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easy top round roast beef recipe garnished with fresh herbs and on a plate of caramelized onions
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4.6 from 22 votes

Easy Top Round Roast Beef Recipe

This Easy Top Round Roast Beef Recipe is going to become a regular in your house after you see how easy it is to make, how tender and perfect it comes out every time, and how versatile the left overs are.  With only five minutes of preparation time and the most perfect flavor, your family will love this easy roast beef recipe.
Prep Time5 mins
Cook Time1 hr
Resting Time10 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: how to cook roast beef, roast beef, roast beef recipe, top round roast beef recipe
Servings: 6 people
Calories: 384kcal
Author: Lisa Longley


  • 3 pound top round roast
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 2 cloves fresh garlic minced
  • 2 tablespoons fresh parsley minced (optional)
  • caramelized onions for serving (optional)


  • Preheat your oven to 450 degrees.  Fit a rack in a roasting pan and set aside.
  • Rub the top round roast with the olive oil.  Then spread the salt, black pepper and garlic over it. Do your best to cover not only the top and bottom but the sides.
  • Place the seasoned roast on the rack in roasting pan.  Put (uncovered) in the oven for 15 minutes.  Then reduce the heat to 325.  Roast for another 20 to 60 minutes or until the a thermometer reads between 135 and 140.  (see note)
  • Remove from the oven, loosely tent with foil, and allow the roast to rest for 10 minutes.  Slice thin, and enjoy.  See post for details about reheating and left over ideas.



Cooking the roast at a high temperature initially and then reducing the heat gives it a great sear on the outside and lends to the perfect tender roast.  Please keep in mind that the weight and thickness of your roast with greatly affect how long it needs to cook. Thicker roasts will take closer to an hour and roasts that are about an 1 1/2 inches thick will be done after about 15 minutes at 325. For this reason, it is very wise to keep a thermometer in your roast so you can regularly check the temperature at the thickest part of the meat. I love instant read thermometers with a probe that has a long wire, so the digital monitor can stay outside of the oven and you can keep an eye on things without opening the oven over and over.


Calories: 384kcal | Carbohydrates: 1g | Protein: 50g | Fat: 20g | Saturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 150mg | Sodium: 701mg | Potassium: 21mg | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 3.8mg