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.
Jean says
Do you vent with foil and if so you vent to keep all moisture in?
So you just losely put the foil over the top to keep it warm. If you cut it right away you all the juices will run out. So that’s why you are waiting, and then you are tenting it just to keep it warm during that time.
Carolyn says
Hi,
If I’m making it at home and then bringing it to a friends house- should I undercook it and cover it? Looking to have it not get over cooked in the transport. Any recommendations would be helpful.
Thanks-
It depends on how long of a drive you have. I would suggest either cooking it completely at your house and then covering it and heading over (if you have a short drive). My concern with under cooking it and then finishing off there is that the meat will cool, too when you put it in the oven there your temperature to doneness won’t be accurate. If that makes sense.
Ashencrumbs says
I just made this today. One thing to say. I hope you like the flavor of thyme. Because that is all you are going to taste.
Oh, I tend to disagree, but to each their own. You might like this one better:
Cj says
I don’t care for the flavor of thyme very much either. So I always replace thyme in a recipe with Italian seasoning. Then you don’t get so much thyme flavor. I’m trying this recipe tonite. It’s already to go. Just heating the oven now.
Perry p Grassel says
Cooking it right now 5/29/19 @2:50pm cant wait to try it
I hope you love it!
Phil says
I’m cooking this now according to the instructions it been in 1 hour and 35 minutes and it at 105 degrees. I have 2 meat thermometers in and they day the same thing ?????
Hi Phil! Is it possible that you didn’t use a rack to cook it on? If the air does not circulate around the meat it really won’t cook well.
Carrie says
Delicious! I followed this to a T and it turned out great! I love the rub-I made sure to grind spices together with a pestle before rubbing on the roast. I did have to improvise cause I didn’t have a roasting pan with a rack. I put a wire cookie sheet on a 9×13 Corning Ware dish and it worked. Actually cooked 20 min faster and was perfectly medium rare with use of digital thermometer. The only thing I did different-I salted the roast and let it sit overnight before cooking because I was going to do a different recipe….no pan drippings to make gravy so had to go with a packet (sigh) but the rub was so flavorful and the meat so perfectly cooked it didn’t matter. Next time I might consider searing the roast to get drippings before roasting but I don’t want to mess with what works! Served with cauliflower/potato mash and roasted Brussels sprouts. YUMMY!!!!
Carrie, I LOVE your improvisation! That was so smart! The air circulation around the meat is really key to this recipe. I’m glad that you were so happy with the end result.
Misty says
I’m planning on making this tomorrow, Sunday Dinner. I would like to add some wine in the bottom of the pan, have you ever tried it that way?
Sorry I’m so late getting to this Misty, my family was on vacation. I haven’t tried it that way, but if you do, let me know how it turns out!
Johns my name says
I’m about a foodie or any kind of connoisseur with culinary and the only association I have with angus is the name branding with hamburgers but I get the general concept that it’s a good cut of the cow and the price certainly reflects that in the burgers and the rump I bought from the meat market. It was a general size of about 2-3 lbs. I cut it in an inch slices and pan fry it like. A steak but this recipe looks like it’s more appropriate for this cut of meat.
I will try it as a roast and the rub prescribed in the article. The run gives it a fur like coat lol I hope the flavour isn’t over powering.
Mike says
Overshot the cooking time by double!!!!!
Sheesh my beef was puffed like a football and cup like rope. Followed the temperatures exactly.
Meaning it took double the time to cook? Or your beef cooked way too long? If it is the first, make sure you are using a pan with a rack so that air can circulate. That will decrease the cooking time. If it is the second, it is a great idea to check on the meat and the temperatures before you get to the end of the cooking time. A wonderful point that I will be sure to add to the recipe.
Jennifer Wagner says
This is an easy to follow recipe and my absolute FAVORITE! Comes out perfectly every time. Putting on a rack makes all the difference. I have been doing that for years for crispy chicken thighs and great results for this roast. I’m a rare beef girl so I just keep checking the thickest part to know when it’s ready.
THANK YOU for this!
So happy you like it Jennifer!
Elizabeth says
A question. For 3 pounds meat and being well . done how long I should put it in the oven.
If you cook it on a rack so air can circulate around it, it will take between 1 hour and 15 minutes and 1 hour and 30 minutes. Well done is 160 degrees. I would start checking your meat at the thickest point with an instant read thermometer right around the hour mark to get a better sense, particularly since oven temperatures vary.
Sandy says
There are vegetables pictured with your roast that appear to be cooked with the roast. When do you put them in?
It is these two recipes! Roasted Honey Glazed Carrots and Roasted Baby Potatoes.