Top Round Roast Juicy And Tender

Love juicy roast beef recipes? Try my bottom round roast, sirloin tip roast, eye of round roast, or ribeye roast next. Roast beef is a family favorite in my household, but it’s too expensive to enjoy regularly. Enter my top round roast beef. It’s a much more affordable cut of the beef but also equally as elegant and incredibly easy to make. I herb-crust the beef, transforming it from a humble cut of meat into a masterpiece. My secret to juicy meat is to sear the crust before roasting—it’s golden on the outside and fall-apart tender on the inside—Yum!

Why I love this recipe

Quick and easy. Besides a quick 5-minute prep, the oven takes care of the rest. I like to use this time to make some simple side dishes to pair with it. Incredible texture and flavor. The texture of the meat is extra juicy in the middle with that gorgeous tender crust. I sometimes make a simple gravy to pair with it, but honestly, it’s delicious enough as it is. The best leftovers. Now, if you are a leftover fiend like me, you know that any leftover roast meat makes the BEST roast beef sandwiches. I’m pretty sure this is why my family begs me to make this so often.

Ingredients needed

Top round roast. Buy a roast that has some fat marbled throughout and a relatively uniform thickness to ensure that it cooks evenly. My butcher often leaves the fat cap intact, which is unnecessary for this recipe, so slice it off using a sharp knife. Don’t throw it away, though—use it to pan-fry some vegetables or roast some potatoes with it! Dried herbs. I like to coat the beef in a generous layer of dried oregano, thyme, and rosemary. This may sound basic, but it allows the natural flavor of the beef to shine. Dry mustard. This helps tenderize the beef and gives it a tangy bite. Salt and pepper. Use kosher salt or sea salt and coarsely ground black pepper to enhance the taste and texture of the crust.

How to cook a top round roast

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. A top round roast is a lean cut of beef from the upper rear leg, known for being less tender than more marbled cuts. However, my slow roasted method yields juicy and tender results every single time. “Thank you for sharing!! I’ve tried to cook roasts off and on for years. I tailored your recipe to my family’s tastes!! The roast is delicious!!” – Lindsey Step 3- Roast. Reduce the heat to 350F and roast for 50 minutes, or until desired doneness. Remove the beef from the oven and tent it loosely with foil. Let rest before slicing and serving.

Arman’s recipe tips

Bring to room temperature. Remember to take the meat out of the fridge 30 minutes before cooking. This gives it a chance to come down to room temperature, helping it cook evenly. Cook it fat side up. Roast the beef with the thin, fat cap facing up. This helps the fat render and distribute throughout the rest of the meat, giving you extra tender and juicy beef. Cook to medium-rare. I know not everyone is a fan of rare or medium-rare meat, but this is the kind of roast that is designed to be enjoyed a little more pink in the middle. To ensure the meat is fully cooked, always use a meat thermometer to check. This beef is best enjoyed once it has an internal temperature of 135F-140F. Rest before slicing. When it’s done cooking, take the beef out of the oven and loosely place a large piece of foil over top. Let it rest for at least 15 minutes so the juices can redistribute throughout the meat. I know it’s a little more time-consuming but it really helps yield a more juicy and flavorful roast. Slice against the grain. The best way to slice roast beef is against the grain and into thin, even slices. This also is perfect for those sandwiches the next day, ha!

Storage instructions

To store: Let the leftovers cool to room temperature and place them in an airtight container. The beef will stay fresh in the refrigerator for 2 to 3 days. While I prefer the oven roasted method for the top round roast, I’ve also tested this cut of meat as a pot roast and in the slow cooker. Here is how:

Pot roast method: Keep the seasoned beef as it is, then submerge it in a Dutch oven (my preferred pot) or stockpot (the next best option) with 4-5 inches worth of beef broth. Cook on low heat for 4-5 hours. Slow cooker method: This is a little more time-consuming but well worth it! Sear the seasoned beef in a skillet on all sides then add it to a slow cooker. Add enough beef broth to cover half the beef and cook on low for 8-10 hours.

Please note that two methods will yield meat that falls off the bone versus tender sliced.

Use a seasoning blend. A great way to save time is to swap the seasonings in the recipe for a store-bought Italian, Cajun, or Montreal steak seasoning blend. Use different herbs and spices. Swap the seasonings in the herb coating with your favorites! Dried parsley, dried sage, marjoram, garlic powder, onion flakes, smoked paprika, and red pepper flakes would all be delicious. While fresh herbs may sound better, they don’t work as a coating for meat because they burn quickly.

To freeze: Wrap the beef in aluminum foil or place it in a freezer-safe container. Freeze for 2 to 3 months. Let the leftovers thaw in the fridge before reheating.