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Sliced top round roast beef with a pink center on a cutting board

Top Round Roast Beef

A lean top round roast rubbed with garlic, thyme and rosemary and roasted to a rosy center, then sliced thin.
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pound top round roast
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Method
 

  1. Take the roast out of the fridge 30 minutes before cooking. Preheat the oven to 350°F.
  2. Pat the roast dry. Mix the oil, garlic, salt, pepper, thyme and rosemary and rub the mixture all over the roast.
  3. Place the roast on a rack in a roasting pan, or on a bed of thick onion slices in a baking dish.
  4. 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.
  5. Tent loosely with foil and rest for 15 minutes.
  6. 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.