Top Round Roast
by Sommer Collier — last updated on Dec 12, 2025 
This delicious top round roast is one of my favorite dishes to serve for cozy family dinners and fancy celebrations. I love that it’s lean and affordable, and when coated with my magical spice rub, it transforms into a tender, melt-in-your-mouth hunk of juicy meat.
Whenever I want to serve something that’s impressive and elegant, but requires minimal effort, I always make this roast recipe. Honestly, it might be the best roast beef recipe I’ve tried. The spice rub that I use makes the kitchen smell incredible, and because I roast on low and slow, the meat comes out juicy and delicious every time. This dish is definitely a showstopper — guests always think I’ve splurged on a fancy cut of meat, when really, this roast is one of the most affordable options.
Sommer’s Recipe Highlights
Impressive yet easy – Sometimes I almost feel guilty serving this stunning roast to guests because they swear I’ve spent hours cooking in the kitchen. In reality, all it takes to make this dish is a few simple, foolproof steps.
Simple ingredients – The secret to making a perfect roast every time is my magical blend of spices. Every slice tastes as incredible as the kitchen smells when the meat is roasting.
Amazing leftovers – I’m not always lucky enough to have leftovers, but in those rare instances where I do, I love to make roast beef sandwiches, wraps, and salads.
Key Ingredients and Tips
- Beef top round roast – The star of the show! I use a big and beautiful whole roast, which is also known as London broil roast. This cut of beef is budget-friendly, tender when properly cooked, and lean.
- Olive oil – I always use high-quality olive oil because it helps the spices stick to the beef, giving it that gorgeous crust. Make sure to coat the roast with olive oil before rubbing on the spices! Think of it as the glue that binds the flavors.
- Whole peppercorn – Freshly crushed black pepper packs so much flavor. I always reach for the fresh kind because it gives this recipe that rustic note that I love.
- Ground mustard – This pairs perfectly with the beef and gives it a subtle, tangy flavor and warmth. The whole recipe feels off without this spice!
- Dried thyme – I always use dried thyme rather than the fresh kind, because it adds pungent, earthy, and herby aromas that make this dish feel restaurant-worthy.
- Garlic powder – I use a dash of garlic powder to get that warm, savory flavor without overpowering the roast. A little goes a long way!
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the oven – The first step in making this gorgeous round roast is to crank up the heat in the oven to 450 degrees Fahrenheit. I line a baking sheet with some parchment paper, and I place the roast right on top. Then, I drizzle olive oil over the beef, and I massage it so that every inch gets coated.
Crush the peppercorns – Next, I grab a Ziploc bag and toss in the whole peppercorns. I use a meat mallet to crush these into smaller pieces, but you can also use a pan instead. This is probably the most therapeutic part of this recipe.
Blend the spices – In a small bowl, I whisk all the spices together — the ground peppercorn, ground mustard, dried thyme, salt, and garlic powder. Boom, that magical dry rub I’ve been talking about is ready to use!
Season the roast – I rub that spice mixture all over the roast. This is not the time to be shy with the seasoning!
Roast the bark – Once the oven is preheated, I roast the spiced beef for about 15 minutes at that high temperature. This creates that beautiful exterior crust (aka “bark”) that makes the dish seem so fancy.
Low and slow – Now that the crust is ready, I lower the temperature to 300 degrees Fahrenheit, and I place a meat thermometer into the beef while it roasts for the next hour. The goal is to reach an internal temperature of about 130 degrees Fahrenheit for a perfect medium-rare.
Rest the beef – Once the thermometer starts beeping, that’s my cue to remove the roast and let it rest for another 15 minutes. It’s important to let the beef rest for a bit so the juices can settle.
Slice and serve – It’s carving magic time! I always use a really sharp serrated knife to slice perfectly thin pieces of beef. It’s critical to slice against the grain.
Expert Tips
The top round should have an internal temperature between 130-135°F for medium-rare. However, the temperature will rise a few degrees even after you take it out of the oven, so I prefer to pull it at exactly 130 degrees. For medium, roast until it reaches 135-140°F.
Recipe Variations
- Garlic butter – Instead of rubbing olive oil all over the roast, you can use garlic butter to give the beef a savory and fragrant twist.
- Heat – Mix in cayenne pepper or crushed red pepper flakes to make the spice blend bold and fiery.
- Herbs – I also like to add extra herbs, like paprika and oregano, to the spice blend for extra flavor.
Serving Suggestions
This beef dish really makes the perfect centerpiece for any celebration or gathering. I also love to serve this as a classic Christmas roast beef dinner during the holidays with some of the following sides:
- Easy Homemade Caesar Salad
- Hasselback Potatoes
- Oven Roasted Potatoes and Carrots
- Mashed Potatoes
- Sauteed Mushrooms
- Beef Gravy Recipe
Frequently Asked Questions
Yes, top round is a thick cut of meat that is most tender after cooking for at least an hour. Roasting in the oven, low and slow, helps the fat melt and softens the muscle fibers.
There is no need to sear the beef on the stovetop in this easy top round roast recipe. The meat is coated in oil and briefly oven-roasted at a higher temperature. This process mimics a stovetop sear for the crust, but is much more convenient!
Storing
Leftover roast beef is delicious! Cool the top round completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. To keep the medium-rare color, reheat the roast in the oven at 300°F for 5-10 minutes.
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More Impressive Beef Dishes To Try
Top Round Roast
Video
Ingredients
- 4 – 4 ½ pounds beef top round roast whole London broil roast
- 3 tablespoons olive oil
- 3 tablespoons whole peppercorn crushed
- 4 teaspoons kosher salt or 1 TB sea salt
- 2 teaspoons ground mustard
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 450°F. Set out a large rimmed baking sheet. Place the top round roast on the baking sheet. Drizzle oil over the top and rub the roast completely on all sides to coat.
- Place the peppercorns in a zip bag. Use a meat mallet to gently hammer them to crush into coarse pieces.
- In a small bowl, combine the crushed peppercorns, kosher salt, ground mustard, dried thyme, and garlic powder. Mix well.
- Sprinkle the seasoning mix over the top round roast, turning to coat on all sides.
- Once the oven is hot, roast the top round for 15 minutes to create a bark. Then lower the oven temperature to 300°F.
- Insert a meat thermometer into the thickest part of the roast. Place the roast back in the oven for approximately 50 to 60 minutes, until it reaches 130°F. *The top round should be between 130-135°F for medium-rare. But the temperature will rise a few degrees even after you take it out of the oven, so we like to pull it at exactly 130. For medium, roast until it reaches 135-140°F.
- Allow the top round roast to rest on the baking sheet for 10 to 15 minutes. Then use a serrated knife to slice the roast very thin, against the grain. The thinner or the pieces, the less tough the roast will seem.
Delicious roast. Much more budget friendly than our fav standing rib roast but every bit as delicious!
This was excellent!! I used a coarse grain Dijon mustard and the last 15 minutes I drizzled some melted butter over the top. I can’t wait to make it again for dinner tonight!!!
This is sooooooo good! My family was addicted to this top round roast! Keeping this recipe!
You give the best tips!! This came out absolutely perfect, I was so nervouse because I never made it before. Thank you!
Mmmmm!!! This is one of our favorite Sunday meals!! We love it with some potatoes! It’s so tender & juicy & so yummy!! It’s my kids’ favorite!