Cooking a top round roast to tender perfection might seem daunting, but with the right recipe, it’s a breeze. This cut of beef, known for its lean texture, transforms into a tender and flavorful dish when cooked correctly.
Let me guide you through a detailed recipe to create a mouthwatering 4-pound Certified Angus Beef Top Round Roast, followed by tips for perfection, serving suggestions, and how to handle leftovers.
1. Best Damn Top Round Roast Recipe
Ingredients
- 4-pound Certified Angus Beef Top Round Roast
- 3 teaspoons dried oregano
- 3 teaspoons dried rosemary
- 3 teaspoons dried thyme
- 2 teaspoons dried cilantro
- 2 teaspoons garlic powder
- 2½ teaspoons onion powder
- 2½ teaspoons salt (adjust to taste)
- 1 teaspoon black pepper powder
- ½ teaspoon paprika powder
- 1 teaspoon mustard seeds
- 2 tablespoons olive oil
- 1 cup beef broth
- ½ cup red wine (optional but highly recommended for depth of flavor)
Instructions
Prepare the Roast
Let the roast sit at room temperature for 30–40 minutes before cooking. This step ensures even cooking and prevents a cold center.
Pat the roast dry with a paper towel. Drying the surface helps the seasoning stick better and allows the roast to sear beautifully.
Season the Roast
In a small bowl, mix the oregano, rosemary, thyme, cilantro, garlic powder, onion powder, salt, black pepper, paprika, and mustard seeds.
Rub the olive oil all over the roast, ensuring every inch is coated. Then, generously apply the spice mixture, pressing it into the meat for maximum flavor.
Sear the Roast
Preheat a large skillet or Dutch oven over medium-high heat. Add a drizzle of olive oil.
Sear the roast on all sides (including the ends) for 2–3 minutes per side. This step locks in the juices and creates a flavorful crust.
Roast in the Oven
Preheat your oven to 275°F (135°C).
Place the seared roast on a wire rack set inside a roasting pan. Add the beef broth and red wine to the bottom of the pan to create steam and prevent the roast from drying out during cooking.
Insert a meat thermometer into the thickest part of the roast. For medium-rare, cook the roast until it reaches an internal temperature of 135°F (about 90–120 minutes). For medium, aim for 145°F.
Baste the roast with the drippings every 30 minutes to keep it moist.
Rest the Roast
Remove the roast from the oven and tent it loosely with foil. Let it rest for 15–20 minutes before slicing. This step allows the juices to redistribute, ensuring every bite is tender and juicy.
Slice and Serve
Slice the roast thinly against the grain for the most tender bites. Serve with the pan drippings as a simple au jus or with your favorite gravy.
2. Tips for Perfect Top Round Roast
Marinate Overnight: For enhanced flavor, you can marinate the roast overnight with the spice mixture and olive oil. This allows the flavors to penetrate deeper into the meat.
Low and Slow Cooking: Keeping the oven temperature low ensures even cooking and prevents the roast from becoming tough.
Use a Meat Thermometer: This tool is your best friend for achieving the perfect doneness. Guesswork can lead to overcooking or undercooking.
Don’t Skip the Resting Step: Resting is crucial for retaining the juices. Cutting into the roast too soon will result in a dry dish.
Baste Regularly: Basting with juices or broth during cooking keeps the surface moist and adds extra flavor.
3. Serving Suggestions
The versatility of a top round roast makes it perfect for various side dishes. Here are some of my favorites:
Mashed Potatoes: The creamy texture pairs beautifully with the savory roast.
Roasted Vegetables: Carrots, parsnips, and Brussels sprouts roasted with olive oil and herbs complement the flavors of the beef.
Yorkshire Pudding: A classic pairing that never fails to impress.
Simple Salad: A crisp green salad with balsamic vinaigrette balances the richness of the roast.
Crusty Bread: Perfect for soaking up the flavorful pan drippings or gravy.
4. How to Store, Reheat & Use Leftovers
Storing
Allow the roast to cool completely before storing. Wrap it tightly in aluminum foil or place it in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.
Reheating
For reheating, I prefer using the oven to avoid drying out the meat. Preheat your oven to 300°F, place the slices in a baking dish, and cover with foil. Add a splash of beef broth to keep it moist. Heat until warmed through.
Using Leftovers
Sandwiches: Thin slices of roast beef make incredible sandwiches. Layer with horseradish sauce, arugula, and cheese on a crusty roll.
Stir-Fry: Dice the leftover meat and toss it with veggies and soy sauce for a quick stir-fry.
Beef Salad: Use chilled slices to top a hearty salad with mixed greens, nuts, and a tangy vinaigrette.
Soup or Stew: Add diced roast beef to a vegetable soup or hearty stew for an easy meal.
Tacos: Shred the roast beef, reheat with some taco seasoning, and serve in tortillas with your favorite toppings.
Cooking a top round roast tender requires patience and attention to detail, but the result is worth every effort. I love how this recipe brings out the natural flavors of the beef, complemented by the aromatic spices.
With the tips and ideas shared here, you’ll impress your family and guests with a roast that’s both tender and delicious. Don’t forget to savor those leftovers—they’re just as delightful as the main event!
