Want a perfect holiday feast? This Herb Rubbed Top Round Roast Beef is the cheap cut with tons of flavor that will leave your guests totally impressed!
What is top round roast?
Ever wonder what the perfect cut for supper is when you are looking to feed a crowd but not break the bank? Wanting something that isn’t just another roasted turkey.
Top round roast is a cut from the round section, meaning the top hind quarter. Think glutes, a worked but an essential part of the body. However, without a slow cook in the oven, this cut can become tough.
But is top round roast tender?
Short answer, yes, when prepared correctly. Because top round is a muscle without much fat, there is minimal marbling to melt and create that perfect juice slice. So, you have to cook a top round roast properly to give the beef time to become fork tender.
How to cook a top round roast?
All cuts from the round section are perfect for roasting and braising. The slow long cook methods help infuse flavor into the top round roast while the beef becomes tender. Both braising and roasting allow the beef to cook at a gentle temperature to produce a tender bite. This recipe for an Herb Rubbed Top Round Roast recipe is a perfect example for roasting top round.
My pro tip? make sure to have a thermometer on hand to not overcook the beef. A beautiful medium-rare is what you are aiming for with roasts. Cook the top round roast between 135 and 140 degrees and allow a proper rest of at least 15 minutes before slicing to guarentee that tender, flavorful bite.
Because top round roasts are generally cut to several pounds, they are perfect for entertaining on a budget.
Grab an inexpensive top round roast and a bunch of fresh herbs and let’s get to making something that your dinner guests will rave about. (I am all about being savvy with my cash and getting the most bang for my buck when it comes to entertaining).
This Herb Rubbed Top Round Roast recipe is hard to mess up, quick to prep, and is perfect all dressed up to entertain or shaved thin for sandwiches later.
I find that with red meat, it really is simple. Not a lot of fuss or frills beforehand and you will serve the best slice of beef to eager and salivating guests. From start to finish, breeze through a big holiday meal like a boss, leaving plenty of time and energy for sipping wine and laughing the night away with friends.
Because at the end of the day, that’s what it’s all about.
Want some Beef Inspiration? Try my favorite recipes!
- Perfect Eye of Round Roast
- Stout Braised Short Ribs
- Perfect Pan Seared Rib Eye
- Steak and Potato Soup
If you’ve tried my Herb Rubbed Top Round Roast recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
- 1/3 cup fresh parsley chopped fine
- 2 tbsp minced fresh thyme
- 1 shallot minced
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 4 tbsp unsalted butter room temperature
- 1 4-5 lbs top round roast fat trimmed if needed
- 1 tbsp salt
- 1 tbsp pepper
- Mix the parsley, thyme, and shallot in a small bowl.
- Remove 2 tbs of the herb mix to another bowl and set aside.
- Add the mustard add 1 tbs of the oil to the remaining herb mix and stir to combine.
- With the previously reserved herbs, mash in the butter with a fork to mix everything well.
- Butterfly the roast by carefully cutting down the center of the roast, folding the cut end of the beef back, flattening, until you have cut almost entirely through. This allows for a better seasoning application throughout the beef.
- While spread flat, season liberally with salt and pepper on all sides.
- Using your fingers, spread the mustard mixture evenly over the interior of the meat.
- Fold the meat back up and tie with kitchen twine.
- Cover and allow the beef to rest in the fridge at least 4 hours.
- When ready to cook, preheat the oven to 275 degrees F.
- In a large oven-safe skillet, heat the remaining oil.
- Sear the beef on all sides, until just browned, about 5 minutes per side.
- Transfer to oven and allow to cook 1 1/2 to 2 hours, or until the meat temps at 125 degrees F.
- Carefully transfer the beef to a cutting board to rest.
- Spread a generous dollop of the herb butter over the roast and cover with foil.
- Allow to rest for 20 minutes before slicing and serving.