Description
This Juiciest Top Round Roast recipe delivers a tender, flavorful roast beef perfect for family dinners or special occasions. Seasoned with garlic, rosemary, and black pepper, and slow-roasted to medium-rare perfection, it remains juicy and delicious. Resting with butter enhances its richness, making every bite succulent and satisfying.
Ingredients
Scale
Roast and Seasoning
- 3 pounds top round roast
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon chopped fresh rosemary
Other Ingredients
- 1 cup beef broth
- 2 tablespoons butter
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) to prepare for slow roasting the top round roast, ensuring even cooking throughout.
- Dry the roast: Pat the 3-pound top round roast dry with paper towels to help the seasoning adhere better and create a flavorful crust.
- Oil the roast: Rub the roast evenly on all sides with 2 tablespoons of olive oil, which helps the seasoning stick and promotes browning during roasting.
- Season the roast: Mix 1 tablespoon kosher salt, 2 teaspoons black pepper, 1 tablespoon garlic powder, and 1 tablespoon chopped fresh rosemary in a bowl. Press this seasoning mixture firmly onto every side of the roast for a robust flavor.
- Prepare for roasting: Place the seasoned roast on a rack set inside a roasting pan. Pour 1 cup of beef broth into the bottom of the pan to keep the environment moist and create tasty pan juices.
- Roast the meat: Place the roast in the preheated oven and roast for about 60 minutes, roughly 20 minutes per pound. Use a meat thermometer to ensure the internal temperature reaches 130°F for a perfect medium-rare doneness.
- Add butter: Remove the roast from the oven and immediately top it with 2 tablespoons of butter to melt over the meat, enhancing juiciness and flavor.
- Rest the roast: Cover the roast loosely with aluminum foil and let it rest for 15–20 minutes. This allows the juices to redistribute within the meat, resulting in a more tender slice.
- Serve: Slice the rested roast thinly against the grain and spoon the flavorful pan juices over the slices before serving to add extra moisture and richness.
Notes
- Use a meat thermometer to check the internal temperature for accurate doneness.
- Resting the roast is crucial to maintain its juiciness and tenderness.
- Slicing against the grain ensures the meat is more tender to eat.
- You can adjust seasoning amounts based on preference.
- Leftovers store well refrigerated for up to 3 days and can be used in sandwiches or salads.
