Tender Top Round Roast Recipe - The Best Juicy Roast Beef (2024)

Thebest way to prepare a flavorful and tender Top Round Roast for special occasions, or weeknights! This easy recipe turns out a tender, juicy, flavorful top round roast that will have you making it again!

This delicious top round roast recipe combines the rich flavors of beef with the aromatic essence of herbs like thyme... Making it a standout centerpiece for your family dinner or any special gathering.

Top Round Roast

Top Round Roast Cooking Method

​This recipe takes advantage of a slow cooking process using a Dutch oven, a tried-and-true cooking vessel known for its ability to produce tender roast beef. The slow cooker effect comes from cooking the roast at a lower temperature, allowing for the gradual breakdown of tough connective tissues while preserving the natural juices and flavors of the meat.

Cooking Time and Internal Temperature

​Cook time varies based on the size of your roast, but using a meat thermometer is the only way to ensure your top round roast reaches the perfect medium doneness. For the best results, or a medium roast) aim for an internal temperature of 125-130°F (57°C). This will yield a succulent and tender beef roast with a delicate pink center. Cook to 125 degrees F for a pink roast:) As your roast rests (for 15-20 mins) the internal temperature will continue to rise 5-10 degrees.

Preparation

​Before you begin, ensure your beef roast is brought to room temperature. Pat the roast dry using paper towels and then apply a dry rub made with kosher salt, black pepper, and fresh thyme, rosemary, ensuring a flavorful crust once cooked.

Sear & Roast

Sear the seasoned roast in a cast iron skillet or hot Dutch oven over medium-high heat, using a splash of olive oil, or avocado oil, to achieve a savory crust. Then, transfer the roast to a roasting rack in the Dutch oven.Or just roast it in your cast iron skillet.

Rest and Serve

After the roasting process, let the roast rest on a cutting board before slicing. This step is crucial as it allows the juices to redistribute within the meat, resulting in a moist and delicious final product.

Serving Suggestion

Slice Roast THIN, and AGAINST THE GRAIN. Pair your flavorful top round roast with a side of mashed potatoes, a green goddess salad, green beans and roasted vegetables, and a luscious gravy made from the pan drippings. Leftover roast beef can be stored in an airtight container, remaining tender and flavorful even when enjoyed the next day.

Inexpensive Cut of Meat, Premium Flavor

Despite being an inexpensive cut of meat, the top round roast, when prepared using this recipe, rivals even prime rib or other premium cuts. The roasting method resulting in a piece of meat that's both tender and full of flavor.

Oh the joy of cooking the perfect top round roast that's tender, juicy, and bursting with flavor! This easy recipe combines simple ingredients with expert techniques, guaranteeing a show-stopping centerpiece for any special occasion.

It sounds like you're planning to create a mouthwatering Top Round Roast with a delicious rub made with fresh herbs, and a perfectly cooked medium center. Here's a step-by-step recipe to guide you through the process:

Origin & Toughness

Top round roast is a cut of beef that comes from the upper rear leg of the cow, specifically from the large round primal cut. The round primal is a large muscle group located on the hindquarters of the animal. It's a well-exercised part of the cow's body, responsible for supporting its weight and enabling movement. This constant use leads to the development of leaner and more tough cut of meat..

Within the round primal, the top round roast comes from the outer portion of the round, specifically from the inside of the leg muscle. This part of the cow is relatively lean and contains minimal marbling, which is the intramuscular fat that contributes to tenderness and flavor in meat. The lack of marbling in this area is one of the factors that make the top round a tougher cut of meat.

The toughness of the top round roast is because of 2 things:

1. Muscle Structure:The muscles in the top round area are used often by the cow, resulting in well-developed and strong muscle fibers. These fibers are held together by connective tissue, collagen, and elastin. The more a muscle is used, the more connective tissue it develops. When cooked wrong, these muscle fibers become tough and chewy.
2. Lack of Fat:As mentioned earlier, the top round roast is relatively lean and lacks the marbling that contributes to tenderness and flavor. Fat can add moisture and help soften the meat during cooking. Without the presence of fat, there's less natural lubrication to counteract the toughness of the muscle fibers.

