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. Our fail proof cooking method leaves you with a flavorful and tender roast that you prepared in five minutes.
This recipe has become a huge family favorite in the two plus years since it was first published. My kids love how delicious it is and my husband and I love how easy it is to make, which makes it a true winner.
This easy top round roast beef recipe comes together in just five minutes with only five ingredients and that is counting salt and pepper! You will be shocked by how little it takes to make this oven roast beef absolutely delicious.
Absolutely delicious! So easy. This recipe is a keeper. Thank you!
How to Cook Roast Beef
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.
I bought my roasting pan (which you can see in the video) for $20 at a local department store and it is a great investment. You can also find one here.
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.
Using an Instant Read Thermometer
I can’t recommend investing in an instant read thermometer enough. While I can give you a general idea of how long this will need to cook, because the thickness of a top round roast varies greatly, the time it takes to hit 135 will also vary greatly.
I love this instant read thermometer. You can poke the roast as many times as you need until the middle reaches 135. This instant read thermometer has been recommended to me by readers as one that you can leave in the roast inside the oven.
What Temperature is Beef Done?
I recommend pulling this recipe out of the oven at 135 for the medium rare you see here. If you would like the beef more rare, pull it out at 125. Pull it out at 145 for medium, and 155 for medium well. I don’t recommend cooking it past 155.
What is Top Round Roast
Top Round Roasts come from the back end of the cow and are an extremely lean cut of beef. It is sometimes labeled London Broil, which is a bit of a misnomer as that refers to the type of cooking, not the cut of meat.
The leanness of this cut of meat is the reason that it needs to be cooked low and slow as we are doing here. Additionally, you want to cut the meat into very thin slices to enjoy it more, even thinner than you see here.
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.
- Use it to make my Philly Cheesesteak Baked Tacos or my Philly Cheesesteak Cassserole.
What to Serve with Top Round Roast Beef
There are so many great sides that would go with this roast beef!
- Baked Potato Wedges
- Oven Roasted Asparagus
- Crispy Brussels Sprouts
- Brown Sugar Roasted Sweet Potatoes
- Broccoli and Rice Casserole
If you make this easy top round roast beef recipe or any of my other recipes, please leave me a comment and let me know what you think!
Easy Top Round Roast Beef Recipe
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
- Preheat your oven to 450 degrees. Fit a rack in a roasting pan and set aside.
- 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.
- 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.
- 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.
Anna says
Can you use other cuts of beef for this method like sirloin tip roast or rump roast?
I haven’t tried with those types. The cooking method might not work because different types of meat have different levels of tenderness. I would look at this website for a better indication.
Bed Stormcrowe says
Anna and Lisa,
Yes this method works great for rump roasts! This is the way my Mamaw taught me to do them. Leave fat on one side, add seasonings, put a salt layer on the fat (you can knock it off after it’s done) and cool the same way as this recipe.
Stephanie says
I use this method and then slice it with a meat slicer for sandwiches. Deeelicious!!
Yes! I agree, the leftovers make a great sandwich!
Bev Connon says
Very excited about trying this recipe! I have tried many of yours and love them! I have just one question with this recipe. When you lower the temperature, do you keep the meat uncovered? Thanks for all your wonderful recipes!!
Oh Bev, thanks so much for this sweet comment! Yes, when you lower the temperature it still stays uncovered.
Joy Parus says
Excellent flavor.
I assumed the checking of the meat temp at 45 minutes meant after the 45 minutes at 325 degr. I would start checking after 30 minutes at 325 degr.
Will definitely make this again.
Aimee says
Just made this tonight and I felt compelled to come leave a comment. This is absolutely DELICIOUS. The flavor of the rub!! Mmmmm!!! I made a garlic portabello mushroom gravy to go with it, and my boyfriend said the meat itself was so good, it didn’t even need it.
That being said, I have suggestions for anyone who decides to use a flatter top round roast vs the fatter ones. I did 450 for 15, then 325 for 45 and it still cooked too long for a 2.5 roast. I would recommend doing 450 for 15, then 325 for 30-40 tops for rare. Otherwise, 45 for medium rare.
And yes, it was elevated in the pan and I did the tent and everything. I just prefer the cheaper cuts so my roast wasn’t as thick. But man, what a DELICIOUS recipe. I’m going to adjust my times to better suit my roast next time, but thank you so much, regardless. Happy full family here!!!
Thank you so much for your comment and suggestions Aimee!
Yvonne says
Just made this. I had the meat sit at room temperature for about 30 m. Than spice it up with some fresh garlic for another 30 min before in oven
Added sweet potatoes fries and fresh spring beans with onions
I had my vegetables in a bowl with olive oil and some parm cheese
Omg. So yummy
Did 425/15 min
325/40 min
Left it covered on top of stove for 20 before slicing
Really glad you liked it!
Sue says
For the leftovers, cut in stew size chunks and put in a dutch oven style frypan. Add baby carrots, peas, potatoes, onions, and your left over beef gravy. Depending on hiw.much gravy you have left over you may need to make a roux gravy using beef stock and flour. Let simmer until carrots and potatoes are tender. Takes only about 20-30 min for a yummy quick stew!
SSar says
This worked really well! Thank you! My tweaks: I added a bit of Worcestershire sauce to the beef coating, and I put tinfoil down on the bottom of the pan, and then when the beef was halfway through cooking I put a handful of torn kale under the beef to cook in the drippings.
Very flavourful and tender, and my household is very satisfied!
I wasn’t sure if the parsley was for rubbing the beef or for garnishing it after it had cooked. I went with the former.
I’m so happy you liked it!
Sharon says
Cooked it as recommended . Came oot rare and a little
Tough but good.
I made a delicious crust with yellow Mustard and garlic”
It made a hit.
Same thing with a tenderloin roast. Works perfectly.
MacKenzie says
How do I make this less tough? I could barely chew it. Flavor was absolutely fantastic, I rubbed it with espresso, ancho Chile, garlic, and salt, but I used this exact cooking method and it was the last thing left on everyone’s plate…. I usually slow cook this cut of beef for a few hours in a bit of red wine but I wanted to try a quicker method. I really want to love it, but all around too tough, even at a perfect med rare
Hi MacKenzie! First, I’m so sorry this recipe didn’t work for you. There is nothing quite so frustrating as being hungry and not satisfied with a recipe. I have a few theories as to why this recipe didn’t work for you. First, you may have been given the wrong cut of meat. You need to go with top round, it does very well being roasted. Second, this needs to be sliced thin to be enjoyed and against the grain. Finally, I’m sure you did this, but if it wasn’t cooked on a rack, that throws a whole other curve ball into the mix.
Again, I’m so sorry this recipe didn’t work for you. This is a regular in my family’s rotation of meals, so it’s a recipe I feel great about.
Lauren T. says
How much longer would you suggest cooking this to get more of a Medium/medium-well cook? Would this dry it out too much?
Hi Lauren! It is really hard to give a concrete solid cook time on this because it will vary so much based on the the thickness of the meat. I highly recommend investing in an instant read thermometer that is oven proof. You can find a good one for about $25 and it will save you all the guess work. You would be looking for between 140 and 145 degrees for medium well.