This beef top round roast is perfect for a special occasion or a weeknight family dinner because it is so tender yet easy to prepare! With a perfectly caramelized crust and juicy, succulent meat, this roast is the ultimate comfort food that will have everyone wanting seconds! Pair it with your favorite side dishes for a truly unforgettable meal!
Easy Roast Beef Recipe
If you love practically effortless and hands-off recipes, then this beef top round roast recipe is a must-try! You only need a handful of common spices and herbs to make a dry rub, and then the oven does the rest for you!
As you cut into this juicy roast, the tender meat practically melts in your mouth, releasing a burst of rich, meaty flavor! Trust me, once you taste how delicious it is, you'll never want to make a roast dinner any other way!
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🥘 Beef Top-Round Roast Ingredients
It doesn't take much to make an amazing beef dinner that your whole family will love! Plus, you might even have most of these ingredients in your pantry already!
- Salt - 1 tablespoon of salt.
- Pepper - 1 teaspoon of ground black pepper.
- Garlic Powder - ½ teaspoon of garlic powder.
- Ground Sage - ½ teaspoon of ground sage.
- Dried Thyme - ½ teaspoon of dried thyme (or use a dried thyme substitute).
- Paprika - ½ teaspoon of paprika (or use a paprika substitute).
- Onion Powder - ¼ teaspoon of onion powder (or use an onion powder substitute).
- Beef Top Round Roast - 4-pound beef top round roast.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make A Beef Top-Round Roast
This recipe will be incredibly easy if you have made a roast before! There are only 5 minutes of prep work before the oven takes over! First, take out a roasting pan, a roasting rack, and a digital meat thermometer.
A 4-pound boneless beef-top round roast will make around 4-6 servings! There's plenty for everyone to have seconds, or you can enjoy a tasty lunch the next day!
- Preheat. Preheat your oven to 350°F (175°C).
- Combine ingredients. In a mixing bowl, combine 1 tablespoon of salt, 1 teaspoon of pepper, ½ teaspoon of garlic powder, ½ teaspoon of ground sage, ½ teaspoon of dried thyme, ½ teaspoon of paprika, and ¼ teaspoon of onion powder to make a rub for the beef roast.
- Rub the beef roast. Rub the seasoning mixture evenly over the entire 4-pound beef top round roast. Then place it on top of a roasting rack in a shallow roasting pan.
- Cook. Place the roasting pan in your preheated oven and roast at 350°F (175°C) for 45 minutes to an hour. When the internal temperature of the roast reaches 120°F (49°C), increase the heat to 450°F (230°C) to reverse sear it for about 10-15 minutes.
- Rest. Remove the roast from the oven when the internal temperature hits 130°F (54°C) and cover it with a loosely tented piece of foil. Let it rest until the temperature of the meat turns 135°F (57°C) for medium rare.
- Cut & serve. Carve the roast into thin slices against the grain and serve immediately.
To complete your meal, you can serve your roast beef with a side of roasted vegetables, au gratin potatoes, and some onion rolls! End your meal with a delicious dessert like my sopapilla cheesecake bars or a classic root beer float! Enjoy!
💭 Angela's Tips & Recipe Notes
- Remove the roast from the fridge and let it come to room temperature for about 30 minutes before starting. This will help it cook more evenly. Pat dry with paper towels to remove any excess moisture.
- A meat thermometer is the best way to ensure the roast is cooked to your desired taste. Insert the thermometer into the thickest part of the roast, being careful not to touch bone or fat.
- Medium-Rare: 135°F (57°C).
- Medium: 145°F (63°C).
- Medium-Well: 150°F (66°C).
- Well-Done: 160°F (71°C).
- When carving the roast, be sure to cut against the grain for maximum tenderness! This means cutting perpendicular to the lines of the muscle fibers in the meat.
🥡 Storing & Reheating
Place any leftover roast in an airtight storage container in the fridge for up to 3-5 days.