To make the top round roast tender and enjoyable, it requires proper cooking techniques. Slow cooking methods, like roasting or braising, are used to break down the tough connective tissues and collagen. The low and slow approach allows these tissues to gradually soften, resulting in a more tender roast.

While top round roast might not have the inherent tenderness of more well-marbled cuts, its lean and robust nature makes it an excellent choice for a leaner meal. When cooked right, it transforms into a tender and delicious dinner!

Ingredients

Herb Rub Ingredients

• 1 tablespoon fresh thyme leaves, chopped, or 2 teaspoons dried thyme.
• 1 tablespoon fresh rosemary leaves, chopped. Or 2 teaspoons dried rosemary.
• 4 cloves garlic, minced (you can also use a teaspoon of garlic powder)
• 1 teaspoon onion powder
• 4 teaspoons salt
• 1 teaspoon black pepper

For the Roast

• 3-4 pound top round roast
• 2-4 tablespoons olive oil
• 1 tablespoon butter (optional, for extra flavor)
• *Optional - 1 cup beef broth or red wine (for deglazing and making gravy)

Instructions

Prepare the Herb Rub -In a small bowl, mix together the chopped thyme, rosemary, minced garlic, salt, and black pepper to create your herb rub.

Season the Roast -Pat the top round roast dry with paper towels. Generously rub the roast with avocado oil, then the herb mixture all over the roast... Ensuring it's evenly coated. You can do this step a few hours ahead of time to allow the flavors to penetrate the meat, but if you're short on time, you can proceed immediately.

Searing the Roast -Heat the olive oil, r avocado oil, in the Dutch oven or cast iron skillet, over medium-high heat. Once the oil is hot, add the roast and sear it on all sides until you get a nice brown crust. you can season the roast with a little extra seasoning during this step. If using butter, you can add it now for extra flavor.

Sear In Oven

Preheat Oven to 450 degrees F. Place roast in uncovered roasting pan or Dutch oven, and roast at 450 for 10 minutes to further establish the crust.

Roast - Reset your Oven Tempto 325°F (165°C). Let roast cook for 50-60 minutes TILL INTERNAL TEMP REACHES DESIRED DONENESS. I'm cooking to 130 degrees F. If you want a rare roast cook to 125 degrees F internal temp.

Cooking a top round roast to 135 degrees Fahrenheit and then letting it rest will result in a medium-rare, roast. Here's the breakdown:

• Rare:120-125°F (after resting)
• Medium-rare:130-135°F(after resting)
• Medium:135-145°F (after resting)
• Medium-well:145-155°F (after resting)

With a lean cut like top round, aiming for medium-rare is a good idea. Even after resting, the internal temperature will continue to rise slightly, potentially pushing it closer to medium. This is especially true if the roast is thick or cooked at a high temperature initially.

Roasting -Make sure your roast is not covered – you want it to roast uncovered for the herb crust. Place the Dutch oven in the preheated oven and roast until the internal temperature of the roast reaches around 130°F (57°C) for a medium-pink center.

This takes about 50-60 minutes for a 3-4 pound roast. It takes about 15-20 minutes per pound of meat,but it's crucial to use an instant read thermometer to get the exact internal temperature in the thickest part of the roast!

Resting

Once the roast has reached your desired internal temperature, carefully remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for about 15-20 minutes. During this resting period, the internal temperature will continue to rise a bit, and the juices will redistribute within the meat, resulting in a juicier roast! So DON"T skip the resting period!

For Gravy -After removing done roast to rest. Pour the beef broth into the Dutch oven or cast iron skillet to deglaze it, scraping up any flavorful bits from the bottom, you can use this for flavor. Save pan drippings! You can deglaze the pan now with a cup of beef broth and make gravy to serve with roast and mashed potatoes!

Slice & Serve

After the resting period, slice the top round roastagainst the grain into thin slices. Serve these flavorful slices with any accumulated juices from the cutting board!

Read BEFORE Slicing!

Slicing top round roast against the grain in thin slices is crucial for ensuring a tender and enjoyable eating experience. Here's why:

Texture and Tenderness:Top round roast is a lean cut of meat that can be slightly tough if not sliced correctly. The muscle fibers in meat run in a specific direction, known as the grain. Slicing against the grain means cutting perpendicular to these muscle fibers. This breaks the fibers into shorter pieces, resulting in a more tender bite. If you were to slice with the grain, the fibers would be longer and chewier.

