This post contains affiliate links. As an Amazon Associate, we earn from qualifying purchases.
Top round is the cut delis use for roast beef. It’s lean, it slices neatly and, cooked with a little care, it comes out rosy and tender with a savory garlic and herb crust.
It’s also one of the most affordable beef roasts in the case, usually much cheaper per pound than prime rib or tenderloin. That makes it a smart centerpiece when you want a holiday roast and the price of beef makes you hesitate.
Because it’s so lean, temperature matters more than time. An instant-read thermometer is the tool that makes this recipe reliable.
Ingredients and Swaps
- Top round roast: About 2 pounds. Bottom round, eye of round and sirloin tip are similar lean roasts that cook the same way.
- Garlic and herbs: Fresh garlic with dried thyme and rosemary. Use 1 tablespoon each of fresh herbs if you have them.
- Olive oil: Helps the seasoning stick and the outside brown.
- Salt: If you can, salt the roast the night before and refrigerate it uncovered. It seasons the meat all the way through.
Tips for a Tender Top Round Roast
- Take the chill off. Let the roast sit at room temperature for 30 minutes so it cooks evenly.
- Go by temperature. Start checking at 45 minutes. Pull the roast at 130–135°F for medium-rare or 140–145°F for medium. It rises a few degrees as it rests.
- Don’t cook it past medium. Lean cuts turn dry and chewy when well done.
- Rest it. Fifteen minutes under loose foil keeps the juices in the meat.
- Slice thin, against the grain. Thin slices cut across the muscle fibers are the secret to tender top round.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $13.35 from Walmart, $13.29 from ALDI · Per Serving – $3.32 to $3.34
Top Round Roast Beef
Ingredients
Method
- Take the roast out of the fridge 30 minutes before cooking. Preheat the oven to 350°F.
- Pat the roast dry. Mix the oil, garlic, salt, pepper, thyme and rosemary and rub the mixture all over the roast.
- Place the roast on a rack in a roasting pan, or on a bed of thick onion slices in a baking dish.
- Roast for 50–70 minutes, checking early, until a thermometer in the center reads 130–135°F for medium-rare or 140–145°F for medium.
- Tent loosely with foil and rest for 15 minutes.
- Slice thinly against the grain and serve with the pan juices.
Notes
- Roast onions and carrots under the beef for extra flavor in the pan juices.
- Use fresh herbs if you have them.
- For a browner crust, sear the roast in a hot skillet for 2 minutes per side before it goes in the oven.
What to Serve with Roast Beef
Make Traditional Gravy with the pan juices and add Creamy Mashed Potatoes, Roasted Potatoes and Carrots or Creamed Spinach. It’s one of the mains on our Christmas Dinner for 4 menu.
Storage, Reheating and Leftovers
- Refrigerate: Up to 4 days in an airtight container.
- Reheat: Warm slices in a covered dish with a splash of broth at 300°F, just until heated, so they don’t overcook.
- Freeze: Freeze thin slices for up to 2 months.
- Leftovers: Cold, thin-sliced roast beef makes excellent sandwiches.
Roast Beef Questions
How long does a 2-pound top round roast take?
At 350°F, roughly 25–30 minutes per pound for medium-rare, so about 50–60 minutes. Ovens and roast shapes vary, which is why a thermometer is more dependable than a timer.
What temperature is safe for roast beef?
The USDA recommends cooking whole cuts of beef to 145°F and resting for at least 3 minutes. Many cooks prefer top round at medium-rare. Choose the doneness you’re comfortable with.
Why is my roast tough?
It was either cooked past medium or sliced too thick. Slice it as thinly as you can, across the grain.
