I am proud to be partnering with Certified Angus Beef and Meijer to bring you this amazing and delicious beef recipe.
This Top Round Roast Beef Recipe is so easy to throw together, and so juicy delicious. With only about 10 minutes hands on time it makes for an amazing meal that is fit for any holiday! We love serving this recipe alongside my Roasted Baby Potatoes and Roasted Honey Glazed Carrots.
I am SO excited to share today’s recipe with you! Recently, I had the great fortune of heading to Ohio with and Meijer to go to Certified Angus Beef’s headquarters, learn from them, and even better, cook with their chefs! I have never been super confident cooking with beef – probably because I grew up vegetarian, and beef just wasn’t something my mom made a lot of once we started eating meat. But it’s something I want to cook with more, because OMG, how tasty is well prepared beef?? Certified Angus Beef is a great resource for cooking beef, and I love that they have such a great partnership with my local Meijer store.
If you are unfamiliar with Certified Angus Beef, they are a non-profit organization whose mission is to uphold the standards of beef and help families who raise cattle earn a better livelihood. Angus refers to the type of cattle that produces the best meat. Just like Holsteins tend to produce the best milk and are used as dairy cows. There are 10 standards that angus cattle must meet in order to qualify to be labeled Certified Angus Beef. The most important of those is the marbling within the meat; the more marbling a piece of beef has, the higher the quality. A rancher won’t know if their cow has met those standards until after it heads to the butcher. The standards are so high, that only 30% of angus meet them. So, if there is one thing you take away from this post, I hope it is that when you shop for beef, you look for the Certified Angus Beef label so you know you are getting the best quality.
Another really important thing for Certified Angus Beef is teaching people how to cook beef well. I mean, if you are going to be eating the top quality beef, you want to make sure you cook it really well. My favorite part about being in Ohio was learning from the chefs at Certified Angus Beef. You should have seen the amazing spread they made for us. From what I learned there, I wanted to make you guys the best roast beef recipe.
HOW TO COOK A TOP ROAST ROUND IN THE OVEN
The first thing you need to do is head to your local Meijer and get a four pound cut of Certified Angus Beef Top Round Roast. My Meijer didn’t have what I was looking for in the meat case, but the butcher was able to cut me something fresh right away!
The key to this recipe is starting out the roast at a really high temperature (450 degrees) to brown the outside, and then turning the heat down after fifteen minutes and finishing the roast off that way. It makes for a roast that is crisp and delicious on the outside and moist and tender on the inside.
If you are wondering the top round roast beef cooking time per pound, you should download the Roast Perfect App! It was made by the chefs at Certified Angus Beef. Not only does it tell you exactly how long to cook your meat, it tells you what size you should buy based on how many people you are looking to serve. It also has recipes, tips, and helps you select the perfect roast.
This recipe for a top round beef roast is just a slight variation on one of the amazing recipes that the chefs at Certified Angus Beef have come up with, because I just must tweak everything. But you will love all the great roast recipes that you find there.
THE BEST ROAST BEEF RECIPE
This really is the best roast beef recipe for a couple of simple reasons.
- The rub that you make is so simple and only takes a few minutes.
- It’s also very versatile. If you have a rub that you really love, you could use that instead on this great recipe.
- You cook the meat in a roasting pan with a raised grate, that allows the air to circulate around it and cook it really evenly.
- The high temperature beginning makes for such a nice outside.
- This recipe cooks the roast so perfectly that you end up with a very moist piece of top round roast.
Top Round Roast Beef Recipe
Ingredients
- 4 pound Certified Angus Beef Top Round Roast
- 4 teaspoons dried oregano
- 4 teaspoons dried thyme
- 2 teaspoons crushed dried rosemary
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon dry mustard
Instructions
- Preheat your oven to 450 degrees.
- Combine all of the spices in a small bowl. Either crush with a pestle (the back of an ice cream scoop works well too!) or grind with a food processor. Coat the meat with the mixture.
- Place the roast on a wire rack inside a shallow baking dish. Bake for 15 minutes at 450 degrees. Then reduce the oven to 325 degrees and bake for an hour or until an instant read thermometer reads 135 to 140 degrees.
- Remove from the oven and tent with tin foil for 15 minutes. Then slice in thin pieces and serve.
Great side dishes to serve with this roast beef
This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine.
kim forbes says
Hi, this looks delicious!! I like my meat pink like this but my husband doesn’t. Would this still be good cooked to medium? If so how long should I cook? Thanks
Lisa Longley says
You would just want to cook it to a higher temperature. The recipe calls for 135 to 140, so I would go to 145. I
Lori Carter says
I just made this roast the other day and it is super easy and turns out great! I did leave it in for a few extra min to get to 135 degrees. Thanks for a terrific recipe!
Lisa Longley says
I’m so happy to hear you liked it! Yes! Such a good point, different cuts of meat and different ovens will mean different lengths of time to hit that 135 mark.
