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Juicy and tender slices of medium-rare top round roast.

Beef Top Round Roast

Beef Top Round Roast in the oven makes the most tender slices of perfectly cooked and seasoned, juicy beef roast that is budget-friendly and delicious.
Servings: 8 servings
Chef Alli
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Ingredients
 

  • 1 beef top round roast 3 - 3 1/2 lbs.
  • 2-3 Tbs. avocado oil for searing the roast
  • 1 Tbs. dried onion flakes
  • 1 Tbs. onion powder or granulated onion
  • 1 Tbs. garlic powder or granulate garlic
  • 2 Tbs. kosher salt
  • 1 Tbs. instant coffee, optional but delicious
  • 1 Tbs. smoked paprika
  • 1 Tbs. oregano flakes
  • 2 tsp. black pepper

Instructions
 

  • In a small bowl, combine all the seasonings, including the salt and pepper.
  • Remove the roast from refrigeration and unpackage, placing it onto a clean work surface.
  • Using your fingers, rub the prepared seasoning blend all over the entire roast, pressing it into the surface to help it adhere.
  • Let the roast rest at room temperature, uncovered, for 1-2 hours. Or, if time allows, place the seasoned roast into the fridge to allow the rub to marinate the meat for up to 24 hours.
    **When you're ready to cook the roast, be sure it rests at room temperature for 1-2 hours (if at all possible) before cooking. This allows the meat to cook much more evenly because the protein fibers have relaxed and the juices have moved from the center of the meat to the edges. Giving a roast this resting period is so key to a good eating experience!
  • Preheat the oven to 450 degrees F.
  • In a deep skillet or a Dutch oven over medium high heat, add the oil to the pan; when the oil is nicely hot, gently place the seasoned and rested roast into the hot oil, allowing it to brown quickly on all sides, turning it with tongs or meat forks, as needed.
  • Place the seared beef into the preheated oven for 20-25 minutes, allowing the meat to roast, uncovered, at this high temperature to become deep golden brown in color all over the exterior.
  • Reduce the oven temperature to 325 degrees F.
  • Continue to cook the roast, uncovered, for 40-50 minutes, just until it reaches the internal temperature of 125 degrees F. when tested with an instant-read meat thermometer at the center. **It will take about 15 minutes per pound for a rested roast or 20-25 minutes per pound for a roast that is still chilled because there wasn't time to let it rest to reach the internal temp of 125 degrees F.
  • Remove the roast from the pan and place it onto a large cutting board that has a channel around the perimeter for collecting meat juices when the roast is sliced.
  • Cover the roast tightly with foil, allowing it to rest for at least 20 minutes.., untouched During this time, the roast will continue to cook from residual heat and finish raising in temperature to 130-135 degrees for a nice medium-rare top round roast.
  • Slice the roast into thin slices, across the grain and serve at once.
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