This top round roast recipe yields a juicy, tender, and richly seasoned roast perfect for holiday dinners or a special Sunday meal. Served with a simple caramelized onion brown gravy and creamy mashed potatoes, it’s an elegant but approachable centerpiece.
Why We Love This Roast Recipe
- Easy. Simple steps — season, sear, and roast — make this an accessible recipe for cooks of any level.
- Impressive. The finished roast looks elegant on the table and is great for hosting.
- Flavorful. Fresh herbs and garlic enhance the natural beef flavor without overpowering it.
- Affordable. Top round is a budget-friendly cut that delivers great results when prepared properly.
Top Round Roast Beef Ingredients
- Beef Top Round Roast – A lean cut from the hind leg, ideal for roasting.
- Fresh Rosemary – Fresh thyme can be used as an alternative.
- Beef Broth – Chicken or vegetable broth will work in a pinch.
- Red Wine – A dry red, either cooking wine or a drinking variety you enjoy.
- Cornstarch – For thickening the gravy.
How to Cook Top Round Roast Beef
- Prep. Remove the roast from the refrigerator 1–2 hours before cooking. Preheat the oven to 250°F. Pat the roast dry and season with kosher salt and freshly ground black pepper, then tie it with kitchen twine for even cooking.
- Make the herb paste. Combine minced garlic, chopped rosemary (or thyme), and 2 tablespoons olive oil into a paste.
- Sear the roast. Heat the remaining olive oil in a large cast-iron skillet or Dutch oven over medium-high heat. Sear the roast on all sides until well-browned, about 6 minutes total.
- Coat with herbs. Remove from heat and rub the garlic-rosemary paste over the entire roast.
- Roast. Transfer the skillet to the oven and roast uncovered for 20–25 minutes per pound, or until the internal temperature reaches your target doneness (see temperature guide below).
- Rest. Remove the roast, transfer to a cutting board, and loosely tent with foil. Rest 15–20 minutes before slicing to allow juices to redistribute.
How To Make The Gravy
- Caramelize the onions. In the skillet used for searing, melt butter over medium heat and sauté thinly sliced onions until soft and caramelized, about 8–12 minutes.
- Deglaze. Add beef broth and red wine, scraping up browned bits from the pan. Simmer briefly to meld flavors.
- Thicken. Mix cornstarch with a little cold water to form a slurry, then whisk it into the pan. Simmer until the gravy reaches the desired thickness.
- Serve. Slice the roast thinly against the grain and serve with the caramelized onion gravy.
Top Round Roast Cooking Times
Cooking times vary by preferred doneness. Always check the internal temperature with an instant-read thermometer for best results.
- Rare: 115°F
- Medium Rare: 125°F
- Medium: 135°F
- Medium Well: 145°F
- Well Done: 155°F
Tips for Success
- Cut differences: Top round is leaner than chuck roast. Chuck has more fat and a different texture; top round benefits from careful seasoning and slicing thinly.
- Bring to room temperature: Let the roast sit 1–2 hours before cooking for even doneness.
- Season well: Because top round is lean, generous seasoning and aromatics help build flavor.
- Sear first: Browning the exterior creates a flavorful crust and improves the roast’s appearance.
- Rest: Rest the meat 15–20 minutes before slicing to retain juices.
- Slice against the grain: Cutting across the grain shortens muscle fibers and makes each bite more tender.
Serving Suggestions
This roast pairs well with classic sides: creamy mashed potatoes, baked potatoes, roasted seasonal vegetables, sautéed green beans with garlic butter, or a cheesy gratin. Pick a couple of complementary sides to round out the meal.
How to Store & Reheat Leftovers
- Storage: Wrap leftovers tightly or place slices in an airtight container. Refrigerate up to 4 days or freeze for up to 3 months.
- Reheat: Warm slices gently in a skillet with a bit of butter and gravy, or microwave briefly with gravy to keep the meat moist.
More Beef Recipes To Try
- Mulligan Stew
- Instant Pot Short Ribs
- Salisbury Steak with Mushroom Gravy
- Baked Mostaccioli
- Prime Rib
Top Round Roast
by Katerina | Easy Weeknight Recipes
Make a juicy roast that’s fall-apart tender and full of flavor with this simple Top Round Roast recipe.
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Resting Time: 20 minutes
Total Time: 2 hours 30 minutes
Servings: 8 servings
Ingredients
Round Roast
- 4 pounds beef top round roast, at room temperature
- 3 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon chopped fresh rosemary
For The Gravy
- 2 tablespoons unsalted butter
- 2 medium yellow onions, thinly sliced
- 1 cup beef broth
- ½ cup dry red wine
- 1 tablespoon cornstarch
Instructions
- Remove the roast from the fridge 1–2 hours before cooking so it reaches room temperature for more even cooking.
- Preheat the oven to 250°F.
- Pat the roast dry with paper towels, tie with kitchen twine, and season generously with salt and pepper on all sides.
- Heat 2 tablespoons olive oil in a cast-iron skillet or Dutch oven over medium-high heat and sear the roast on all sides until browned, about 6 minutes.
- Mix rosemary and garlic with 2 tablespoons olive oil to form a paste, then coat the seared roast with the mixture.
- Roast uncovered about 20–25 minutes per pound (roughly 80–100 minutes for a 4-pound roast) or until the internal temperature reaches your desired doneness. Use a meat thermometer to check.
- Transfer the roast to a cutting board and loosely tent with foil. Rest 15–20 minutes to allow juices to redistribute.
- While the roast rests, melt butter in the same skillet over medium heat. Add onions and cook, stirring occasionally, until caramelized, about 10 minutes.
- Pour in beef broth and red wine, scraping browned bits from the pan. Simmer to combine flavors.
- Whisk cornstarch with a tablespoon of cold water to create a slurry. Stir into the gravy and simmer until thickened, then remove from heat.
- Slice the roast thinly against the grain and serve with the onion gravy.
Equipment
- Measuring cups and spoons
- Large cast iron skillet or Dutch oven
- Mixing bowls
- Whisk
- Instant-read meat thermometer
Notes
- Top Round vs Chuck: Top round is lean and comes from the rear leg; chuck is fattier and from the shoulder. Top round benefits from careful seasoning and thin slicing.
- Room temperature: Letting the roast warm slightly before cooking helps it cook evenly.
- Season generously: Lean cuts need good seasoning to boost flavor.
- Sear for flavor: Browning the exterior improves texture and taste.
- Rest before slicing: Resting for 15–20 minutes keeps the meat juicy when sliced.
- Slice against the grain: Cutting across the grain makes each bite more tender.
Temperature guidelines for roast beef:
- Rare: 115°F
- Medium Rare: 125°F
- Medium: 135°F
- Medium Well: 145°F
- Well Done: 155°F
Nutrition
Calories: 437kcal | Carbohydrates: 5 g | Protein: 51 g
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.
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