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Top Round Roast

A tender, flavorful centerpiece that brings a touch of elegance to any dinner while being budget-friendly.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 68 servings
Course: Main Course
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main
  • One 3 to 3.5 pound top round roast
  • Kosher salt 2 teaspoons
  • Freshly ground black pepper 1.5 teaspoons
  • Olive oil 2 tablespoons
  • Garlic cloves 4, crushed
  • Fresh rosemary sprigs 2
  • Fresh thyme sprigs 2
  • Beef broth 1.5 cups
  • Yellow onion 1 medium, halved
  • Butter 1 tablespoon
  • All-purpose flour 1 tablespoon
  • Dijon mustard 1 teaspoon

Equipment

  • Large cast-iron or stainless steel skillet
  • Meat thermometer (instant-read digital preferred)
  • Cutting board
  • Sharp knife for slicing
  • Roasting pan or baking dish
  • Tongs
  • Small saucepan for pan sauce
  • Whisk

Method
 

  1. Remove the roast from the refrigerator 45 minutes before cooking.
  2. Pat the roast dry with paper towels, then season all sides evenly with kosher salt and freshly ground black pepper.
  3. Set your oven to 325 degrees Fahrenheit.
  4. Heat olive oil in a large cast-iron or stainless steel skillet over medium-high heat.
  5. Carefully place the roast in the hot skillet and sear for 3 to 4 minutes on each side.
  6. Transfer the seared roast to a roasting pan.
  7. Scatter the halved onion, crushed garlic cloves, rosemary, and thyme around the roast.
  8. Pour beef broth into the bottom of the roasting pan around the roast.
  9. Place the roasting pan in the preheated oven and cook for 1 hour to 1 hour 15 minutes.
  10. Check the internal temperature aiming for 130 to 135 degrees Fahrenheit.
  11. Remove the roast from the oven and tent it loosely with foil; let it rest for 10 to 15 minutes.
  12. Pour the pan juices through a fine-mesh strainer into a small saucepan.
  13. Heat the liquid over medium heat until it simmers.
  14. Whisk together butter and flour to make a small paste called a beurre manie.
  15. Add tiny pinches of this paste to the simmering liquid, whisking constantly until the sauce thickens.
  16. Whisk in Dijon mustard and taste the sauce for salt and pepper, adjusting as needed.
  17. Slice the roast against the grain into 0.5-inch-thick slices.
  18. Arrange the slices on a serving platter and drizzle the pan sauce over the top.
  19. Serve immediately while the meat is still warm.

Notes

Leftover slices are perfect for sandwiches and salads.