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.
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 alongside. 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.
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.
Ingredients
- 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
Instructions
- 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.
Notes
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!
Made this for dinner tonight & YUM! It was fabulous! The meat was tender & delicious. We did use fresh rosemary instead of thyme. I discovered too late that the thyme was killed by frost. So snipped some rosemary & delish.
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!