Garlic Herb Beef Top Round Roast
Garlic Herb Beef Top Round Roast is the only way to prepare this normally tough cut of beef. This is the best method of turning an inexpensive piece of meat into a tender, juicy, medium rare delight!
A top round roast is one of those inexpensive cuts of meat.
It is lean and very flavorful, but it lacks fat and marbleizing throughout, essentially making it tougher and not as juicy as roasts made from more expensive cuts of beef.
Try our Bread Pudding for dessert!
Garlic Herb Beef Top Round Roast
How to Cook a Top Round Roast Beef
The secret is called the pre-salt method. The night before you plan to cook the roast (24 hours), rub the entire roast with about 1 1/2 teaspoons of kosher salt. Wrap tightly in plastic wrap and refrigerate.
I have forgotten to do this part the night before and do it early the morning of and let it sit it for a minimum of 4-6 hours before cooking, it still works.
One hour before cooking remove the roast from the refrigerator to take the chill off.
Just before cooking pat dry with paper towels.
Mix herbs, salt, pepper, and garlic together in a small bowl. Rub the roast with 1 tablespoon of oil, evenly sprinkle with the garlic herb mixture.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the roast and sear on all sides until browned, 3-4 minutes per side. Place the roast on a rack on a rimmed baking sheet or roasting pan.
Roast in a 250ºF preheated oven for 1 hour 20 minutes or until the internal temperature at the thickest part reads 115ºF. Turn the oven off, leaving the roast in (don’t open the door) and roast another 30-40 minutes or until it reaches 130ºF for medium-rare at the thickest part. (I usually pull it out at about 123ºF because it will continue to cook and we like it more on the rare side.) Roast until internal temperature reaches 140ºF for medium, pull out and let rest.
It’s a long cooking time but this method produces a tender, juicy piece of meat.
Please, I beg of you DO NOT cook past 140ºF! It will be too dry and not as tender. (on my knees here) You really might want to pull it out at 135ºF if you like it medium. As stated before, it will continue to cook while resting.
Remove the roast from the oven, transfer to a carving board or platter, cover with aluminum foil and allow to rest for 15 minutes.
Slice and serve!
Check out our Smoked Chicken Wings!
Top Round Roast Recipe
Garlic Herb Beef Top Round Roast Recipe
Ingredients
- 1 2.5-3 lb boneless top round roast
- 2 teaspoons kosher salt, divided
- 2 tablespoons olive oil, divided
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1 teaspoon crushed red pepper flakes more or less as desired
- 5 cloves of garlic finely minced
Instructions
- The night before you plan to cook the roast, rub 1 1/2 teaspoons of salt evenly over the meat. Wrap tightly with plastic wrap and refrigerate. Or at least do this step 6 hours ahead of cooking.
- At least one hour before roasting, remove the roast from the refrigerator to take the chill off.
- Preheat the oven to 250 degrees F.
- Pat the roast dry with paper towels to remove excess moisture from the meat.
- Rub the roast all over with 1 tablespoon of olive oil.
- In a small bowl mix the remaining 1/2 teaspoon of kosher salt, oregano, thyme, red pepper flakes, black pepper, and garlic.
- Evenly rub the garlic herb mixture on all sides the roast
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer. Add the roast and sear on all sides until browned (including the sides and the ends), about 2 to 3 minutes per side.
- Transfer the roast to a wire rack set inside a rimmed baking sheet lined with foil (easy clean up).
- Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare (I remove it at about 123 degrees F it will continue to cook while resting) or 140 degrees F for medium. Do not cook the roast past medium it will be too dry!
- Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve.
So great! I’ve made roast beef so many times with great success but I buy specific cuts. So when my husband came home with this one I thought we were done for. It came out great and very tender, low and slow was definitely the way to go!
For the 30-40 minutes in the oven with the heat turned off…. I’m concerned my gas oven will lose the necessary heat due to the vents (unlike an elec. oven). Should I make any adjustments to the procedures? Thank you.
I was looking for a recipe for a 2.5 lb top round roast, and came across this one. Have made it twice, following the directions exactly. (by the way, I did it in two different ovens) We like our roast “medium”, and this was PERFECT both times. Tender, juicy, flavorful, easy to prepare. What more can you ask for? Only top round recipe I will ever use.
This recipe is delicious!!! My husband loved it. Thank you!
can this be cooked well done?
