Top Round Roast Beef

January 7, 2026 • 0 comments

3-4 lb top round roast 3 Tbsp olive oil 1 tsp Worcestershire sauce 4-5 garlic cloves, minced 1 Tbsp finely chopped fresh thyme leaves, or about 1-2 tsp dried 1 Tbsp finely chopped fresh rosemary, or about 1-2 tsp dried rosemary ½ tsp ground mustard ½-1 tsp onion powder 1 tsp cracked pepper 1-1½ tsp sea salt, adjust this as desired Optional Beef Gravy 3 Tbsp butter 3 Tbsp flour 2-3 cups beef broth 2 tsp Worcestershire sauce ½ tsp onion powder ½ tsp garlic powder salt and pepper, to taste

Prep Time: 15 minutes
Cook Time: 1 minute
Servings: 6

Ingredients

(3 - 4 lbs) Top Round Roast
(3 Tbsp) Olive Oil
(1 tsp) Worcestershire Sauce
(4-5 Cloves) Garlic Cloves
(1 Tbsp) Fresh Thyme
(1/2 tsp) Ground Mustard
(1/2 - 1 tsp) Onion Powder
(1 tsp) Cracked Pepper
(1 - 1 1/2 tsp) Sea Salt

Directions

Preheat oven to 450°F.
Allow the meat to sit out for about 15 minutes to take some of the chill off, for the most even cooking. While it sits, add the olive oil, chopped herbs, sea salt and garlic to a small dish and whisk together.
Pat the top round roast dry with a paper towel. Place on the roasting rack in a roasting pan and spread the herb mixture all over the roast, on all sides, massaging and pressing it gently into the meat.
Place the roasting pan in the oven and allow it to sear for about 12-15 minutes. Lower the heat to 325°F.
Continue to roast for approximately 40-60* minutes more, or until about 5°-10°F temperature lower than desired internal temperature is reached as it will continue to rise once removed from the oven: 145°F (medium rare)–remove at about 135°F, 160°F (medium)–remove at about 150°F, 170°F (well done), remove at 160°F.
Loosely tent the beef with foil and allow it to rest for about 15 minutes to allow the juices to redistribute before slicing.

Optional Beef Gravy

Melt the butter over medium heat in a small saucepan. Add in the flour one tablespoon at a time, whisking until smooth.
Slowly pour in the 2 cups of beef broth and whisk until smooth. Add the Worcestershire sauce, garlic powder and onion powder.
Bring to a boil and allow the mixture to thicken to desired thickness, adding some of the extra broth if needed to thin the gravy out. Season with salt and pepper to taste. Serve over the roast beef.

Notes

*The size of your cut of meat will impact the cook time. The general rule for roasting beef is about 15-20 minutes per pound for medium-rare. It’s best to insert an oven safe meat thermometer or if you have a digital meat thermometer to keep an eye on the temperature overall.Use butchers twine to tie up your roast to help make it more even thickness throughout. The cut I used in the images was about the same thickness throughout, so it wasn’t needed but if you have a cut that is much thicker on one end, you will want to use it.If your cut of beef is thinner than 3 inches in thickness, it will cook at a much quicker rate, so either insert an oven safe thermometer or check regularly with an instant-read thermometer.Slice beef very thin with a sharp knife, against the grain. This is the ideal way to slice roast beef for the most tender slices. Make sure you let the meat rest as well before slicing.

Nutrition

Calories: 386kcal, Carbohydrates: 1g, Protein: 51g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 141mg, Sodium: 722mg, Potassium: 799mg, Fiber: 0.2g, Sugar: 0.2g, Vitamin A: 3IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 5mg