and ½ tsp pepper, then arrange them around the roast in the pan.
6. 6
   Insert a meat thermometer into the thickest part of the roast, avoiding the fat and bone if present.
7. 7
   Roast in the preheated oven for about 2 to 2.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Baste the roast with its juices every 30 minutes for added flavor.
8. 8
   Once the desired temperature is reached, remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 15-20 minutes before slicing to allow the juices to redistribute.
9. 9
   Slice the roast against the grain into thin slices and serve with the roasted vegetables, if using.

🔧Equipment

• Large roasting pan
• Mixing bowl
• Meat thermometer
• Aluminum foil
• Chef’s knife
• Cutting board
• Basting brush

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 3.5g❤️Cholesterol: 105mg🧂Sodium: 580mg🌾Total Carbs: 4g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 46g

📝Notes

Tips: For best results, let the roast sit at room temperature for 30 minutes before cooking. If you prefer a crispier crust, broil the roast for 2-3 minutes after it reaches the desired internal temperature. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

❓ Frequently Asked Questions About Herb-Crusted Top Round Roast

1. What cut of beef is best for a top round roast?

A top round roast comes from the rear leg of the cow and is a lean, budget-friendly cut. It’s best for slow roasting or braising to keep it tender, as it has less marbling than cuts like ribeye or chuck. For the juiciest results, avoid overcooking—aim for medium-rare to medium doneness.

2. How long should I cook a top round roast, and at what temperature?

For a 3–4 lb top round roast, preheat your oven to 325°F (165°C) and roast for 20–25 minutes per pound (about 1–1.5 hours total) for medium-rare (135°F internal temp). Use a meat thermometer to check doneness—overcooking will make it tough. Let it rest for 15–20 minutes before slicing to retain juices.

3. Should I sear the top round roast before roasting?

Yes! Searing the roast in a hot skillet (with oil) for 2–3 minutes per side creates a flavorful crust and enhances the overall taste. This step is especially important for lean cuts like top round, as it adds depth to the final dish. After searing, transfer the roast to a roasting pan and proceed with oven cooking.

4. What’s the best way to season a top round roast?

Keep it simple for the best results. Rub the roast with olive oil, then season generously with kosher salt, black pepper, garlic powder, and rosemary or thyme. For extra flavor, add minced garlic, Dijon mustard, or a splash of soy sauce to the rub. Let it sit at room temperature for 30–60 minutes before cooking to ensure even seasoning.

5. Can I make a top round roast in a slow cooker or Instant Pot?

Absolutely! For a slow cooker, sear the roast first, then cook on low for 6–8 hours with broth, onions, and herbs until fork-tender. In an Instant Pot, use the sauté function to sear, then pressure cook for 60–75 minutes with liquid (like beef broth) for a quicker result. Both methods work well for turning this lean cut into a melt-in-your-mouth dish.