INGREDIENTS
- 4 lb Top Round Roast or Bottom Round Roast, allowed to sit at room temperature for 1-2 hours
- 4 tbsp Olive oil divided
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tsp Italian seasoning
- 1 tsp Kosher salt
- ½ tsp Black Pepper ground
- 1 cup Red wine optional
- 2 tbsp Butter optional
INSTRUCTIONS
- Combine all the seasoning ingredients in a small bowl. Dry the roast with paper towels, brush it with olive oil on all sides then season it generously with the rub. Let it rest for about 15 minutes.
- Pre-heat the oven to 325℉. Set a heavy skillet or a cast iron skillet over high heat and add the oil. When the oil is hot, sear the roast on all sides. You may need to hold the roast with tongs to sear the ends.
- When the roast is nicely browned, insert an oven safe digital thermometer or meat thermometer in the thickest part of the roast and place the pan in the oven. You can also transfer the beef to a low rimmed pan fitted with a roasting rack.
- The roast beef is done when it reaches an internal temperature of 125℉-130℉. I would recommend starting to check the temperature after 30 minute to make sure that you don’t overcook the roast. If you have a smaller roast, begin checking at about 20 minutes.
- Remove the roast from the oven and transfer it to a cutting board or a plate. Tent it loosely with aluminum foil and let it rest for 20- 30 minutes. The temperature of the meat will continue to rise slightly.
- To serve the roast, use a sharp carving knife or an electric knife to cut thin slices across the grain of the meat.
Red Wine Pan Sauce
- While the roast is resting on the cutting board, place the skillet or roasting pan on the stove set to medium-high heat. Add the wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Once the liquid has reduced by half, add a tablespoon of butter, and gently stir until it is melted, then season with salt and pepper to taste. You can even add some fresh herbs if you like. Remove it from the heat and pour it into a serving dish or a gravy boat.
NOTES
COOKING TIPS
The lack of fat in a round roast makes it a lot tougher than some of the more expensive cuts of beef like Prime rib or tenderloin. But there are some easy things that you can do to make sure that your top round roast beef is moist delicious and tender.
- Rest before cooking – Make sure you rest the meat at room temperature before you cook it. Giving the roast an hour or two to warm up a bit will ensure that your roast cooks evenly throughout. If the meat is cold when it goes into the oven the outside will cook much faster than the center, resulting in a large ring of dry meat around a rare center.
- Don’t skip the sear – Browning the outer layer of meat creates a rich flavor packed crust. If you don’t want to sear it on the stovetop, you can sear it in the oven. Start by setting your oven to 450°f. When the oven is pre-heated, place your roast in the oven for 15 minutes. This will sear the outside of the meat quickly. Then, immediately turn the heat down to 325°f and let the roast finish cooking.
- Do not overcook your roast! – Cooking the meat to the right temperature is probably the single most important thing that you can do. Remember that this is a very lean and unforgiving piece of beef, so if it is over cooked it will dry out! I would not rely on cooking time alone to determine doneness. Using an instant read thermometer will ensure that you cook a perfect roast beef every time.
- Final Rest – This is also an important step because the juices need to redistribute in the roast and create moisture. If you don’t give the roast time to rest, all of the juices will run out when you cut into it leaving you with a dry rather than a juicy piece of beef. After all you did to get here, take the time to let your roast rest. You will be so happy that you did!
NUTRITION
Serving: 8servingsCalories: 434kcalCarbohydrates: 2gProtein: 51gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 148mgSodium: 442mgPotassium: 827mgFiber: 0.3gSugar: 0.2gVitamin A: 97IUVitamin C: 0.1mgCalcium: 56mgIron: 5mg