Yes, you can. But I would highly recommend doing that with this particular cut of meat. It will be TOUGH!
I made this tonight with a top round roast. My only change was 1/2 tsp of the pepper flakes since I’m kind of a wimp with hot stuff. It came out perfect! I made a gravy from the drippings in the pan and it was just spicy enough with cutting the red pepper. Definitely a great recipe!
Turned out amazingly yummy. Made as directed i- a keeper recipe.
I made this today for New Years Day for me and my husband. I had my doubts about your cooking instructions but I followed it to a T. It was so good. Thank you. I’m giving this a 10. Any ideas on what to do with the leftover?
Thank you for this recipe! I made a very small roast, 1.7lbs. I followed your recipe, except for the oven method. 40min @ 325⁰ brought it to 125⁰, which was my goal, thanks also for the temperature advice.
Can I use this recipe for a sirloin tip roast?
Yes!
Does this roast leave any drippings for gravy? It looks delicious and am making it for Sunday dinner
No, typically there is not enough fat.
I made this recipe just as stated and it turned out perfect! My family raved about it…even the leftovers were juicy & oh so good! The only adjustment I’d make, is next time I probably will cut back on the red pepper flakes…was a bit spicy. Dont hesitate to give this a try – you wont be disappointed!
Hi! Just wondering where we put the black pepper? Didn’t see it in the recipe. Thanks!
Mix herbs, salt, pepper, and garlic together in a small bowl. Rub the roast with 1 tablespoon of oil, evenly sprinkle with the garlic herb mixture.
My roast is 4lb. 13oz. How should I adjust the cooking time? Also can the roast be salted in the refrigerator for longer than 24 hours?
I use a digital cooking probe thermometer. One that sits on the counter with the probe in the meat while cooking. This is very helpful to ensure the proper temp is met. For the initial cooking time, I would start watching the internal temp to be 115 degrees.
Oh my gosh! This was AMAZING! I had an almost 4lb roast so I cooked about 1 hour and 45 minutes. Followed the rest of directions to a T. It came out perfectly to medium.
Just made this tonight and can confirm that it is STELLAR! I even erred on the side of rare (120° final temp) and WOW! Really easy recipe, just a little bit of a time investment. Totally worth it. Leftovers sliced thinly makes heavenly roast beast sammys.
That’s great to hear! Thanks!
This turned out fabulously! My husband said it tasted like prime rib. I have a sirloin tip roast thawing right now. Would this method work for this type of roast?
After years of avoiding cooking a beef roast for fear of ruining it, I finally found the one perfect recipe in yours. I followed the recipe exactly as you said. It was delicious and perfect! No more fear! Thank you for sharing .
Same here, Judy! So glad you stopped by to tell you loved the recipe.
Today for Easter, I was brave enough to attempt this with much success. Thank you for the very clear recipe and explanation.
With top round roast, I usually take the easy way out and make some kind of barbacoa in the slow cooker, but today wanted to try something new. Thanks again!!
what temp do i remove it from the oven to achieve a bit more rare than medium, assuming letting it rest for 15 minutes.???
125 degrees is considered rare. Although, I’ve never done this before I would try pulling it out when it hits 115 degrees.
How would this work with a chuck roast? That cut is typically more tender, but not always! My chucks are only about 1.5” thick. Have you tried this with chuck roast? Any recommendations? Thanks!
Hi, Kay. I don’t recommend this method for a chuck roast. Try something like this method.
We had a big piece of top round roast leftover from making jerky. Being tired of jerky I found this recipe. I followed it exactly and it was one of the best roast I ever made!
Thanks for posting…
This was THE BEST roast I’ve ever made! My husband and son ate almost the entire roast, and it was a big roast! Followed your directions, and it came out perfect! Thank you so much for posting.
Just tried this and it was wonderful. Thank you!
I LOVE you!😍 I have bought top round and eye round steaks before and have tried cooking like regular steak and even braising thinking it would slow and tender…..,😝
I was given a 2.7lb top round roast and did EXACTLY as you said. 250F, had it set for 120 min. At 1.10 it was 135. Took it out and let it rest. OMG. Thank you, thank you.
LOL We love you too, Kim! This makes our hearts FULL!
This method works! Use any seasonings you like- but the advice to salt and plastic wrap the cut in advance, and turning the oven off for the remaining cooking (and a good digital thermometer) was AMAZING! Bravo!