A flavorful seasoning blend and roasting method that makes perfectly tender oven seared Top Round Roast Beef every time. This round roast beef dinner is perfect for special occasions, and easy enough for busy week days!
Roast Recipe Method
This recipe uses a 2 step approach that turns out the most tender top round roast beef: Oven Searing and Slow Roasting! There are two key reasons for this two-stage roasting approach:
- Searing for Flavor and Moisture: Most of my roast beef recipes uses a pan sear first… But this oven searing method is much easier! The initial high heat (475 degrees F) sears the exterior of the roast. This creates a flavorful brown crust through a process called the Maillard reaction. It also helps sear the surface of the meat, which locks in the natural juices and prevents the roast from drying out during the longer cooking time.
- Low and Slow for Tenderness: Top round is a lean cut of meat, meaning it has less fat marbling than butt roasts. Roasting it at a low temperature (275 degrees F) after searing allows the interior to cook slowly and gently. This helps break down the connective tissues in the muscle fibers, resulting in a more tender and enjoyable eating experience.
Simple Ingredients
- 3-4 pound top round roast
- 2 tablespoons olive oil
- 1.5 teaspoons course ground salt
- 1.5 teaspoons crushed dry rosemary
- 1.5 teaspoons dry thyme leaves
- 3/4 teaspoon ground black pepper
- 3 minced garlic cloves
- 1 teaspoon rubbed sage
How to Cook perfect Top Round Roast
Prep the Top Round Roast
Let your roast come to room temperature on the counter for about 30 minutes. This ensures more even cooking.
Preheat your oven to 475° F. Pat the roast with a paper towel to remove surface moisture. This helps your roast brown better;)
Savory Seasoning Mixture
In a small bowl, combine the classic herb combination of rosemary, thyme, and sage with salt, black pepper, and minced garlic cloves. This smells so good, and adds so much flavor that compliments the roast!
Generously apply this seasoning mixture all over the roast, pressing it on so it sticks.
Oven Searing Roast
Place the seasoned roast on a roasting rack in a roasting pan. This allows hot air to circulate around the meat for even browning.
Transfer the roasting pan to your preheated oven and roast the beef at 475 Fahrenheit (245 degrees Celsius) for 15 minutes. This initial high heat helps sear the outside of your roast and locks in natural juices.
Slow & Low Roasting for Tenderness
After the initial sear, reduce the oven temperature to 275° F (120 degrees Celsius).
Continue roasting the meat until the internal temperature reaches 135-138 degrees Fahrenheit (57-59 degrees Celsius) for medium-rare doneness.
This can take about 60-70 minutes, but it’s best to use an instant-read meat thermometer to be precise.
Start checking the internal temperature after initial 40 minutes of roasting. The temperature can rise quickly towards the end, so keep a close eye on it. (remember your roasts temperature will continue to rise 5-10 more degrees after removed from the oven and resting.)
Rest Roast for Perfection
Once the desired internal temperature is reached (135-142 degrees F), remove the roast from the oven and tent it loosely with aluminum foil.
Let it rest for 20 minutes on a cutting board. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. (The internal temperature will continue to rose 5-10 more degrees while resting.)
Slicing for the Perfect Bite
Slice top round roast thinly against the grain for the most tenderness. This means cutting across the muscle fibers, making them easier to chew… Cut slices about 1/4 inch thick!
Serving Suggestions
Horseradish Sauce: A creamy horseradish sauce is a classic accompaniment to roast beef. Serve it on the side for dipping.
Au Jus: Make a simple pan sauce using the drippings from the roasting pan. Deglaze the pan with a bit of beef broth or red wine, scraping up any browned bits. Simmer for a few minutes to reduce and thicken slightly. Strain and serve alongside the sliced roast.
I love to serve this perfect roast beef with soft sourdough rolls, or sweet and moist sourdough cornbread, creamy garlic Mashed Potatoes and Gravy From Scratch, asparagus, fried green beans and a green salad!
I want to know what YOU think, Please review the Recipe Card!
Oven Seared Top Round Roast Recipe
Ingredients
- 3-4 pound top round roast
- 2 tablespoons olive oil
- 1.5 teaspoons course ground salt
- 1.5 teaspoons crushed dry rosemary
- 1.5 teaspoons dry thyme leaves
- 3/4 teaspoon ground black pepper
- 3 minced garlic cloves
- 1 teaspoon rubbed sage
Instructions
- Prep the Roast: Take the roast out of the refrigerator and let it come to room temperature for about 30 minutes.
- Preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius).
- Pat the roast dry with paper towels to remove any surface moisture.
- Seasoning Magic: Rub the entire roast with olive oil to coat it evenly. In a small bowl, combine the salt, rosemary, thyme, black pepper, garlic cloves, and sage.
- Generously apply the seasoning mixture all over the roast, pressing it in for good adhesion.
- Oven Sear Roast Time: Place the seasoned roast on a roasting rack in a roasting pan.
- Transfer the pan to your preheated oven and roast the beef at 475 degrees Fahrenheit (245 degrees Celsius) for 15 minutes.
- Slow and Low Roasting for Tenderness: After the initial sear, reduce the oven temperature to 275 degrees Fahrenheit (120 degrees Celsius).
- Continue roasting until the internal temperature reaches 135-138 degrees Fahrenheit (57-59 degrees Celsius) for medium-rare doneness. This can take about 60-70 minutes, but it's best to use an instant-read meat thermometer to be precise. Start checking the internal temperature after the first 40 minutes of roasting. The roasts temperature can rise quickly towards the end, so keep a close eye on it. (Your roasts temperature will continue to rise 5-10 more degrees after removed from the oven and resting.)
- Rest for Perfection: Once the desired internal temperature is reached (135-138 degrees F), remove the roast from the oven and tent it loosely with aluminum foil.
- Let it rest for 20 minutes on a cutting board. (The internal temperature will continue to rose 5-10 more degrees while resting.)
- Slice Right: Slice the roast thin and against the grain for maximum tenderness. This means cutting across the muscle fibers, making them easier to chew. Cust into 1/4 inch thick slices.
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Timber
This tender rump roast is amazing. The recipe is easy to follow and as a great flavor combo.