Jessica says
Do you have a type of beef that you recommend? For example, grass fed vs commercial vs organic? Does one type bring more flavor into the recipe than the other?
Lisa Longley says
You really can’t go wrong with anything labeled with the Certified Angus Beef Brand!
Stephanie says
How much should I cut the time for only 2 lbs of beef?
Lisa Longley says
I would actually keep the time the same.
Zoë L says
I made a two pound roast and followed the directions but mine came out kind of chewy. Any ideas to what would case that?
Lisa Longley says
What kind of pan did you roast it in and are you sure it was a top round? We accidentally picked up a bottom round a few weeks ago, cooked it anyway, and it wasn’t nearly as tender.
Zoe L says
I cooked in a shallow Pyrex glass dish. It was packaged and it said top round.
Zoe L says
I did not use the wire rack and i did not rent it with foil. (Due to laziness yes)
Lisa Longley says
Okay, that will do it. You really have to use the wire rack to get the air to circulate around it and for it to cook properly. I feel you on the laziness! That is me pretty much all the time, lol.
Bentleigh vet says
Fine post
Marie says
Should meat be at room temperature before cooking?
Marie
Lisa Longley says
Nope! I actually learned from the great cooks at Certified Angus Beef that that is a myth and not necessary at all.
Susan D says
I have worked as a personal chef for a number of years. Also farm raised. I always bring my beef , lamb, pork roasts to room temp before cooking. I feel it cooks more evenly.
Lisa Longley says
We will have to agree to disagree on this, Susan.
Kate says
This was delicious. My whole family loved it!
Lisa Longley says
I’m so glad to hear that!
Greg says
I just made it tonight and it was unbelievable, even though I did not have dry mustard or rosemary for the rub!
Lisa Longley says
I’m so happy you loved it!
Liberato Pelosi says
After 15 minutes at 450′ and one hour at 325′ it’s no where near 135′. Barely registered 90′ on the instant thermometer. These cooking times definitely need to be adjusted.
Lisa Longley says
I’m sorry it didn’t work for you, I’ve made this multiple times and these cooking times do work. I would say that oven temperatures are not always consistent. You can buy a $5 thermometer to make sure your oven is cooking at the temperature it says it is. Additionally, thickness of meat will greatly change the length of cooking time, so that could also be a factor.
Cara says
I made this once,and it needed another 40 mins. Of cooking time.
Tonight I am making it again, with the added cook time figured it.
I believe your elevation comes into play. I know for me any receipe from my younger years living at Sea level take longer now that I live in the clouds. Mountain cooking sure takes longer then sea level cooking. So I suggest you mention that when people have an issue.
Lisa Longley says
Cara, do you mind me asking what you cooked it in?
Mike Palmer says
I use a similar system, cooking at 500 degrees for 20 minutes then turning it down to 200 degrees for 40 minutes, making sure to not open the oven door. Then after 10 minutes of.resting its perfect every time. Size of the roast doesnt seem to matter.for some.reason.
Lisa Longley says
Mike, do you use a pan fitted with a rack so there is good air circulation around it? I was just thinking the other day what an important piece of the puzzle that seems to be.
Jean says
Do you vent with foil and if so you vent to keep all moisture in?
Lisa Longley says
So you just losely put the foil over the top to keep it warm. If you cut it right away you all the juices will run out. So that’s why you are waiting, and then you are tenting it just to keep it warm during that time.
Carolyn says
Hi,
If I’m making it at home and then bringing it to a friends house- should I undercook it and cover it? Looking to have it not get over cooked in the transport. Any recommendations would be helpful.
Thanks-
Lisa Longley says
It depends on how long of a drive you have. I would suggest either cooking it completely at your house and then covering it and heading over (if you have a short drive). My concern with under cooking it and then finishing off there is that the meat will cool, too when you put it in the oven there your temperature to doneness won’t be accurate. If that makes sense.
Ashencrumbs says
I just made this today. One thing to say. I hope you like the flavor of thyme. Because that is all you are going to taste.
Lisa Longley says
Oh, I tend to disagree, but to each their own. You might like this one better:
Cj says
I don’t care for the flavor of thyme very much either. So I always replace thyme in a recipe with Italian seasoning. Then you don’t get so much thyme flavor. I’m trying this recipe tonite. It’s already to go. Just heating the oven now.
Perry p Grassel says
Cooking it right now 5/29/19 @2:50pm cant wait to try it
Lisa Longley says
I hope you love it!
Phil says
I’m cooking this now according to the instructions it been in 1 hour and 35 minutes and it at 105 degrees. I have 2 meat thermometers in and they day the same thing ?????
Lisa Longley says
Hi Phil! Is it possible that you didn’t use a rack to cook it on? If the air does not circulate around the meat it really won’t cook well.
