This juicy, tender top round roast beef makes an excellent centerpiece for holiday gatherings yet is simple enough for a weeknight dinner. A straightforward herb rub seasons the roast, which is seared at high heat to form a brown crust and then finished at a lower temperature for even, juicy doneness. Serve sliced thin with pan gravy for a family favorite.
This post is sponsored by the Ohio Beef Council; all opinions are my own. Thanks for supporting beef farmers!
A roast beef is a classic dish for celebrations and family dinners. This top round roast beef recipe is straightforward yet yields tender, juicy slices that taste far more involved than they are to prepare. With a few pantry staples and fresh herbs, you can produce a flavorful roast your family will ask for again.
Other beef recipes to try: CrockPot Short Rib Ragu, Ground Beef Stuffed Shells, Crock Pot Shredded Beef, and Crockpot Red Wine Short Ribs.
Why you’ll love this Roast Beef Recipe
This holiday-ready recipe is festive and delicious, yet incredibly simple. The searing and roasting are done entirely in the oven, so you don’t need to transfer between a skillet and pan. Sear at high heat for a flavorful crust, then lower the oven temperature to finish cooking to your preferred doneness.
This top round roast beef is:
- easy to prepare
- flavorful, juicy and tender
- budget friendly — top round is an affordable roasting cut
- a good source of protein and essential nutrients like iron, zinc and B vitamins
- freezer friendly for leftovers
I hope this roast becomes a favorite for your family’s holiday table and weeknight meals alike.
Ingredient Notes
See the recipe card below for exact ingredient amounts.
- Top round roast: A lean, budget-friendly roast with some marbling for flavor. Look for even thickness and a bright red color with thin white marbling. Alternatives include rump roast, top sirloin or eye of round.
- Fresh herbs: Rosemary and thyme provide bright, aromatic flavor. You can substitute or add oregano or other herbs. Dried herbs work in a pinch, but fresh is preferred.
Step-By-Step Instructions
Step 1: Remove the roast from the refrigerator about 15 minutes before cooking so it loses some chill for more even roasting. Meanwhile, combine olive oil, chopped herbs, garlic and sea salt in a small bowl.
Step 2: Whisk the herb mixture until emulsified.
Step 3: Preheat the oven to 450°F. Pat the roast dry and spread the herb rub over all sides, pressing it gently into the meat. If the roast is uneven, consider tying it with butcher’s twine for even cooking.
Step 4: Place the roasting pan in the oven and sear for 12–15 minutes. Reduce the temperature to 325°F and continue roasting for roughly 40–60 minutes more, or until the internal temperature reaches about 5–10°F below your desired final temperature (it will rise while resting). Target temperatures before resting: remove at 135°F for medium-rare (final 145°F), remove at 150°F for medium (final 160°F), and remove at 160°F for well done. Tent loosely with foil and rest for 15 minutes before slicing. Make the gravy during this resting period if desired.
Recipe Tips
Tie the roast with butcher’s twine if the piece is thicker on one end — this helps the roast cook more evenly.
Thinner roasts cook faster: If your roast is under 3 inches thick, monitor the temperature closely with an oven-safe or instant-read thermometer.
Slice against the grain: Use a sharp knife to cut very thin slices across the grain for the most tender results, after the meat has rested.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Keep slices in a shallow dish with a little gravy or beef broth to retain moisture. To freeze, wrap tightly and store for up to 3–4 months.
Money-Saving Beef Tips
Beef offers many cuts at different price points. Choose according to cooking method and budget:
- For roasting: Top Round, Chuck, or Sirloin Tip.
- For pan-searing or grilling: Flank, Skirt, or Sirloin.
- For soups and stews: Ground beef and stew meat are economical and flavorful.
Visit the Ohio Beef Council for beef nutrition facts, cooking tips and recipes, and to learn more about beef farming families. Use #OhioBeef to share your beef dishes.
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Top Round Roast Beef Recipe
Ingredients
For the Roast Beef
- 3-4 lb top round roast
- 3 Tbsp olive oil
- 1 tsp Worcestershire sauce
- 4-5 garlic cloves, minced
- 1 Tbsp finely chopped fresh thyme leaves
- 1 Tbsp finely chopped fresh rosemary
- ½ tsp ground mustard
- ½-1 tsp onion powder
- 1 tsp cracked pepper
- 1-1½ tsp sea salt
Optional Beef Gravy
- 3 Tbsp butter
- 3 Tbsp flour
- 2-3 cups beef broth
- 2 tsp Worcestershire sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- salt and pepper
Instructions
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Preheat oven to 450°F.
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Let the roast sit at room temperature for about 15 minutes. Meanwhile, whisk olive oil, chopped herbs, sea salt and minced garlic together.
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Pat the roast dry and place on a rack in a roasting pan. Rub the herb mixture all over the roast.
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Sear in the oven for 12–15 minutes, then lower oven temperature to 325°F.
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Roast for another 40–60 minutes, or until the internal temperature is about 5–10°F below your desired final temperature. Remove, tent with foil and rest 15 minutes before slicing.
Optional Beef Gravy
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Melt butter over medium heat in a saucepan. Whisk in flour one tablespoon at a time until smooth.
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Slowly whisk in beef broth, then add Worcestershire, onion powder and garlic powder.
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Bring to a boil and simmer until thickened. Add extra broth to thin if needed and season to taste. Serve over sliced roast.
Notes
Tie roasts that are uneven in thickness with butcher’s twine so they cook uniformly.
If your roast is under 3 inches thick, it will cook faster—check the temperature more frequently.
Slice thinly against the grain with a sharp knife after resting for the most tender results.
Nutrition
Nutrition information is an approximation.