This top round roast is not only easy to prepare, but also impressive enough to serve at a holiday meal. Perfect for Christmas dinner!
A top round roast is an inexpensive cut of meat that can make a big statement. It is a perfect main dish for any special occasion or Sunday dinner. This is an easy recipe that turns out a flavorful roast every time. I’ve used it to impress guests as a Christmas roast as well as enjoy with friends as a cozy weekend meal.
Because top round roast is a lean cut of meat, in my mind the only way to prepare it is with a slow cooking method which results in a tender roast. The most important step is starting the roast at a high temperature in order to brown the outside (I recommend 450 degrees). Then turning the heat down after fifteen minutes to 325ºF.
I promise, if you follow this step you won’t be disappointed. The roast will be both crispy and fork tender and most important – delicious!
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Top Round Roast Ingredients
- 3-4 lb Top Round Roast – Top Round Roast, also called a London broil, is a lean cut of tender beef that comes from the back end of the cow. It’s one of my favorite cuts of beef, and perfect for a family dinner.
- Fresh Herbs – I love adding two of my favorite herbs, fresh rosemary and fresh thyme to my dry rub when it’s available, but if you don’t have them on hand, dried herbs will work just as well.
- Seasonings – Besides the standard kosher salt & black pepper, my go to spices for a dry rub are garlic powder, onion powder and ground mustard
How to Make a Top Round Roast
Remove your cut of beef from the fridge 15-20 minutes before cooking, and preheat your oven temperature to 450°F.
In a small bowl, combine all of your spices to create a dry rub. Coat the top of the round roast with the dry rub and place roast on a wire rack inside of a roasting pan. Roast for 15 minutes at 450°F then lower the temperature to 325°F and roast for another 1 to 1 ½ hours depending on the size of your roast or until the internal temperature reaches 135°F – 140°F, or your desired temperature.
Once you remove the top round roast from the oven, cover it with aluminum foil and let the roast rest for 15-20 minutes before serving. Enjoy!
- 3-4 lb Top Round Roast
- 1 Tablespoon Fresh Rosemary - Chopped
- 1 Tablespoon Fresh Thyme - Chopped
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Ground Mustard
- Remove top round roast from the fridge 15-20 minutes before cooking.
- Preheat oven to 450°F
- Combine all spices to a bowl and mix. Coat the top round roast with the dry rub.
- Place your roast on a wire rack in a roasting pan. Bake at 450°F for 15 minutes.
- Then lower oven temperature to 325°F and bake for 1 - 1 1/2 hours depending on the size of your roast.
- Using a meat thermometer, the internal temperature of your roast should be between 135°F - 140°F when its done.
- Remove from the oven and cover with aluminum foil. Let the roast rest for 15-20 minutes.
- Slice and enjoy!
Internal Temperature for Beef
Using your meat thermometer – these are the target temperatures for beef:
- 125º F- Rare
- 135º F- Medium Rare
- 145º F- Medium
- 155º F- Medium Well
Make sure to insert the meat thermometer into the thickest part of the top round roast beef. Cook time will depend on how you like your beef.
Best Tips For Reheating
- Make sure to slice the entire roast before storing it for leftovers.
- Store in an airtight container for 2-3 days in the fridge.
- To prevent leftover roast beef from drying out, I prefer to reheat in the oven.