Top Round Roast
This Top Round Roast is a delicious beef dinner that's lean and flavorful. This budget-friendly cut is easy to prepare in the oven or crockpot using a few simple tips.
Prep Time10 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Main Course
Cuisine: American
Keyword: beef top round roast, top round roast, top round roast beef
Servings: 8 servings
Calories: 311kcal
Author: TipBuzz
- 4 pounds top round roast
- 1 tablespoon oil high-temperature oil such as canola oil, refined olive oil
- 2 teaspoons kosher salt or sea salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon paprika optional
- 1 teaspoon garlic powder optional
Optional: Remove the beef from the fridge an hour ahead of time. This promotes even cooking for more tender meat.
Preheat oven to 450°F. Fit a shallow roasting pan with an ovenproof wire rack and set aside.
In a small bowl, mix the salt, pepper, paprika and garlic powder.
Pat dry the meat with paper towels. Rub it on all sides with oil. Then rub the seasoning mix all over.
Put the top round in the prepared pan and insert a wireless thermometer if you're using one.
Place the pan in the preheated oven and roast for 10 minutes. Then lower the heat to 325°F.
Roast for 50-60 minutes more or the meat reaches an internal temperature of 125°F or medium rare (see note). Optional: halfway through baste the meat by spooning the pan juices onto the meat.
Remove from the oven and tent with aluminum foil. Rest for 10-15 minutes to let the juices redistribute through the meat. (During this time, you can collect the pan drippings and make gravy.)
To serve, slice thinly against the grain and drizzle juices/gravy on top.
- Beef: Sirloin tip is a good substitute when you can’t find top round.
- Doneness: Medium rare is the recommended for top round, as cooking longer runs the risk of getting tough meat.
- Slow Cooker Method: Follow steps 1-4 above. Then place in the slow cooker on “Low” for 8-10 hours or until tender.
- Leftovers: Use leftover top round to make roast beef sandwiches or beef vegetable soup. Note: this cut can become tough when reheated.
Serving: 6oz | Calories: 311kcal | Carbohydrates: 1g | Protein: 53g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 138mg | Sodium: 727mg | Potassium: 856mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Calcium: 50mg | Iron: 5mg