This Easy Top Round Roast Beef Recipe is going to become a regular in your house after you see how easy it is to make, how tender and perfect it comes out every time, and how versatile the left overs are. With only five minutes of preparation time and the most perfect flavor, your family will love this easy roast beef recipe.
FIVE MINUTE EASY ROAST BEEF RECIPE
I have this group of friends that I text with every single day. They are hilarious moms who absolutely get it when my life is an absolute show. (You know what kind of show. Don’t make me swear on the blog.) They make me laugh. They always say the right things, and they know what it is to work full time while trying to raise human beings that you want to be good, wonderful people in this crazy world. And! They sometimes like to make my recipes. I love this because they wouldn’t tell me they are good if they sucked. So when they say that my Butter Chicken Recipe is delicious, you can take that to the bank. (Who talks like that and when did I become 80? <—- The kind of thing I would text them.)
I have already sent them pictures of this roast beef recipe and I can’t wait for them to try it. One said that I won her over by saying that it was five minutes prep. That was the whole reason I sent it to them. I know their lives because I’m living it too. Dinner needs to be delicious, but it also needs to be fast and easy to make, and this easy top round roast beef recipe is both of those things.
Side bar: Another one said, “I can’t wait to eat Lisa’s beef,” and we all died laughing, and decided that needed to go on a t-shirt.
HOW TO COOK ROAST BEEF
Full disclosure: You do not make this recipe in a cast iron pan, so put that baby away until you need to make some bacon. (Oooo, this would be good with bits of bacon.) I just thought it would photograph beautifully in the cast iron skillet, and it does. But for this recipe you really need a roasting pan fitted with a rack. I bought mine for $20 at a local department store and it is a great investment. You can also find one here. Another full disclosure: So many of these great tips came from my time with Certified Angus Beef that resulted in this amazing Top Round Roast Beef Recipe.
- As mentioned above, place the roast beef in a roasting pan fitted with a rack. This allows air to circulate around the roast, which is what you want.
- Start with the oven at 450 degrees. This will sear the outside of the roast beef, given it a nice crisp outside.
- After fifteen minutes, reduce the heat to 325. This will let the roast finish cooking and be nice and tender at the end.
- Use an oven proof thermometer to keep an eye on the internal temperature. You want to remove the top round roast right around 135 to 140 degrees for a nice medium rare roast. This will give you a nice red center.
- Remove the roast and tent it with foil, letting it rest for 10 minutes before slicing thin. This will prevent the juices from running out and will leave you with a juicer cut once you do slice it.
- Thinnly slice the roast beef against the grain.
ROAST BEEF LEFT OVERS
Assuming you have top round roast beef left overs, though I would not be surprised if you don’t have any, there are so many great ways that you can eat it.
STORING IT
This roast can be kept in the refrigerator in an air tight container for three to four days.
REHEATING IT
There are many different methods when it comes to reheating roast beef. I sliced the entire roast before storing it. Then when I went to reheat it, I put the sliced pieces in a 9×13 baking dish covered with tin foil. I preheated my oven to 350 degrees. When the oven hit the right temperature, I put the meat in and turned off the heat. I let it warm in there for about 15 minutes and then it was the perfect temperature for the left overs.
EATING IT
- Roast Beef Sandwich – We layered the reheated thin slices of roast beef on French baguettes, topped them with provolone cheese, and put them under the broiler until the cheese was melted. Nathan put horseradish sauce on his. Yummy!
- Steak Salad – Okay, not technically steak. But this roast beef is perfect on a simple green salad with tomatoes, cucumbers, and red peppers with some ranch dressing. It would also be amazing on this strawberry spinach salad or my favorite roasted beet salad.
- Roast Beef Breakfast Bowl – Next time we have left overs, I’m going to add them to some hash browns, onions, and eggs, for a breakfast bowl!
GREAT SIDE DISHES FOR THIS TOP ROUND ROAST BEEF RECIPE
There are so many great sides that would go with this roast beef!
- Baked Potato Wedges
- Oven Roasted Asparagus
- Crispy Brussels Sprouts
- Brown Sugar Roasted Sweet Potatoes
- Broccoli and Rice Casserole
If you make this easy top round roast beef recipe or any of my other recipes, please leave me a comment and let me know what you think!