Carrie says
Delicious! I followed this to a T and it turned out great! I love the rub-I made sure to grind spices together with a pestle before rubbing on the roast. I did have to improvise cause I didn’t have a roasting pan with a rack. I put a wire cookie sheet on a 9×13 Corning Ware dish and it worked. Actually cooked 20 min faster and was perfectly medium rare with use of digital thermometer. The only thing I did different-I salted the roast and let it sit overnight before cooking because I was going to do a different recipe….no pan drippings to make gravy so had to go with a packet (sigh) but the rub was so flavorful and the meat so perfectly cooked it didn’t matter. Next time I might consider searing the roast to get drippings before roasting but I don’t want to mess with what works! Served with cauliflower/potato mash and roasted Brussels sprouts. YUMMY!!!!
Lisa Longley says
Carrie, I LOVE your improvisation! That was so smart! The air circulation around the meat is really key to this recipe. I’m glad that you were so happy with the end result.
Misty says
I’m planning on making this tomorrow, Sunday Dinner. I would like to add some wine in the bottom of the pan, have you ever tried it that way?
Lisa Longley says
Sorry I’m so late getting to this Misty, my family was on vacation. I haven’t tried it that way, but if you do, let me know how it turns out!
Johns my name says
I’m about a foodie or any kind of connoisseur with culinary and the only association I have with angus is the name branding with hamburgers but I get the general concept that it’s a good cut of the cow and the price certainly reflects that in the burgers and the rump I bought from the meat market. It was a general size of about 2-3 lbs. I cut it in an inch slices and pan fry it like. A steak but this recipe looks like it’s more appropriate for this cut of meat.
I will try it as a roast and the rub prescribed in the article. The run gives it a fur like coat lol I hope the flavour isn’t over powering.
Mike says
Overshot the cooking time by double!!!!!
Sheesh my beef was puffed like a football and cup like rope. Followed the temperatures exactly.
Lisa Longley says
Meaning it took double the time to cook? Or your beef cooked way too long? If it is the first, make sure you are using a pan with a rack so that air can circulate. That will decrease the cooking time. If it is the second, it is a great idea to check on the meat and the temperatures before you get to the end of the cooking time. A wonderful point that I will be sure to add to the recipe.
Jennifer Wagner says
This is an easy to follow recipe and my absolute FAVORITE! Comes out perfectly every time. Putting on a rack makes all the difference. I have been doing that for years for crispy chicken thighs and great results for this roast. I’m a rare beef girl so I just keep checking the thickest part to know when it’s ready.
THANK YOU for this!
Lisa Longley says
So happy you like it Jennifer!
Elizabeth says
A question. For 3 pounds meat and being well . done how long I should put it in the oven.
Lisa Longley says
If you cook it on a rack so air can circulate around it, it will take between 1 hour and 15 minutes and 1 hour and 30 minutes. Well done is 160 degrees. I would start checking your meat at the thickest point with an instant read thermometer right around the hour mark to get a better sense, particularly since oven temperatures vary.
Sandy says
There are vegetables pictured with your roast that appear to be cooked with the roast. When do you put them in?
Lisa Longley says
It is these two recipes! Roasted Honey Glazed Carrots and Roasted Baby Potatoes.
deanna says
i don’t swear but…damn that’s a great recipe. i followed directions and fell in love.
Lisa Longley says
I’m so happy to hear this Deanna!
Jane McMahon says
I used this recipe for a 3 lb+ top round roast. I did not use the rub, instead just used salt and pepper and placed the roast on a rack. I was concerned about the tenderness and almost switched to a slow cooker. OMG, in the 50+ years that I have been making oven roast dinners, this was by far the BEST ever. It was done to perfection! We are still talking about it.
Lisa Longley says
I’m so glad you liked it Jane! You might like the seasonings on this recipe better: Easy Top Round Roast.
Crystal Lafferty says
I’m going to make this on Tuesday! I plan to put the roast right on my oven wrack with a pan underneath to catch the drippings! I’ll let you know how it goes:)
Lisa Longley says
Please do!
angel shudt says
Any idea of times for a 10 pound roast needing to be medium? Just need a little direction, it’s for company and need to gauge the time..ty can’t wait to try this. Always use the high temp method for eye round and that is incredible, hoping for the same here!
Lisa Longley says
I’ve never cooked a 10 pound roast, so I did a little research. I like this timetable from Certified Angus Beef. It shows 3 hours 8 minutes for medium for an 8 pound roast. So I would guess around four hours.
Danielle Valliere says
I have done this before but with a Prime Rib and I’m going with Top Round as I’m poor this time of year…lol…so I also frosted the whole roast with creamed REAL butter with garlic cloves and crushed rosemary…I will never cook a roast any other way!!!
Lisa Longley says
That sounds incredible! you had me at creamed butter!
Carol says
Wow. I followed your exact recipe and it turned out perfectly rare and so tender. Will never cook this roast any other way. Thank you for a great recipe!
Lisa Longley says
You are so welcome Carol! Thank you so much for taking the time to come back and let me know!
Lisa says
Do you cover the baking dish or cook uncovered?
Lisa Longley says
Uncovered and make sure you cook it on a rack so that air can circulate.