This Easy Top Round Roast Beef Recipe is going to become a regular in your house after you see how easy it is to make.
The best way to cook a lean roast beef like top round is using a wire rack set in a roasting pan. This is actually key to this recipe because it lets the air circulate around the roast.
Ingredients
- 3 pound top round roast
- 1 tablespoon extra virgin olive oil
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 cloves fresh garlic minced
Instructions
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Preheat your oven to 450 degrees. Fit a rack in a roasting pan and set aside.
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Rub the top round roast with the olive oil. Then spread the salt, black pepper and garlic over it. Do your best to cover not only the top and bottom but the sides.
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Place the seasoned roast on the rack in roasting pan. Roast (uncovered) in the oven for 15 minutes. Then reduce the heat to 325. Roast for another 45 to 60 minutes or until the a thermometer reads between 135 and 140. Please note that roasts that are less than 3 inches thick will take less time to roast. I highly recommend investing in an instant read thermometer so you know the exact moment to pull it out of the oven.
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Remove from the oven, loosely tent with foil, and allow the roast to rest for 10 minutes. Slice thin, and enjoy. See post for details about reheating and left over ideas.
TIP: How to Make a Tender Roast Beef in the Oven
In addition to the roasting pan, another key to this recipe is cooking the meat at a high temperature for 15 minutes before turning the heat down for slow roasting. This mimics searing the meat without actually searing it on the stove top. It works amazing!
- Season the beef. Rub the top round roast with olive oil. Then rub in the salt and pepper and the crushed garlic.
- Place the roast beef in a roasting pan fitted with a rack. This allows air to circulate around the roast, which is what you want.
- Start with the oven at 450 degrees. This will sear the outside of the roast beef, given it a nice crisp outside.
- After fifteen minutes, reduce the heat to 325. This will let the inside of the roast cook low and slow resulting in a tender roast beef.
- Use an oven proof thermometer to keep an eye on the internal temperature. Remove the top round roast right around 135 degrees for a nice medium rare roast like what you see pictured here. (See below for other temperatures to remove the roast at for different levels of doneness.)
- Remove the roast and tent it with foil. Let it rest for 10 minutes. This will prevent the juices from running out when you slice it.
- Thinnly slice the roast beef against the grain.
Roast Beef Left Overs
Assuming you have top round roast beef left overs, though I would not be surprised if you don’t have any, there are so many great ways that you can eat it.
Storing
This roast can be kept in the refrigerator in an air tight container for three to four days.
Reheating
- Slice the entire roast before storing it.
- Put the sliced pieces in a 9×13 baking dish covered with tin foil.
- Preheat your oven to 350 degrees.
- Put the meat in and turn off the heat.
- Warm in the oven for 15 minutes and then enjoy the left overs.
What to do with Leftover Roast Beef
- Make a Roast Beef Sandwich. Layer the reheated thin slices on a French baguette, top with provolone cheese and put it under the broiler until the cheese is melted, watching it closely. Take it up a notch by adding horseradish sauce.
- Make a Steak Salad. This roast beef is perfect on a simple green salad with tomatoes, cucumbers, and red peppers with some ranch dressing. It would also be amazing on this strawberry spinach salad. It would also be a great way to turn my Caesar Salad into a full meal.
Images and recipe courtesy of: SIMPLE JOY @ https://www.simplejoy.com/easy-top-round-roast-beef-recipe/
