Description
This classic roast beef recipe yields a tender, flavorful main course perfect for special occasions or Sunday dinners. The top round roast is seasoned with a fragrant herb mixture and cooked to perfection using a high-heat sear followed by a slow roast method.
Ingredients
Scale
- 1 (3 to 4 pound) top round roast (1.3-1.5kg)
- 2 teaspoons salt
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1 teaspoon ground black pepper
Instructions
- Season the roast: Season the roast all over with the salt. Let it sit at room temperature for 1 hour. (You can tie the roast before seasoning if desired. See Pro-Tips.)
- Prepare herb mixture: In a small bowl, combine the olive oil, garlic, rosemary, thyme, and ground black pepper. Set aside.
- Preheat oven: After the roast has sat at room temperature for 30 minutes, adjust the oven racks so that one is in the bottom one-third of the oven. Preheat the oven to 475°F.
- Prepare baking sheet: Place a small wire rack inside a 9×13-inch rimmed baking sheet. Spray the rack with nonstick cooking spray.
- Apply herb mixture: Spoon the herb mixture over the roast and rub it all over with your hands. Place the roast on the wire rack over the prepared pan.
- Roast: Roast for 15 minutes. Without opening the oven door, decrease the oven temperature to 250°F. Cook for 75 to 95 minutes, or until a thermometer inserted into the center of the roast reads 125°F (for medium).
- Rest and serve: Transfer the roast to another small rimmed baking sheet, or a cutting board that can catch the juices and tent it with foil. Let it rest for 20 minutes. Thinly slice and serve.
Notes
- Use butcher’s twine to tie the roast in 1-inch increments for an attractive, round shape and even cooking.
- Top the roast with thin slices of butter before roasting for added flavor and even browning.
- Use an instant-read thermometer to check internal temperature for desired doneness.
- An oven-safe meat probe can be used to monitor internal temperature without opening the oven door.
- Slice the cooked roast thinly against the grain for tender, juicy slices.
Nutrition
- Serving Size: 1 Serving
- Calories: 260kcal
- Sugar: 0g
- Sodium: 690mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 95mg