Easy Top Round Roast Beef Recipe
Ingredients
- 3 pound top round roast
- 1 tablespoon extra virgin olive oil
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 cloves fresh garlic minced
- 2 tablespoons fresh parsley minced (optional)
- caramelized onions for serving (optional)
Instructions
- Preheat your oven to 450 degrees. Fit a rack in a roasting pan and set aside.
- Rub the top round roast with the olive oil. Then spread the salt, black pepper and garlic over it. Do your best to cover not only the top and bottom but the sides.
- Place the seasoned roast on the rack in roasting pan. Put (uncovered) in the oven for 15 minutes. Then reduce the heat to 325. Roast for another 20 to 60 minutes or until the a thermometer reads between 135 and 140. (see note)
- Remove from the oven, loosely tent with foil, and allow the roast to rest for 10 minutes. Slice thin, and enjoy. See post for details about reheating and left over ideas.
Video
Notes
Nutrition
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Anna says
Can you use other cuts of beef for this method like sirloin tip roast or rump roast?
Lisa Longley says
I haven’t tried with those types. The cooking method might not work because different types of meat have different levels of tenderness. I would look at this website for a better indication.
Bed Stormcrowe says
Anna and Lisa,
Yes this method works great for rump roasts! This is the way my Mamaw taught me to do them. Leave fat on one side, add seasonings, put a salt layer on the fat (you can knock it off after it’s done) and cool the same way as this recipe.
Stephanie says
I use this method and then slice it with a meat slicer for sandwiches. Deeelicious!!
Lisa Longley says
Yes! I agree, the leftovers make a great sandwich!
Bev Connon says
Very excited about trying this recipe! I have tried many of yours and love them! I have just one question with this recipe. When you lower the temperature, do you keep the meat uncovered? Thanks for all your wonderful recipes!!
Lisa Longley says
Oh Bev, thanks so much for this sweet comment! Yes, when you lower the temperature it still stays uncovered.
Joy Parus says
Excellent flavor.
I assumed the checking of the meat temp at 45 minutes meant after the 45 minutes at 325 degr. I would start checking after 30 minutes at 325 degr.
Will definitely make this again.
Aimee says
Just made this tonight and I felt compelled to come leave a comment. This is absolutely DELICIOUS. The flavor of the rub!! Mmmmm!!! I made a garlic portabello mushroom gravy to go with it, and my boyfriend said the meat itself was so good, it didn’t even need it.
That being said, I have suggestions for anyone who decides to use a flatter top round roast vs the fatter ones. I did 450 for 15, then 325 for 45 and it still cooked too long for a 2.5 roast. I would recommend doing 450 for 15, then 325 for 30-40 tops for rare. Otherwise, 45 for medium rare.
And yes, it was elevated in the pan and I did the tent and everything. I just prefer the cheaper cuts so my roast wasn’t as thick. But man, what a DELICIOUS recipe. I’m going to adjust my times to better suit my roast next time, but thank you so much, regardless. Happy full family here!!!
Lisa Longley says
Thank you so much for your comment and suggestions Aimee!
Yvonne says
Just made this. I had the meat sit at room temperature for about 30 m. Than spice it up with some fresh garlic for another 30 min before in oven
Added sweet potatoes fries and fresh spring beans with onions
I had my vegetables in a bowl with olive oil and some parm cheese
Omg. So yummy
Did 425/15 min
325/40 min
Left it covered on top of stove for 20 before slicing
Lisa Longley says
Really glad you liked it!
Sue says
For the leftovers, cut in stew size chunks and put in a dutch oven style frypan. Add baby carrots, peas, potatoes, onions, and your left over beef gravy. Depending on hiw.much gravy you have left over you may need to make a roux gravy using beef stock and flour. Let simmer until carrots and potatoes are tender. Takes only about 20-30 min for a yummy quick stew!
SSar says
This worked really well! Thank you! My tweaks: I added a bit of Worcestershire sauce to the beef coating, and I put tinfoil down on the bottom of the pan, and then when the beef was halfway through cooking I put a handful of torn kale under the beef to cook in the drippings.
Very flavourful and tender, and my household is very satisfied!
I wasn’t sure if the parsley was for rubbing the beef or for garnishing it after it had cooked. I went with the former.
