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Top Round Roast Beef Recipe

4.93 from 133 votes

posted: 11/28/18

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

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.

overhead view of sliced top round roast beef recipe

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.

piece of top round to be roasted in the oven

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.

a picture of the best roast beef recipe, sliced


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.

up close view of beef top round roast recipe sliced

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.


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.

overhead view of beef roast recipe

overhead view of sliced top round roast beef recipe
4.93 from 133 votes

Top Round Roast Beef Recipe

Serves: 10 people
(tap # to scale)
Prep: 10 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 25 minutes
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!  


  • 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


  • 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.
Author: Lisa Longley
Course: Main Course
Cuisine: American
overhead view of sliced top round roast beef recipe

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Top Round Roast Beef Recipe

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Great side dishes to serve with this roast beef

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Homemade Stuffing

overhead view of the best homemade stuffing recipe garnished with fresh sage

up close view of beef top round roast recipe sliced

overhead view of sliced top round roast beef recipe

collate of top round roast beef photos

This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine.

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.

Reader Interactions


    Have a question? Use the form below to submit your question or comment. I love hearing from you & seeing what you made!

    Rate This Recipe:

  1. Gail says

    5 stars
    Hi there just baked my top round toast . Im so happy with the results. I thank you so very much .

    • Lisa Longley says

      I’m so glad to hear that!

  2. Ashley Ross says

    5 stars
    Making this right now and it smells SO GOOD! can’t go wrong if it smells this amazing already.

    • Lisa Longley says

      You’ll have to let me know if the taste lived up to the smells!

  3. Hungry Heather says

    5 stars
    Usually beef roasts with an herb coating require mixing the herbs with butter and slathering the mixture all over the meat. This worked really well without the butter, but I wonder if there would’ve been more yummy juices to mix with my veggies with a butter slab. Either way, this is a great recipe for top round roast!

    • Lisa Longley says

      I’m so glad you liked it!

  4. Terrie says

    5 stars
    How many people will a 4lb roast feed? Love this recipe and can’t wait to try it!

    • Lisa Longley says

      It really depends on how much people eat and what else you are serving with it. I would recommend 6 ounces per person with some healthy vegetable side dishes, which would mean this would serve 10 people. Heavy meat eaters will eat significantly more than this though.

  5. JENNIFER says

    Can you pop some carrots and potatoes in with the roast?

    • Lisa Longley says

      You can. I think that if you have a thicker roast that needs the full amount of time, your vegetables will be over done by the time the roast is done.

  6. Gisel Diaz says

    5 stars
    I loved this recipe. It was a total success!!
    It was easy to make the ingredients were not difficult to find and super fast!

    Thank you, you save the day for me.

    Keep going you are doing amazing for all of us.


    Gisel Diaz.

    • Lisa Longley says

      I’m so glad this worked so well for you! Thank you for taking the time to come back and let me know!

  7. Shaine says

    5 stars
    Came out excellent! Made it how the recipe states. Thank you!

    • Lisa Longley says

      I’m so glad you liked it! Thank you for coming back to tell me what you think.

  8. Michelle says

    5 stars
    I just tried this recipe tonight and it was AMAZING!! Even the kids were telling me how delicious it was!!
    I didn’t have the dry mustard so I omitted it and it was still fabulous!
    I roasted potatoes, onions, celery and carrots in the pan under and around the roast.
    I pulled the meat out at 135 deg. And returned the veggies to the oven and cranked it up to 400 for about 10-15 mins since I left the potatoes really large and whole.
    I will definitely make this again!! Thank you! (Next time I will cut my potatoes. )

    • Lisa Longley says

      I’m so happy you liked it, and so many people will be happy to hear that you tried it with veggies and it worked well! Thank you for taking the time to come back and tell me!

  9. Alice says

    Just took it out of the oven and it smells really good. Problem: I got different readings from my digital thermometer. Some areas were 135, some 118. All over the place! Hmmmm….. It’s tenting right now. I hope I didn’t take it out too soon.

    • Lisa Longley says

      That does happen if you measure the end of the meat vs the middle thickest point of the meat. You should go off of the thickest part of the meat in the future.

  10. Alice says

    OK, it’s cooked through, however, it’s way to seasoned for me. Maybe I was heavy-handed in my measurements?
    I may have made a big mistake by not crushing the spices beforehand like you said. I’ll try again next time.

    • Lisa Longley says

      And also, tastes vary. So it’s possible that this recipe just isn’t for you. You might like this Roast Beef recipe better.

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5 Secrets to Stress Free Dinners