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Easy Top Round Roast Beef Recipe

4.5 from 18 votes
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posted: 02/10/19

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

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.

easy top round roast beef recipe garnished with fresh herbs and on a plate of caramelized onions

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.

front view of whole roast beef recipe on a bed of caramelized onions

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.

  1. 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.
  2. Start with the oven at 450 degrees. This will sear the outside of the roast beef, given it a nice crisp outside.
  3. After fifteen minutes, reduce the heat to 325. This will let the roast finish cooking and be nice and tender at the end.
  4. 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.
  5. 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.
  6. Thinnly slice the roast beef against the grain.

overhead view of sliced roast beef recipe in a cast iron skillet with caramelized onions

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!

easy roast beef in a cast iron skillet with caramelized onions

GREAT SIDE DISHES FOR THIS TOP ROUND ROAST BEEF RECIPE

There are so many great sides that would go with this roast beef!

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!

top round roast beef recipe on a white plate

easy top round roast beef recipe garnished with fresh herbs and on a plate of caramelized onions
4.5 from 18 votes

Easy Top Round Roast Beef Recipe

Serves: 6 people
(tap # to scale)
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
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.

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.

Notes

Cooking the roast at a high temperature initially and then reducing the heat gives it a great sear on the outside and lends to the perfect tender roast.  Please keep in mind that the weight and thickness of your roast with greatly affect how long it needs to cook. Thicker roasts will take closer to an hour and roasts that are about an 1 1/2 inches thick will be done after about 15 minutes at 325. For this reason, it is very wise to keep a thermometer in your roast so you can regularly check the temperature at the thickest part of the meat. I love instant read thermometers with a probe that has a long wire, so the digital monitor can stay outside of the oven and you can keep an eye on things without opening the oven over and over.
Calories: 384kcal (19%) Carbohydrates: 1g Protein: 50g (100%) Fat: 20g (31%) Saturated Fat: 7g (44%) Monounsaturated Fat: 2g Cholesterol: 150mg (50%) Sodium: 701mg (30%) Potassium: 21mg (1%) Vitamin A: 100IU (2%) Vitamin C: 2.5mg (3%) Calcium: 10mg (1%) Iron: 3.8mg (21%)
Author: Lisa Longley
Course: Main Course
Cuisine: American

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easy top round roast beef recipe garnished with fresh herbs and on a plate of caramelized onions

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Easy Top Round Roast Beef Recipe

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. 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.

  2. 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.

  3. 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.

  4. Margie says

    5 stars
    Really excellent and so easy!

    • Lisa Longley says

      So glad you liked it!

  5. 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 :)

  6. 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!

  7. Bec says

    1 star
    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.

      • Donelle Cushing says

        Pretty sure its supposed to say sear, not seat!!

  8. Steph says

    Do you put water in bottom of pan ? Steph

    • Lisa Longley says

      Nope, no need for water in the pan.

  9. Joan Swan says

    We are seniors in this house so, like many others of our age, we like our beef pink not red. How long should I cook a 3 pound roast to keep it as tender as possible and still have it chewable for our made to measure teeth? Also, thankyou for all the wonderful recipes you send. I have tried a few so far and I am impressed with the variety of meats and fruit and vegs you suggest. Keep them coming please.

    • Lisa Longley says

      Hi Joan! First of all, thank you so much for your kind words. Second, the best bet with this recipe is to get an instant read thermometer. Even better if you can get one with a long wire prob that allows you to keep it in the meat as it cooks. You will likely need to add about 20 minutes to the end to get it more well done. It sounds like you are looking for something in the medium well to well done, which is 150 to 160 degrees. And then, finally, make sure to slice this meat really thin. A really sharp knife helps with this, and it makes all the difference in enjoying it.

  10. MrsSW says

    Your recipe sounds great and I’m eager to try it but why not use a cast iron skillet with a rack?
    Thanks,
    Sheila

    • MrsSW says

      PS – the “new” blog looks terrific. :)
      Sheila

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