Wrap your leftover roast in heavy-duty aluminum foil, then place it in a Ziploc freezer storage bag. Write the date on the plastic bag; it will last in the freezer for 2-3 months.
When you're ready to serve your leftovers, thaw the roast in the fridge overnight and follow the reheating instructions.
Reheating Beef Top Round Roast
Preheat your oven to 350°F (175°C). Place your leftover roast in a roasting pan with a roasting rack. Drizzle some beef broth or water over the top of the roast, then cover it with foil. Warm for 15 minutes or until it is heated through to your liking.
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❓ Recipe FAQs
A beef top round roast is a cut of beef from the upper leg of the cow! This area of the cow is used for movement, so it is extremely lean, tender, and typically less expensive than other roasts!
Yes! It's very easy to freeze your leftovers if you don't want to eat them within 3-5 days. Simply wrap your leftovers with aluminum foil and place them into a heavy-duty storage bag. If properly stored, the roast will last up to 3 months in the freezer.
Thaw it in the fridge overnight and follow the reheating instructions above.
The cooking time for this beef top round roast will depend on your desired level of doneness. However, as a general guideline, you can estimate a cooking time of 20-25 minutes per pound when you cook it at 350°F (175°C). Note that the internal temperature will rise by approximately 5 degrees during resting time.
😋 Best Roast Beef Recipes
- Mississippi Pot Roast - This flavorful roast only uses 5 simple ingredients and is made in the slow cooker!
- Roast Picanha - If you've never tried a roast picanha, it just might become a new family-favorite dinner to make on a chilly day!
- Standing Rib Roast - This holiday bone-in roast is unbelievably tender and flavorful!
- Beef Chuck Roast - This beef chuck roast is a delicious one-pot meal with tender meat, carrots, and potatoes!
- Yankee Pot Roast - If you never cooked a roast with red wine and beef broth, prepare for the most tender and juicy meat ever!
- Round Roast Pot Roast - This round roast recipe is so easy to make that you can even prepare it on a busy day!
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📖 Recipe Card
Beef Top Round Roast
Ingredients
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ground sage
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- 4 lb beef top round roast
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the salt, pepper, garlic powder, ground sage, dried thyme, paprika, and onion powder to make a rub for the beef roast.
- Rub the seasoning mixture evenly over the entire beef top round roast. Then place it on top of a roasting rack in a shallow roasting pan.
- Place the roasting pan in your preheated oven and roast at 350°F (175°C) for 45 minutes to an hour. When the internal temperature of the roast reaches 120°F (49°C), increase the heat to 450°F (230°C) to reverse sear it for about 10-15 minutes.
- Remove the roast from the oven when the internal temperature hits 130°F (54°C) and cover it with a loosely tented piece of foil. Let it rest until the temperature of the meat turns 135°F (57°C) for medium rare.
- Carve the roast into thin slices against the grain and serve immediately.
Notes
- Remove the roast from the fridge and let it come to room temperature for about 30 minutes before starting. This will help it cook more evenly. Pat dry with paper towels to remove any excess moisture.
- A meat thermometer is the best way to ensure that the roast is cooked to your desired doneness. Insert the thermometer into the thickest part of the roast, being careful not to touch bone or fat.
- Medium-Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-Well: 150°F (66°C)
- Well-Done: 160°F (71°C)
- When carving the roast, be sure to cut against the grain for maximum tenderness! This means cutting perpendicular to the lines of the muscle fibers in the meat.
- To store: Place any leftover roast in an airtight storage container in the fridge for up to 3-5 days.
- To freeze: Wrap your leftover roast in foil then place it in a heavy-duty Ziploc bag. Write the date on the plastic bag and it will last in the freezer for up to 2-3 months. When you are ready to serve, thaw the roast in the fridge overnight and follow the reheating instructions.
- To reheat: Preheat your oven to 350°F (175°C). Place your leftover roast in a roasting pan with a roasting rack. Drizzle some beef broth or water over the top of the roast then cover it with foil. Warm for 15 minutes or until it is heated through to your liking.
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