Tulo

Top Round Roast Recipe

Top round is a lean, big-grained cut that turns tough if it's blasted with high heat the whole time, so roasting it low and slow to a precise internal temperature keeps it evenly pink, then a short blast in a hot oven builds a real crust without overcooking the interior. Slicing it thin against the grain afterward is what actually makes the lean texture feel tender on the plate.

Prep
15 min
Cook
135 min
Total
150 min
Servings
8

Ingredients

Servings8
  • 3 1/2 lb top round roast
  • 2 tbsp olive oil
  • 1 1/2 tbsp kosher salt
  • 1 tsp black pepper, coarsely ground
  • 4 cloves garlic cloves, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp fresh thyme leaves
  • 1 cup beef broth
  • 2 tbsp unsalted butter

Nutrition per serving

Calories
358
Protein
57g
Carbs
1g
Fat
16g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Remove the roast from the refrigerator 45 to 60 minutes before cooking so it loses its chill; a cold roast cooks unevenly from the outside in.
  2. 2Preheat the oven to 250°F (120°C).
  3. 3Pat the roast dry with paper towels, rub it all over with olive oil, then season generously with kosher salt, black pepper, minced garlic, rosemary, and thyme, pressing the herbs into the surface.
  4. 4Set the roast fat-side up on a rack set in a roasting pan and insert a meat thermometer into the thickest part, away from any fat or bone.
  5. 5Roast at 250°F until the internal temperature reads 120 to 125°F for medium-rare, about 1.5 to 2 hours depending on the roast's size; start checking the temperature at the 1-hour mark.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  6. 6Remove the roast from the oven, tent it loosely with foil, and let it sit for 10 minutes while the oven heats to 500°F (260°C).
  7. 7Uncover and return the roast to the hot oven for 8 to 10 minutes to develop a deep brown crust, watching closely so the exterior doesn't overcook.
  8. 8Transfer the roast to a cutting board, tent with foil, and rest for 15 to 20 minutes; the internal temperature will climb another 5 to 8 degrees as it rests.
  9. 9While the roast rests, set the roasting pan over medium heat on the stovetop, pour in the beef broth, and scrape up the browned bits from the bottom. Whisk in the butter until the jus is glossy.
  10. 10Slice the roast very thin against the grain and serve with the pan jus spooned over the top.
How to Use a Meat Thermometer

Tips & variations

  • Salt the roast the night before and leave it uncovered on a rack in the fridge; this dry brine seasons deeper and helps the surface dry out for a better crust.
  • Bottom round or eye of round can substitute in this same method, though both are slightly leaner and can turn tough if pushed past medium-rare.
  • Save any thin end pieces or slightly overcooked edges for sandwiches, where extra sauce or mustard makes the texture less noticeable.
  • For a garlicky crust, cut small slits into the roast before seasoning and tuck slivers of garlic directly into the meat.

Storage & reheating

Store sliced or whole roast in an airtight container in the refrigerator for up to 4 days, or freeze slices in a single layer before bagging for up to 3 months. Because the cut is lean, reheat gently: warm slices briefly in a covered skillet with a splash of the reserved pan jus or beef broth over low heat, or add cold straight from the fridge to sandwiches rather than microwaving, which toughens it quickly.

Tips from the Tulo kitchen

  • Push the thermometer probe in from one end toward the center rather than straight down through the top, so the tip lands in the true middle of the roast instead of hitting the rack below.
  • If the roast stalls below 120°F with little time to spare, raise the oven to 300°F for the last stretch rather than waiting it out at 250°F; the jump is gradual enough not to shock the exterior.

FAQ

Why is my top round roast always tough?

Top round has little marbling and long muscle fibers, so it turns tough if it's cooked past medium or sliced with the grain instead of against it. Keep it at 125°F or below for medium-rare and slice thin, perpendicular to the visible fiber lines.

What temperature should I cook a top round roast to?

Pull it at 120 to 125°F for medium-rare, since the temperature will rise another 5 to 8 degrees during the rest. Cooking past 135°F internal makes this lean cut noticeably drier.

How long does a 3.5 pound top round roast take to cook?

At 250°F, expect roughly 1.5 to 2 hours to reach 120 to 125°F internal, plus about 10 minutes for the final high-heat sear and 15 to 20 minutes of resting.

Is top round roast the same as roast beef from the deli?

It's the same cut used for most sliced deli roast beef, which is why it's often labeled 'oven roast' or 'London broil roast' at the grocery store. Cooking and slicing it the same way at home produces a very similar result.

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