Serves 8
1560 min
Top of the Round Roast
Recipe GLPRabdede8804dcca
A beautifully seasoned whole beef roast that's marinated for 24 hours to lock in flavor, then seared and slow-roasted to tender perfection. This method ensures a juicy, deeply flavored roast with a savory herb crust.
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Ingredients
1 Top of the Round roast (3–4 pounds)
4 teaspoons fresh thyme leaves (or mixed fresh herbs such as thyme, parsley, and rosemary)
1 teaspoon garlic powder
3 tablespoons olive oil
1 teaspoon freshly ground black pepper
3 teaspoons salt
Directions
Combine the fresh herbs, garlic powder, salt, and freshly ground pepper in a small bowl to create a seasoning mixture.
Rub the seasoning mixture all over the roast, working it into the meat surface. Place the seasoned roast into a gallon-sized heavy-duty zipper-lock bag, seal it completely, and refrigerate for exactly 24 hours. This extended marinating time allows the salt to penetrate the meat fibers and draw out moisture that is then reabsorbed, ensuring a moist, flavorful roast.
After 24 hours, preheat your oven to 325°F. Allow the roast to rest at room temperature for about 15 minutes, then remove it from the bag and pat it thoroughly dry with paper towels until only minimal surface moisture remains.
Heat a cast-iron skillet over high heat until it is very hot and just beginning to smoke. Pour 2 tablespoons of the olive oil into the skillet; when the oil shimmers and is nearly smoking, carefully place the roast into the skillet. Sear all sides—top, bottom, and all edges—for approximately 2 minutes per side until a deep golden-brown crust forms. This searing locks in juices and develops rich flavor.
Set a roasting pan with an oven-safe wire rack inside at a convenient location. Once the roast is fully seared, transfer it to the rack. Insert a meat thermometer probe into the thickest portion of the roast, positioning it so it does not touch any bones.
Place the roasting pan in the preheated 325°F oven. Roast until the internal temperature reaches 145°F for a safely cooked medium-rare roast (for a 3.3-pound roast, this typically takes approximately 95–100 minutes, but times vary by shape and oven). Do not discard the drippings in the roasting pan, as they will be flavorful for gravy.
Remove the roast from the oven and place it on a clean surface. Tent it loosely with foil and allow it to rest for 15 minutes. During this time, the residual heat will continue to cook the meat slightly, and the juices will redistribute throughout for maximum tenderness.
After resting, slice the roast on an angle against the grain, using a sharp carving knife. As you slice, some flavorful juices will accumulate on the cutting board—reserve these.
Transfer the sliced roast to a serving platter and serve immediately. Drizzle any accumulated pan drippings and slicing juices over the top for added flavor and moisture.