Lisa Longley says
I’m so happy you liked it!
Sharon says
Cooked it as recommended . Came oot rare and a little
Tough but good.
I made a delicious crust with yellow Mustard and garlic”
It made a hit.
Same thing with a tenderloin roast. Works perfectly.
MacKenzie says
How do I make this less tough? I could barely chew it. Flavor was absolutely fantastic, I rubbed it with espresso, ancho Chile, garlic, and salt, but I used this exact cooking method and it was the last thing left on everyone’s plate…. I usually slow cook this cut of beef for a few hours in a bit of red wine but I wanted to try a quicker method. I really want to love it, but all around too tough, even at a perfect med rare
Lisa Longley says
Hi MacKenzie! First, I’m so sorry this recipe didn’t work for you. There is nothing quite so frustrating as being hungry and not satisfied with a recipe. I have a few theories as to why this recipe didn’t work for you. First, you may have been given the wrong cut of meat. You need to go with top round, it does very well being roasted. Second, this needs to be sliced thin to be enjoyed and against the grain. Finally, I’m sure you did this, but if it wasn’t cooked on a rack, that throws a whole other curve ball into the mix.
Again, I’m so sorry this recipe didn’t work for you. This is a regular in my family’s rotation of meals, so it’s a recipe I feel great about.
Lauren T. says
How much longer would you suggest cooking this to get more of a Medium/medium-well cook? Would this dry it out too much?
Lisa Longley says
Hi Lauren! It is really hard to give a concrete solid cook time on this because it will vary so much based on the the thickness of the meat. I highly recommend investing in an instant read thermometer that is oven proof. You can find a good one for about $25 and it will save you all the guess work. You would be looking for between 140 and 145 degrees for medium well.
Cari Fallis says
I used regular black pepper instead of cracked pepper. It was VERY peppery!!! I also had to put the meat back into the oven after 15 mins at 450, and 40 mins at 325, because I could have given it a bandaid and helped it up and walk away…
Even with the extra 20 minutes, it was quite rare (which is fine for us).
I’ll try this again, with longer cook time, different pepper. Thanks!
Lisa Longley says
Hi Cari! I like making really thin slices so that the taste of the pepper on the outside isn’t overwhelming. That said, maybe cut it back a little next time, it is definitely a matter of preference.
As for the cook time, it is so difficult on this recipe to give my readers an accurate time frame since the thickness of the top round roast can vary so greatly. I would recommend investing in an instant read thermometer that is oven proof. They run about $25 and they are so helpful for so many different recipes to make sure you are pulling out the meat the exact point you want.
Bret says
So is there a way to make this top round with potatoes and carrots. I know an hour isn’t long enough to cook those. Thank you
Lisa Longley says
Hi Bret! I would need to play around it with you to give you something concrete, but I think if they were cut small enough and if you had a thick round roast that required a little more than an hour it would work well.
Janet Wagley says
Sounds great! Could an eye of round be used?
Lisa Longley says
Yes, it should work fine with eye of round. Just be sure to keep a close eye on the temperature so it isn’t over done and make sure to slice it thin.
Margie says
Really excellent and so easy!
Lisa Longley says
So glad you liked it!
Loretta says
I will be trying this recipe soon. I notices in your picture that you show pieces of rosemary, but I don’t see that in the recipe. Can you add rosemary?
Lisa Longley says
It was just for pretty picture garnish, Loretta 🙂
Karen A says
First absolutely love that it isn’t imposing with the ingredients, and doesn’t take long. So easy and after resting, sliced and tasted… had to Drag myself away so there’d be some left for dinner!
Lisa Longley says
So happy you liked it, Karen! It’s one of my family’s favorites too!
Bec says
I cooked as described at 425 degrees for 15 min and did not seat. The temp already said 140! I didn’t know what to do except broil the top to make it brown. We will see what happens. It’s probably currently overcooking.
Lisa Longley says
Hi Bec! I’m so sorry this didn’t work fo you. I’m not sure what you mean by “did not seat.” I’m guessing that was an autocorrect. If you get back to me, I’d be happy to walk you through what you could try next time.
Steph says
Do you put water in bottom of pan ? Steph
Lisa Longley says
Nope, no need for water in the pan.