beef roasts

Here’s a detailed Top Round Roast recipe—lean, flavorful, and perfect for roasting or slicing thin for sandwiches.

Ingredients 

• 3–4 lb top round roast

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp dried rosemary or thyme (or 1 tbsp fresh, chopped)

• 1 cup beef broth (optional, for pan gravy)

Instructions

1. Bring to room temperature:

   • Remove the roast from the fridge 30–60 minutes before cooking.

2. Preheat oven:

   • 325°F (160°C)

3. Season:

   • Mix olive oil, garlic, salt, pepper, and herbs.

   • Rub evenly over the roast.

4. Sear (optional but recommended):

   • Heat a skillet over medium-high heat.

   • Brown the roast 2–3 minutes per side for flavor and color.

5. Roast:

   • Place roast on a rack in a roasting pan.

   • Insert a meat thermometer into the thickest part.

   • Roast until internal temperature reaches:

     • Medium-rare: 130–135°F (54–57°C)

     • Medium: 140–145°F (60–63°C)

   • Approx. 20–25 minutes per pound for medium-rare.

6. Rest:

   • Remove from oven, cover with foil, and rest 15–20 minutes to redistribute juices.

7. Slice:

   • Slice thinly against the grain for maximum tenderness.

8. Optional Pan Gravy:

   • Deglaze roasting pan with beef broth over medium heat, scraping up browned bits.

   • Simmer 3–5 minutes, season to taste, and serve alongside the roast.

💡 Tips:

• Top round is lean, so avoid overcooking to prevent dryness.

• For extra flavor, marinate the roast 2–4 hours before cooking.