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.
did you make this
Top Round Roast Beef Recipe
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.
Dawn says
Hello I love this recipe I actually have my butcher cut this for me. the top round roast. this is the 5th time I’ve made it. I can’t wait to enjoy it again. Thanks so much.
I’m so glad you liked it!
lois says
I am cooking top round roast for the first time and I am cooking for 2. How do I adjust the time and temp for a 1 – 1.5 lb. roast for med. rare?
It so greatly depends on the thickness of the roast. If I had to guess, I would say it is going to be less than 20 minutes after you lower the temperature of your oven. But your best bet is really do have an instant read thermometer that you can leave in the meat while it is in the oven.
BD Thomas says
Five stars? I followed this recipe exactly and got an overcooked, dry, flavorless roast. I thought the cook time seemed long and boy was it. It was a really nice piece of meat that was just ruined. I’ll stick to my old way of making a tender juicy pot roast.
I’m so sorry this didn’t work for you. The cooking time is very dependent on the thickness and weight of the roast you use. That is why I suggest using an instant read thermometer.
Camie says
I’m never making a roast any other way again! It came out perfect.
I’m so happy to hear that you enjoyed it, Camie! Thank you for taking the time to come back and let me know!
Jason says
This is a great recipe. Excellent flavor! The seasoning instructions are spot on. For the one that complained of a dry roast and gave an unfair 1 star review, it sounds to me like you might have made a mistake in not checking the meat frequently enough. You shouldn’t ever completely follow any recipe with regards to time because all cuts of meat vary somewhat. This is why it’s so important to start checking time well before the estimated done time. If a recipe estimates a roast of your size is done in say, 1 1/2 hours you should check it at half that time. The reason is to give you a good baseline that you’re on the right track and that your oven is calibrated correctly. Obviously if the roast is already at 100 the oven is running a little hot which will mean an overcooked roast if you go the full time. Ovens that unknowingly to the owner run hot are the #1 reason for overcooking from my experience. After the first check then you know about how frequently to check afterwords. Even better? Get a leave in thermometer. Takes all of the guesswork out and they can now be had for under $20.
Very well said.
Anne says
Absolutely delicious. My roast came out perfect!
I’m so happy to hear that Anne!
Catherine Klett says
Hi, I always resort to my Google for help with cooking whether it’s a beef roast (like today) or first time pies and desserts. I always seem to to pick your recipes and tidbits. I have won 1st,2nd and 3rd place for many different pies.At my husband’s work they planted several fruit trees a few years ago and the owner insists the employees utilizes all the fruits with ie contests, with money as all prizes including best looking.
We have never cooked pies prior and everyone that’s home gets involved.
The types have been, Apple, Blueberry, Peach, plum( we made scones) and chokecherry.
I’ve renegade a wonderful Prime Rib for my family that was absolutely breathtaking delicious!!!!
Thanks for all ur help,keep doing your good work, it’s Appreciated!!!!
I’m so glad that you’ve been enjoying my recipes!
Lori says
This is my 1st round top roast in the oven. And my 2nd over all. My first one was in the crock pot…
I wanted to try the oven and although the rub was great ( I will use it on my beef next time) but the cut of meat is not my favorite. I was disappointed.
JimmyB says
You keep talking about air circulating which makes me wonder if I should consider using the convection feature?
This doesn’t need to be made in a convection oven. In fact, I wouldn’t recommend that because it was tested and made in a regular oven.
Dee says
Do you set out at room temp? How long if so
No need to set it out first.