Juiciest Top Round Roast

WANT TO SAVE THIS RECIPE?

When I want to impress without too much effort, this Juiciest Top Round Roast is my go-to dish. It’s hearty, flavorful, and makes the house smell absolutely incredible while it roasts. There’s something timeless and comforting about slicing into a perfectly cooked roast beef and seeing that gorgeous blush-pink center—it’s pure satisfaction on a plate. Whether it’s Sunday dinner, a holiday, or a special gathering, this roast always delivers.

I’ve made this recipe countless times, and each time I fine-tune the technique just a little more. It’s all about getting that sear just right, letting the roast rest properly, and using the perfect balance of herbs and seasoning. The result is a juicy, tender, and deeply savory roast that’s as impressive as it is simple. Trust me—this is the kind of meal people remember.

Why You’ll Love This Juiciest Top Round Roast

• It’s incredibly juicy and flavorful despite being a lean cut
• You only need a handful of pantry ingredients to make it
• It’s perfect for family dinners or holiday centerpieces
• Leftovers are versatile and just as delicious the next day
• You can cook it in the oven without special equipment

---

What Cut of Beef Works Best for This Roast?

Top round is a lean, budget-friendly cut that comes from the upper thigh of the cow. It’s not as tender as ribeye or tenderloin, but it has a rich, beefy flavor and can be incredibly juicy when cooked properly. For best results, choose a top round roast that’s between 2.5 to 4 pounds with a good, even shape for uniform cooking.

---

Options for Substitutions

• Beef Cuts: If you can’t find top round, bottom round or sirloin tip roast will work in a pinch. Just adjust the cooking time slightly.
• Herbs: Fresh rosemary and thyme give the best flavor, but dried can be used in a 1:3 ratio.
• Garlic: Fresh minced garlic is ideal, but garlic powder will do if needed.
• Oil: Olive oil gives a nice finish, but avocado or canola oil are fine alternatives.
• Red Wine: Want a richer sauce? Swap some of the broth with a splash of dry red wine during the pan sauce stage.

---

Ingredients for This Juiciest Top Round Roast

• Top Round Roast: The star of the show—lean, flavorful, and budget-friendly. Aim for a 3-pound roast for best results.
• Olive Oil: Helps sear the roast for a golden-brown crust and enhances the flavor of the herbs.
• Garlic (minced): Infuses the meat with bold, aromatic depth.
• Fresh Thyme and Rosemary: These herbs bring a bright, earthy aroma that complements the beef beautifully.
• Salt and Cracked Black Pepper: Essential for seasoning—don’t skimp!
• Beef Broth: Adds moisture and becomes the base for a delicious pan sauce.
• Onions and Carrots (optional): Perfect for roasting alongside the beef to soak up all the meaty goodness.

---

Step 1: Bring the Meat to Room Temperature

Take the roast out of the refrigerator at least 45 minutes before cooking. This ensures even cooking and prevents the meat from drying out. Pat it dry with paper towels to help the exterior crisp up during searing.

---

Step 2: Preheat and Prep

Preheat your oven to 475°F (245°C). In a small bowl, mix olive oil, minced garlic, salt, pepper, chopped rosemary, and thyme into a paste. Rub this mixture all over the roast, covering every inch.

---

Step 3: Sear the Roast

Place the roast fat-side up on a rack inside a roasting pan. Roast at 475°F for 15 minutes to develop a rich brown crust. This high-heat start locks in juices and flavor.

---

Step 4: Reduce Temperature and Continue Roasting

After 15 minutes, reduce the oven temperature to 325°F (165°C) without opening the oven door. Roast for about 60-75 minutes more, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer to ensure accuracy.

---

Step 5: Rest the Roast

Once out of the oven, tent the roast loosely with foil and let it rest for at least 20 minutes. This allows the juices to redistribute and results in a more tender, juicy slice.

---

Step 6: Make a Simple Pan Sauce (Optional but Recommended)

Place the roasting pan over medium heat on the stovetop. Add beef broth (and a splash of red wine, if using) and scrape up the browned bits with a wooden spoon. Simmer until slightly reduced, then strain and serve over the sliced roast.

