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.
Heather Printz says
Did you cover it with tin foil the whole time you were cooking it?
Nope, this goes in the oven uncovered. When you take it out, tent it loosely with foil and let it rest for 10 minutes.
S.Mejia says
Wow, this recipe yields an amazingly delicious roast. Glad we tried it. And so aromatic! Son-in-law commented that dinner smelled amazing!
I’m so glad you liked it!
Akalewy says
Great recipe! Followed it to a T, but added olive oil to meat before adding the rub. Took out at 130* and let it rest for 10-15 minutes. Fantastic!
I’m so glad you liked it!
T. Healy says
What a wonderful roast beef recipe! I made it last night as written and it came out perfect. The seasonings were spot on. Served with baked potato and sides of baked butternut squash and steamed green beans. My husband said “Winner Winner Roast Beef Dinner”
The Roast Perfect app did not work so I searched on internet and found the Certified Angus Beef website
http://www.certifiedangusbeef.com
Great site and now I can submit store receipts showing my purchases of certified angus beef to earn points for discount coupons for certified angus beef!
Lisa, thank you for your recipes! I am a fan for life!
I’m so glad you liked it! Thank you so much for your kind words!
Bob says
This was great and easy. Thanks!!!
I’m so glad you liked it!
Chari says
Tasty, thanks for the rub idea. Think this can be made ahead of time and then reheated the next day?
I know a lot of people who use the left overs for sandwiches, though my preference is always fresh from the oven.
Nancy says
Should I let the roast come to room temperature before baking? Can I make this with a bottom round roast?
You do not need to let the roast come to room temperature first, and yes! This recipe would absolutely work with a bottom round roast.
Kathie says
Wow Lisa! My hats off to you. Even the hubs, who normally complains about “pot roast” was raving! I crusted the entire roast and sliced it very thin. He’s even looking forward to sandwiches and he likes leftovers as much as he likes pot roast LOL…until tonight… when after 30 years of marriage I found this recipe. So, thank you, thank you, thank you!!!
Well this is just the greatest comment. Thank you for making my day!
sandy says
Your Top Round Roast Beef recipe sounds wonderful. However, I noticed that if I change the number of servings from 10 to 5, the size of the roast changes from 4 lb to 2 lb, but the cooking time remains the same.
???????
I’m sorry, Sandy, I just don’t have that functionality to change cooking time along with the size of ingredients. It will take less time, but the thickness of the cut will make a big difference. I would start checking the temperature of the meat with an instant read thermometer 15 minutes after lowering the heat on the oven.
Bari says
This recipe looked great for flavor, but I have a tendency to not measure anything but 5 stars because the instructions (High heat first, then low) were spot on! I had a CR*P level of meat and still tender! So, if you like to be creative with spices, without adding fats (oils) or anything that typically changes an actual recipe because oil can change the way something cooks, use this recipe! Thanks for putting this out there.
I’m so glad you liked it!