Slice THIN AGAINST Grain

Cutting against the grain effectively shortens the muscle fibers, making the meat easier to chew and less likely to feel tough or stringy in your mouth. This is particularly important for lean cuts like top round, which can have a tendency to be chewy if not sliced properly.

Flavor Distribution:Slicing against the grain also enhances the distribution of flavors across each slice. When you slice with the grain, you might find that the flavors are concentrated in certain sections and not as evenly distributed.

Slice it RIGHT!Thin slices of meat that have been cut against the grain are the best way to serve and eat top round roast. The tenderness and proper flavor distribution allow you to enjoy the fullness of the dish without struggling with chewy or tough pieces.

Presentation:Slicing the roast against the grain in thin, even slices enhances the overall presentation of the dish. It makes the meal look more appealing and can impress your guests, especially during special occasions.

To identify the direction of the grain in your top round roast, look for the lines or striations on the surface of the meat. These lines represent the alignment of the muscle fibers. When you're ready to slice, make sure your knife cuts perpendicular to these lines.

Tips & Notes

Searing Temperature:When searing the roast, make sure the pan is hot enough before adding the roast. A hot pan will help achieve a nice crust without overcooking the interior. You can test the temperature by flicking a few drops of water onto the pan – they should sizzle and evaporate immediately.

Searing Time:Take your time to sear the roast properly on all sides. This step is crucial for developing the flavorful crust that will enhance the overall taste of the roast.

Deglazing:When deglazing the Dutch oven, you can use a cup of beef broth. This step not only adds flavor for gravy.

Internal Temperature:To ensure the roast is cooked to your desired level of doneness, it's essential to use an accurate meat thermometer. The internal temperature for medium is around 130°F (57°C), but you can adjust this based on your preference. For a rare roast cook to 125 degrees F internal temp, and let it come to 135 while it rests.

Resting Period:The resting period is crucial for allowing the juices to redistribute throughout the meat. Ensure that you tent the roast loosely with foil during this time to avoid trapping steam, which could affect the crust. Then slice it thin and against the grain;)

Remember that cooking times can vary based on factors like the size and shape of the roast, oven calibration, and personal preferences. It's always a good idea to rely on a meat thermometer to achieve the exact level of doneness you desire.

Enjoy your herb-rubbed Top Round Roast with a beautifully seasoned crust and a tender medium-pink center.

Equipment

To prepare a delicious Top Round Roast with the herb rub and the desired cooking method, you'll need a variety of tools and utensils. Here's a list of essential tools you should have on hand:

Dutch Oven, and or, cast iron skillet and roasting pan.

A heavy-duty Dutch oven, or cast iron pan, is ideal for searing and slow roasting the top round roast.

Meat Thermometer

An instant-read meat thermometer is essential for checking the internal temperature of the roast. This ensures it's cooked to your desired level of doneness.

Cutting Board

A sturdy cutting board provides a safe and clean surface for resting and slicing the roast.

Knife

A sharp chef's knife or carving knife is necessary for slicing the roast against the grain into thin slices.

Mixing Bowl

A small mixing bowl is needed to prepare the herb rub.

Tongs

Tongs are useful for searing the roast and turning it to achieve an even crust.

Oven Mitts

Heat-resistant oven mitts or gloves are important for handling hot cookware and the Dutch oven.

Aluminum Foil

You'll need aluminum foil for tenting the roast during its resting period to prevent steam from escaping.

Spatula or Wooden Spoon

You'll need these utensils for searing the roast and deglazing the Dutch oven.

Roasting Rack (optional)

A roasting rack elevates the roast from the bottom of the Dutch oven, allowing for even air circulation during cooking.

Meat Lifter or Carving Fork (optional)

These tools can help transfer the roast from the Dutch oven to the cutting board.

Meat Twine (optional)

If your roast has uneven shapes, using twine to tie it into a more uniform shape can help with even cooking.

Paper Towels

For patting the roast dry before applying the herb rub.

Kitchen Timer

To keep track of cooking times and ensure your roast is cooked to perfection.

Remember that having the right tools not only makes the cooking process smoother but also contributes to the overall success of your top round roast recipe.

