A top round roast is one of those inexpensive cuts of meat. It is lean and very flavorful, but it lacks fat and marbleizing throughout, essentially making it tougher and not as juicy as roasts made from more expensive cuts of beef. Try our Bread Pudding for dessert!
Garlic Herb Beef Top Round Roast
How to Cook a Top Round Roast Beef
The secret is called the pre-salt method. The night before you plan to cook the roast (24 hours), rub the entire roast with about 1 1/2 teaspoons of kosher salt. Wrap tightly in plastic wrap and refrigerate. I have forgotten to do this part the night before and do it early the morning of and let it sit it for a minimum of 4-6 hours before cooking, it still works. One hour before cooking remove the roast from the refrigerator to take the chill off. Just before cooking pat dry with paper towels. Mix herbs, salt, pepper, and garlic together in a small bowl. Rub the roast with 1 tablespoon of oil, evenly sprinkle with the garlic herb mixture. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the roast and sear on all sides until browned, 3-4 minutes per side. Place the roast on a rack on a rimmed baking sheet or roasting pan. Roast in a 250ºF preheated oven for 1 hour 20 minutes or until the internal temperature at the thickest part reads 115ºF. Turn the oven off, leaving the roast in (don’t open the door) and roast another 30-40 minutes or until it reaches 130ºF for medium-rare at the thickest part. (I usually pull it out at about 123ºF because it will continue to cook and we like it more on the rare side.) Roast until internal temperature reaches 140ºF for medium, pull out and let rest. It’s a long cooking time but this method produces a tender, juicy piece of meat. Please, I beg of you DO NOT cook past 140ºF! It will be too dry and not as tender. (on my knees here) You really might want to pull it out at 135ºF if you like it medium. As stated before, it will continue to cook while resting. Remove the roast from the oven, transfer to a carving board or platter, cover with aluminum foil and allow to rest for 15 minutes. Slice and serve! Check out our Smoked Chicken Wings!
