Top Round Roast Recipe

Cooked beef round roast on a metal baking pan. The front half of the roast has been thinly sliced and the meat is surrounded by roasted baby potatoes.

5 stars (4 reviews)

This easy top round roast recipe is ideal for family dinners and gatherings. We coat the beef with simple spices before cooking low and slow to tender, melt-in-your-mouth perfection!

Prep Time8

Cook Time1 10

Total Time1 18

Course: Main, Main Course

Cuisine: American

Servings: - 12 servings

Calories: 337kcal

Author: Sommer Collier

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

US Customary - Metric

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.

Video

Notes

Roast beef leftovers are delicious! Cool the top round completely before transferring to an airtight container. Store in the fridge for up to 3 days.

Nutrition