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Top Round Roast Beef Recipe

4.96 from 265 votes
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posted: 11/28/18

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

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

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.

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.

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.

overhead view of beef roast recipe

overhead view of sliced top round roast beef recipe
4.96 from 265 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!  

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

did you make this

Top Round Roast Beef Recipe

I'd love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Great side dishes to serve with this roast beef

Apple Pecan Fall Salad

Baked Potato Wedges

Best Scalloped Potatoes

You will make this potato casserole recipe again and again.

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.

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  1. Laura says

    Hi I have a question. You cook this fat side down on rack, correct?

    • Lisa Longley says

      In my experience, top rounds don’t have a fat side. But with this recipe, it doesn’t really matter. With the air circulating around it, you should be good either way.

  2. Gail Hinckley says

    What if I don’t have a wire rack to cook my roast on

    • Lisa Longley says

      Do you have a cooling rack for cookies? You could try that instead. I’ve had other people put it right on the rack in the oven and then put a tray to catch the juices underneath. I would not suggest making this with the meat right in the pan. The air won’t circulate and I’m worried you won’t enjoy the results.

  3. Julie says

    Can I use a cookie sheet with a wire rack?

    • Lisa Longley says

      I haven’t tried that, but I know others have. I do think you run the risk of air not circulating around the roast quite as much as it would in a roasting pan with a rack.

  4. KT says

    2 stars
    So disappointed, followed directions exactly. After reading some reviews decided to check after 30 minutes, meat was already at 150 so very well done- we prefer medium rare.

    • Lisa Longley says

      I’m so sorry to hear that! Because Top Round can be cut at varying degrees of thickness, I really recommend using a thermometer that can be left in. This is the one I recommend: https://amzn.to/3tdsBpF

  5. ken says

    followed instructions to a T, no browning after 40 minutes, 15 minutes at 450° and 350° since. internal temp is at 106°. leaving browning to a 450° oven doesn’t cut it. i recommend traditional way of browning in an iron skillet. unlike this process you will get a great bark using skillet method

    • Lisa Longley says

      I’m so glad you didn’t enjoy this recipe. I’m going to have to agree to disagree with you on this.

  6. Heidi says

    5 stars
    When I saw this recipe, I had first thought it was a little too good to be true, because it was so easy. I looked at the earlier comments and took mine out earlier. It was absolutely delicious! I did make it a day ahead, but don’t recommend that (Lisa did say she didn’t recommend that) because when I reheated it the next day it cooked it some more and it was tough, so definitely best to eat cooked the day of like she mentioned

    • Lisa Longley says

      I’m glad you enjoyed it!

  7. Aimee says

    5 stars
    Excellent!

    • Lisa Longley says

      I’m so glad you enjoyed it!

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