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!
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. 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.
Worried that you may ruin this giant cut of perfect red meat under the pressure for creating a top notch meal? Don’t. I have a little life saver that fit’s in your back pocket. Get help selecting the perfect cut and portion with the new Roast Perfect App from my buddies over at Certified Angus Beef.
The app even walks you through selecting the temperature which you want the finished product to be served at and the perfect method for getting the best results. It’s loaded with recipes and suggestions from the crew over at Certified Angus just hoping to get you to buy a roast instead of a turkey to serve your guests.
Now that you have the main dish all sorted out, check out these mashed chipotle cheddar potatoes and easy thyme infused biscuits to serve up along side. Be a regular Martha Stewart with your bad self.
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.
- 1/3 cup fresh parsley chopped fine
- 2 tbs minced fresh thyme
- 1 shallot minced
- 1 tbs Dijon mustard
- 2 tbs olive oil
- 4 tbs unsalted butter room temperature
- 1 4 to 5 lbs top round roast fat trimmed if needed
- 1 tbs salt
- 1 tbs pepper
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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 ad 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.
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Butterfly the roast. 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. Allow the beef to rest in the fridge at least 4 hours.
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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. Transfer to oven and allow to cook 1 1/2 to 2 hours, or until the meat temps at 125 degrees F.
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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.
Cook's Country Sampler Magazine
Going to try the Herb Rubbed Top Round Roast Beef?! I’d love to see what you created! Tag me on Instagram and let me know!
I’ve never had too much luck with top round. I think it’s time to try again.
I am going to try this next week! Am I right to assume to bake uncovered? Also the roast in my freezer is only a 2lb, I’m assuming it will still turn out good as long as I cut back the cooking time. Thanks for this recipe!
Hi Amanda, I am sorry for not seeing this sooner! I was traveling and just am now going through comments on the site. Please let me know how this turned out for you!
This was Delish!! Will make again. Thank you
Made this for Sunday dinner tonight – I used a different rub (I started prepping according to the certified angus recipe and then saw this after I had already covered the meat in it), but the low and slow cooking was spot on. I’ve never had such a tender roast, and my kids were shocked that this was roast beef – usually it’s so tough, but tonight’s meat was like butter. 275 til 135 is the only way I’ll ever cook rump/round roast from now on, and will definitely try the herb rub next time. Thank you so much for sharing this recipe – amazing!
Outstanding! Tender, medium rare, sliced thin…served with garlic mashed Yukon gold potatoes and gravy!
My husband raved about it!
And easy to prepare. I had a 2 1/2 pound roast and it took about an hour with the same technique.
I can’t wait for French dip sandwiches with the leftovers.
Thanks for the recipe.
Followed the parasmeters here for a top round, and had great success . Can’t wait for the sandwiches !
pics here:
https://www.facebook.com/A-Retirees-Recipe-Test-Kitchen-504859156294635/photos/?tab=album&album_id=1205107872936423
Came out great tender with a wonderful flavor thank you
So roast uncovered or covered?
I roasted uncovered, however keep an eye on it, you know your oven. Be sure to cover if you feel things are getting too crispy. Enjoy!
Thanks so much Kita looks like it’ll be a hit!
Outstanding flavor, but really tough. Could it be prepared the same way, but cooked in a crock pot?
Hey Christy, I am a huge fan of my slow cooker, however, I do not feel that this recipe would be the same if cooked in a slow cooker. I tend to find that crock-pots tend to make beef perfect for that fork fall apart texture, like a pot roast or shredded beef, but not perfect for a sliced meat. Check the slow cooker recipe archives on here as well as PasstheSushi.com for some great slow cooker beef recipes. Thanks!