---

Step 7: Slice and Serve

Slice the roast thinly against the grain for maximum tenderness. Drizzle with pan sauce and garnish with fresh herbs if desired.

---

How Long to Prepare the Juiciest Top Round Roast

Prep Time: The preparation takes about 15–20 minutes, including bringing the meat to room temperature, patting it dry, and applying the herb rub. You’ll want to let the roast sit out for at least 45 minutes before it hits the oven for even cooking.

Cooking Time: After the initial 15-minute sear at high heat, the roast will need around 60–75 minutes at a lower temperature. Resting time is another 20 minutes, so from start to finish (excluding the initial room temp wait), you’re looking at about 1 hour 45 minutes to 2 hours total.

---

Tips for Perfect Juiciest Top Round Roast

• Always use a meat thermometer to avoid overcooking. Medium-rare is ideal for top round.
• Let the roast rest fully before slicing; this keeps juices locked in.
• Slice against the grain for maximum tenderness.
• Use a roasting rack to lift the meat, allowing even air circulation and cooking.
• Don’t skip the pan sauce—it adds incredible depth and moisture to the roast.

---

Watch Out for These Mistakes While Cooking

• Skipping the rest time: This leads to dry meat and juices running out when you slice.
• Overcooking: Top round can get tough quickly past medium doneness.
• Cutting with the grain: Always slice against the grain to shorten muscle fibers.
• Not drying the roast: Moisture on the surface will steam the meat instead of searing.
• Using too much salt: Be generous, but avoid heavy-handed seasoning to preserve balance.

---

What to Serve With Juiciest Top Round Roast?

1. Garlic Mashed Potatoes

Creamy and buttery, they’re the perfect base to soak up all the roast’s flavorful juices.

2. Roasted Brussels Sprouts

Crisp and caramelized, they add a bit of bitterness that balances the richness of the beef.

3. Yorkshire Pudding

Classic British side that’s ideal for soaking up gravy or pan sauce.

4. Honey Glazed Carrots

Slightly sweet, tender carrots offer a great contrast to the savory roast.

5. Horseradish Cream Sauce

Tangy and spicy, this sauce pairs beautifully with the bold beef flavors.

---

Storage Instructions

Refrigeration: Store leftover slices in an airtight container with some of the juices to keep them moist. They’ll stay fresh for up to 4 days.

Freezing: You can freeze sliced top round roast for up to 2 months. Wrap tightly in foil and place in a freezer-safe bag. Thaw in the fridge overnight before reheating.

Reheating: Gently reheat in a covered skillet with a splash of broth, or in a 300°F oven wrapped in foil until just warmed through. Avoid microwaving, which can dry out the meat.

---

Estimated Nutrition (per 6 oz serving)

• Calories: 280
• Protein: 36g
• Fat: 14g
• Saturated Fat: 4g
• Carbohydrates: 1g
• Fiber: 0g
• Sugar: 0g
• Sodium: 180mg
• Cholesterol: 90mg

---

Frequently Asked Questions

How do I know when the roast is done?

Use a meat thermometer! For medium-rare, pull the roast at 130°F. It will rise a few degrees while resting.

Can I cook this in a slow cooker instead?

Top round is better oven-roasted for a crisp crust. Slow cookers are best for braising cuts like chuck roast.

What’s the best way to slice the roast?

Let it rest, then use a sharp knife to cut thin slices against the grain for tenderness.

Can I prepare this ahead of time?

Yes! You can season it the day before and refrigerate uncovered for a dry brine effect. Let it come to room temp before roasting.

What if I don’t have a roasting rack?

No problem. Layer thick-cut onions or carrots at the bottom of your pan to lift the roast.

---

Conclusion

This Juiciest Top Round Roast proves you don’t need a premium cut to create a stunning, flavorful main dish. With the right technique and a few simple ingredients, you can transform a humble roast into a show-stopping centerpiece. Whether it’s for a weekend family meal or a special holiday dinner, this recipe delivers every time—and it might just become your new tradition.

---

Print