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.
Laura says
Hi I have a question. You cook this fat side down on rack, correct?
In my experience, top rounds don’t have a fat side. But with this recipe, it doesn’t really matter. With the air circulating around it, you should be good either way.
Gail Hinckley says
What if I don’t have a wire rack to cook my roast on
Do you have a cooling rack for cookies? You could try that instead. I’ve had other people put it right on the rack in the oven and then put a tray to catch the juices underneath. I would not suggest making this with the meat right in the pan. The air won’t circulate and I’m worried you won’t enjoy the results.
Julie says
Can I use a cookie sheet with a wire rack?
I haven’t tried that, but I know others have. I do think you run the risk of air not circulating around the roast quite as much as it would in a roasting pan with a rack.
KT says
So disappointed, followed directions exactly. After reading some reviews decided to check after 30 minutes, meat was already at 150 so very well done- we prefer medium rare.
I’m so sorry to hear that! Because Top Round can be cut at varying degrees of thickness, I really recommend using a thermometer that can be left in. This is the one I recommend: https://amzn.to/3tdsBpF
ken says
followed instructions to a T, no browning after 40 minutes, 15 minutes at 450° and 350° since. internal temp is at 106°. leaving browning to a 450° oven doesn’t cut it. i recommend traditional way of browning in an iron skillet. unlike this process you will get a great bark using skillet method
I’m so glad you didn’t enjoy this recipe. I’m going to have to agree to disagree with you on this.
Heidi says
When I saw this recipe, I had first thought it was a little too good to be true, because it was so easy. I looked at the earlier comments and took mine out earlier. It was absolutely delicious! I did make it a day ahead, but don’t recommend that (Lisa did say she didn’t recommend that) because when I reheated it the next day it cooked it some more and it was tough, so definitely best to eat cooked the day of like she mentioned
I’m glad you enjoyed it!
Aimee says
Excellent!
I’m so glad you enjoyed it!
Mary says
What about adding potatoes and other vegetables? I like to add these to a roast because of the flavors each give each other. Do I add them separately or on the rack also.
Thank You!
It just depends on how big your roast is. If you have a thick roast that will take a solid hour of cooking time after you lower the oven temperature, you can toss veggies in oil and then toss them right in the pan beneath the rack. Just make sure they aren’t crowding the meat at all so that air can still circulate.
Rick says
I tried your recipe, and the roast came out perfect. I put the thermometer in and took the roast out when it reached 135 degrees. Came out medium rare and very tasty. Thanks for the recipe!
I’m so glad you liked it!
Tessa says
This was absolutely delicious! I did not have dried mustard so spread a thin layer of Dijon mustard on the roast and then patted the rub all over. The directions were perfect. It was yummy served with mashed potatoes and broccoli. It also made the most delicious sandwiches served cold. Thank you!
I’m so glad you enjoyed it!