Recipe Card

If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review!Tag me on Instagram@farmhouse_harvestwith your delicious creation!

Tender Top Round Roast Recipe

Yield: 3-4 pound

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 20 minutes

Total Time: 1 hour 40 minutes

TheBest Way to Prepare a Tender and Flavorful Top Round Roast for Special Occasions, or weeknights! This easy recipe turns out a tender, juicy, flavorful top round roast that will have you making it again!

Ingredients

• For the Herb Rub:
• 1 tablespoon fresh thyme leaves, chopped, or 2 teaspoons dried thyme.
• 1 tablespoon fresh rosemary leaves, chopped. Or 2 teaspoons dried rosemary.
• 4 cloves garlic, minced (you can also use a teaspoon of garlic powder)
• 1 teaspoon onion powder
• 4 teaspoons salt
• 1 teaspoon black pepper
• For the Roast:
• 3-4 pound top round roast
• 2-4 tablespoons olive oil
• 1 tablespoon butter (optional, for extra flavor)
• *Optional - 1 cup beef broth or red wine (for deglazing and making gravy)

Instructions

1. Prepare the Herb Rub -In a small bowl, mix together the chopped thyme, rosemary, minced garlic, salt, and black pepper to create your herb rub.

2. Season the Roast -Pat the top round roast dry with paper towels. Generously rub the roast with avocado oil, then the herb mixture all over the roast... Ensuring it's evenly coated. You can do this step a few hours ahead of time to allow the flavors to penetrate the meat, but if you're short on time, you can proceed immediately.

3. Searing the Roast -Heat the olive oil, r avocado oil, in the Dutch oven or cast iron skillet, over medium-high heat. Once the oil is hot, add the roast and sear it on all sides until you get a nice brown crust. you can season the roast with a little extra seasoning during this step. If using butter, you can add it now for extra flavor.

4. Then, Sear In Oven - Preheat Oven to 450 degrees F. Place roast in uncovered roasting pan or Dutch oven, and roast at 450 for 10 minutes to further establish the crust.

5. Roast - Reset your Oven Tempto 325°F (165°C). Let roast cook for 50-60 minutes TILL INTERNAL TEMP REACHES DESIRED DONENESS. I'm cooking to 130-135 degrees F. If you want a rare roast cook to 125 degrees F internal temp.

Roasting -Make sure your roast is not covered – you want it to roast uncovered for the herb crust. Place the Dutch oven in the preheated oven with lid off and roast until the internal temperature of the roast reaches 125°F - or 135°F (57°C) for a medium-pink center. This takes about 50-60 minutes for a 3-4 pound roast.

It takes about 15-20 minutes per pound of meat,but it's crucial to use an instant read thermometer to get the exact internal temperature in the thickest part of the roast!

6. Resting - Once the roast has reached your desired internal temperature, carefully remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for about 15-20 minutes. During this resting period, the internal temperature will continue to rise a bit, and the juices will redistribute within the meat, resulting in a juicier roast! So DON"T skip the resting period!

For Gravy -After removing done roast to rest. Pour the beef broth into the Dutch oven or cast iron skillet to deglaze it, scraping up any flavorful bits from the bottom, you can use this for flavor. Save pan drippings! You can deglaze the pan now with a cup of beef broth and make gravy to serve with roast and mashed potatoes!

7. Slice and Serve -After the resting period, slice the top round roastagainst the grain into thin slices. Serve these flavorful slices with any accumulated juices from the cutting board!

Notes

Cooking a top round roast to 130 degrees Fahrenheit and then letting it rest will result in a medium-rare, roast. Here's the breakdown:

Rare: 120-125°F (after resting)
Medium-rare: 130-135°F (after resting)
Medium: 135-145°F (after resting)
Medium-well: 145-155°F (after resting)

Top Round Roast internal temperature will rise while it rests 5-10 degrees, so remove it from oven 5-10 degrees before desired doneness.

With a lean cut like top round, aiming for medium-rare is a good idea. Even after resting, the internal temperature will continue to rise slightly, potentially pushing it closer to medium. This is especially true if the roast is thick or oven seared at a high temperature initially.

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Sources

National Cattlemen's Beef Association

Culinary Institute of America

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