I am proud to be partnering with Certified Angus Beef and Meijer to bring you this amazing and delicious beef recipe.
This Top Round Roast Beef Recipe is so easy to throw together, and so juicy delicious. With only about 10 minutes hands on time it makes for an amazing meal that is fit for any holiday! We love serving this recipe alongside my Roasted Baby Potatoes and Roasted Honey Glazed Carrots.
I am SO excited to share today’s recipe with you! Recently, I had the great fortune of heading to Ohio with and Meijer to go to Certified Angus Beef’s headquarters, learn from them, and even better, cook with their chefs! I have never been super confident cooking with beef – probably because I grew up vegetarian, and beef just wasn’t something my mom made a lot of once we started eating meat. But it’s something I want to cook with more, because OMG, how tasty is well prepared beef?? Certified Angus Beef is a great resource for cooking beef, and I love that they have such a great partnership with my local Meijer store.
If you are unfamiliar with Certified Angus Beef, they are a non-profit organization whose mission is to uphold the standards of beef and help families who raise cattle earn a better livelihood. Angus refers to the type of cattle that produces the best meat. Just like Holsteins tend to produce the best milk and are used as dairy cows. There are 10 standards that angus cattle must meet in order to qualify to be labeled Certified Angus Beef. The most important of those is the marbling within the meat; the more marbling a piece of beef has, the higher the quality. A rancher won’t know if their cow has met those standards until after it heads to the butcher. The standards are so high, that only 30% of angus meet them. So, if there is one thing you take away from this post, I hope it is that when you shop for beef, you look for the Certified Angus Beef label so you know you are getting the best quality.
Another really important thing for Certified Angus Beef is teaching people how to cook beef well. I mean, if you are going to be eating the top quality beef, you want to make sure you cook it really well. My favorite part about being in Ohio was learning from the chefs at Certified Angus Beef. You should have seen the amazing spread they made for us. From what I learned there, I wanted to make you guys the best roast beef recipe.
HOW TO COOK A TOP ROAST ROUND IN THE OVEN
The first thing you need to do is head to your local Meijer and get a four pound cut of Certified Angus Beef Top Round Roast. My Meijer didn’t have what I was looking for in the meat case, but the butcher was able to cut me something fresh right away!
The key to this recipe is starting out the roast at a really high temperature (450 degrees) to brown the outside, and then turning the heat down after fifteen minutes and finishing the roast off that way. It makes for a roast that is crisp and delicious on the outside and moist and tender on the inside.
This recipe for a top round beef roast is just a slight variation on one of the amazing recipes that the chefs at Certified Angus Beef have come up with, because I just must tweak everything. But you will love all the great roast recipes that you find there.
THE BEST ROAST BEEF RECIPE
This really is the best roast beef recipe for a couple of simple reasons.
- The rub that you make is so simple and only takes a few minutes.
- It’s also very versatile. If you have a rub that you really love, you could use that instead on this great recipe.
- You cook the meat in a roasting pan with a raised grate, that allows the air to circulate around it and cook it really evenly.
- The high temperature beginning makes for such a nice outside.
- This recipe cooks the roast so perfectly that you end up with a very moist piece of top round roast.
Top Round Roast Beef Recipe
Ingredients
- 4 pound Certified Angus Beef Top Round Roast
- 4 teaspoons dried oregano
- 4 teaspoons dried thyme
- 2 teaspoons crushed dried rosemary
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon dry mustard
Instructions
- Preheat your oven to 450 degrees.
- Combine all of the spices in a small bowl. Either crush with a pestle (the back of an ice cream scoop works well too!) or grind with a food processor. Coat the meat with the mixture.
- Place the roast on a wire rack inside a shallow baking dish. Bake for 15 minutes at 450 degrees. Then reduce the oven to 325 degrees and bake for an hour or until an instant read thermometer reads 135 to 140 degrees.
- Remove from the oven and tent with tin foil for 15 minutes. Then slice in thin pieces and serve.
did you make this
Top Round Roast Beef Recipe
Great side dishes to serve with this roast beef
This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine.
JimmyB says
I cooked this a couple of nights ago. There was a real good sale on top round roasts so I bought one. I know this to be a tough cut of meat so was looking for Instant Pot or CrockPot recipes when I ran across this one. I decided to try this only because I have an electric meat slicer. I seasoned the meat right after lunch, wrapped it in plastic wrap and left it in the frige until time to cook. As instructed I put it on a V-shaped rack which gave plenty of clearance for air to circulate. I followed your instructions on the time and temp taking it out when it reached 130°. Let it sit for around 15 minutes and cut it in half and took one half to the meat slicer. I cut deli thin slices. It was delicious!! Even my picky eater bragged about it. As your recipe dictated it is essential to keep an eye on the thermometer after lowering the oven temp. Thank you for making such a tasty recipe available.
I’m so glad you enjoyed it, Jimmy!
Sandy says
Husband bought one of these when I visualized a flat cut roast…oh well, want to put it in a cooker with carrots, onions, and potatoes so read all of this info and have a question:
Can I brown the roast in a 450 degree oven for 15 minutes and then put it in a crock pot all day, adding potatoes and carrots for the last 4-5 hours?
( not a meat fan, even as I grew up on an Iowa farm…. If I eat beef, I want it to be as easy to chew as cake…so I prefer tenderloin steaks)
Hi Sandy! You certainly could, but I haven’t made this cut in the slow cooker before. So I can’t speak to how it will do in there. I will say this – I’m concerned it will cook too long. This cut is best when it is medium rare and sliced very very thin.
Dee says
I am a seasoned home cook but don’t cook alot of red meat; I followed this carefully the instuctions for Top Round Roast, used a digital thermometer and found the results very disappointing. Fortunately I cooked it rare and will shave it to use in other applications but will avoid Top Round in the futuer.
Dawn says
This recipe came out perfect. The meat was so juicy inside. It had great flavor. 10 stars!
I’m so glad that you liked it!
Celia says
I am using a Dutch oven, do I cover first 15 minutes or leave uncovered at 450
I would not recommend making this in a Dutch oven. You really need the air to circulate around the meat. Even a wire cooling rack set on top of a baking dish would be a better option. And no need to cover.
Judy J says
Ok, someone gifted me a full inside round, about 25#. I cut it into thirds, and trimmed it down. I now have non professional roasts??
Do you think I can try and cook one (3/4#) with this method with good results?? Torn and not sure what to do
I do think you could, but I would really encourage you to invest in a thermometer that can be left in the meat while it’s in the oven. This will ensure not just that this recipe turns out but any recipe you use with this cut of meat.
Teresa Mackey says
Loved the flavor, but was very dry. Not a lick of juice in the pan. What did I do wrong?
I’m so glad you liked the flavor! You didn’t do a thing wrong. This cut of meat just doesn’t yield pan drippings.
Giovanna says
I made this for dinner tonight it was absolutely delicious! I will be making this again. Thanks for sharing 😋
You are welcome! I’m so glad you liked it!
Brian says
My boyfriends husband almost choked to death it was so dry
Sounds like it was a bit overcooked. This is a very inconsistent cut of meat. In other words, sometimes it is cut thicker than other times. The solution to this issue is to use an instant read thermometer and take it out of the oven as it hits 135.
Jen Zampino says
This turned out amazing! I followed the directions to the T & the roast was tender and delicious. I made a Dijon cream sauce to go with it! Can’t wait to make it again!
I’m so glad you liked it, and that dressing sounds amazing!