This delicious top round roast is one of my favorite dishes to serve for cozy family dinners and elegant celebrations. It’s lean, affordable, and incredibly flavorful when prepared the right way. Coated in a magical spice rub and slow-roasted to perfection, this cut transforms into a tender, melt-in-your-mouth roast with a beautifully seasoned crust and juicy interior. Simple, comforting, and impressive every time!
Ingredients
3–4 lb top round beef roast
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon dried thyme or rosemary
½ teaspoon dried oregano
½ teaspoon chili flakes (optional)
Preparation Method
Bring to Room Temperature
Remove the roast from the refrigerator and let it sit at room temperature for about 45–60 minutes. This helps it cook evenly.
Preheat the Oven
Preheat your oven to 450°F (230°C).
Season the Roast
Pat the beef dry with paper towels. Rub it all over with olive oil.
In a small bowl, mix all the spices, then generously coat the roast on all sides, pressing the rub into the meat.
Sear in the Oven
Place the roast on a rack set inside a roasting pan. Roast at 450°F (230°C) for 15 minutes to create a flavorful crust.
Slow Roast
Reduce the oven temperature to 325°F (165°C) and continue roasting for about 60–75 minutes, or until the internal temperature
reaches:
130°F (54°C) for medium-rare
140°F (60°C) for medium
Rest the Meat
Remove the roast from the oven and tent loosely with foil. Let it rest for 15–20 minutes to allow the juices to redistribute.
Slice and Serve
Slice thinly against the grain for maximum tenderness and serve warm.
Serving Suggestions
Serve with roasted potatoes, creamy mashed potatoes, green beans, or a simple pan gravy.
Leftovers make incredible sandwiches the next day!