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.
Barbara says
Since the key to this seems to be air circulating all around it, would it be possible to cook it in an air fryer? B If so, how long would you cook it?
I like how you think Barbara. That said, I would have to play around with it before I could tell you the best way to do it. But! I definitely know I would use a meat thermometer with an external display to catch it at the right temperature when I would pull it out.
Susan Dubose says
Great recipe. I did wind up marinating it longer about 24 hours). It was really flavorful. The family enjoyed it. Will make again.
erica.missamerica says
This recipe was so delicious … Even my teens and their friends loved it, and we all know how picky they can be. Usually we have left overs from a roast this size, not with this recipe, it was all gone before everyone went to bed – people were even coming back downstairs into the kitchen to slice off little chunks.
Thank you so much for coming back and leaving this review, Erica! I’m so glad to hear that you guys liked it!
David Wilis says
I am cooking a 20 lbs roast what changes to cooking time would you suggest for medium rare
Hey David! That is a BIG difference from the 3 pound roast I usually cook. It has less to do with the pounds and more to do with the thickness. The cooking time given in this recipe is for a piece of meat that is approximately 3 inches thick. So take that for what it’s worth. I would really have to try it myself with a 20 pound piece of meat before I could give better details.
Sharon Brown says
I have a 1.75 roast. How long do suggest I cook it.
It depends on the thickness as much as it does the weight. In my experience it will be about 25 to 35 minutes after you turn down the oven for a thinner roast. That being said, I really suggest you invest in an instant read thermometer. It is what will make this recipe turn out perfect for you, being able to pull it out at the exact right temperature.
Lori says
It’s great Lisa. Thanks for a terrific recipe!
Krystal says
This was great! I could only find a 2.6lb roast, but it was the perfect size for us. It was done in about 1hr 10min if that helps anyone using a smaller roast! I also didn’t have a rack, so I used the rolled up foil trick :). Thanks so much, we’ll be making this again!
So glad to hear that you liked it, Krystal!
Ellen J. Proctor says
How long would you cook it if you wanted it nearer well done? My husband won’t eat rare.
It really depends on the size and thickness of the cut. I would suggest an extra 10 to 15 minutes. But your best bet is to get an instant read thermometer and take it out of the oven at 145.
Chuck says
I marinated the roast for a few hours first. Once in the oven should I pour some of the marinade on the bottom on the baking pan or let it go in dry?
Hi Chuck. I’ve never tried this recipe with a marinade, so I can’t really speak to that. I don’t think there is any need to pour the marinade over or put some in the bottom of the pan. Let me know how it turns out!
Michele Hixon says
Looks so yummy. Can I use top blade roast?
I think it should work, but just make sure to use a rack in the pan.
Lisa says
I want to try this recipe but im wondering do the potatoe and carrots get cooked in the juices or do you add any liquid or oil in the dish?
Hi Lisa, those actually are just two side dishes that are made separately. They are linked in the post.
PETER ROMANO says
I followed your recipe and ended up with well done cardboard.
Without hearing a little more from you, it’s hard to know what went wrong. I can say though that it sounds likely the meat was overcooked. Thickness of the cut as well as varying oven temperatures play a roll in this and my biggest suggestion is to rely on an instant read thermometer to end up with your preferred doneness. Ou family really loves this recipe and we come back to it over and over for Sunday night dinners.