20 Delicious Top Round Roast Recipes for Every Occasion

Let’s face it, finding the perfect recipe for that top round roast sitting in your fridge can be a game-changer for dinner tonight. Whether you’re craving something cozy for a family gathering or a quick, flavorful meal after a busy day, we’ve got you covered. Dive into our roundup of 20 mouthwatering recipes that promise to turn your ordinary roast into extraordinary meals for every occasion.

Garlic Herb Crusted Top Round Roast

Mastering the art of a perfectly roasted top round begins with this Garlic Herb Crusted Top Round Roast, a dish that marries the robust flavors of garlic and fresh herbs with the succulent tenderness of beef. Ideal for a sophisticated dinner party or a comforting family meal, this recipe promises to elevate your culinary repertoire with its elegant simplicity and depth of flavor.

Ingredients

• 3 lbs top round roast (bring to room temperature for even cooking)
• 4 cloves garlic, minced (fresh is best for vibrant flavor)
• 2 tbsp fresh rosemary, finely chopped (or substitute with thyme for a different herb profile)
• 2 tbsp fresh thyme, finely chopped
• 1/4 cup olive oil (extra virgin recommended for its fruity notes)
• 1 tsp salt (adjust based on preference)
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting.
2. In a small bowl, combine the minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper to create a fragrant herb paste.
3. Pat the top round roast dry with paper towels to ensure the herb paste adheres well and the roast browns evenly.
4. Generously coat the entire surface of the roast with the herb paste, using your hands to press the mixture onto the meat for full coverage.
5. Place the roast on a rack in a roasting pan, allowing air to circulate around the meat for uniform cooking.
6. Roast in the preheated oven for about 25 minutes per pound, or until a meat thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare. Tip: For a more well-done roast, continue cooking until the thermometer reaches 145°F (63°C).
7. Remove the roast from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.
8. Slice against the grain for tender pieces, and serve warm. Tip: Pair with a side of roasted vegetables or a light salad to complement the rich flavors of the beef.

The Garlic Herb Crusted Top Round Roast emerges from the oven with a beautifully golden crust, encasing the juicy, pink-centered meat. Each slice offers a harmonious blend of garlicky sharpness and the earthy aroma of fresh herbs, making it a standout centerpiece for any dining occasion. Consider serving it atop a bed of creamy mashed potatoes to soak up the delectable juices.

Slow Cooker Top Round Roast with Vegetables

This season, elevate your comfort food game with a dish that marries simplicity with sophistication. The slow cooker transforms a humble top round roast into a tender, flavorful centerpiece, surrounded by a medley of vegetables that soak up every bit of its rich juices.

Ingredients

• 3 lbs top round roast (trim excess fat for leaner results)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 4 carrots, peeled and cut into 2-inch pieces
• 4 potatoes, quartered (Yukon Gold for creaminess)
• 1 onion, sliced (yellow for sweetness)
• 2 cups beef broth (low sodium recommended)
• 2 tbsp Worcestershire sauce (adds depth)
• 3 cloves garlic, minced
• 1 tsp dried thyme (or 1 tbsp fresh)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side, to lock in flavors.
2. Transfer the seared roast to the slow cooker. Arrange carrots, potatoes, and onion around it.
3. In a bowl, whisk together beef broth, Worcestershire sauce, garlic, thyme, salt, and pepper. Pour over the roast and vegetables.
4. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the meat is fork-tender.
5. Tip: For a thicker gravy, remove the roast and vegetables, then simmer the liquid on the stove with a cornstarch slurry.
6. Tip: Let the roast rest for 10 minutes before slicing against the grain for maximum tenderness.
7. Tip: Add root vegetables like parsnips or turnips for a seasonal twist.

Here, the roast emerges succulent and richly flavored, its juices mingling with the vegetables to create a harmonious dish. Serve it over a bed of creamy polenta or with crusty bread to savor every last drop of the savory sauce.

Top Round Roast with Red Wine Sauce

Few dishes embody the essence of comfort and sophistication quite like a perfectly cooked top round roast, especially when accompanied by a rich red wine sauce that elevates it to new heights.

Ingredients

• 3 lbs top round roast (bring to room temperature for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup red wine (choose a full-bodied variety like Cabernet Sauvignon)
• 1/2 cup beef broth (low sodium recommended)
• 2 tbsp unsalted butter (for a richer sauce)
• 1 tbsp all-purpose flour (for thickening the sauce)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the roast.
2. Season the top round roast evenly with salt and black pepper on all sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the roast on all sides until a deep brown crust forms, approximately 3-4 minutes per side. Tip: Do not move the roast while searing to allow the crust to develop properly.
5. Transfer the skillet to the preheated oven and roast for about 25 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C) on a meat thermometer.
6. Remove the roast from the skillet and let it rest on a cutting board, covered loosely with foil, for 10 minutes. Tip: Resting allows the juices to redistribute, ensuring a moist roast.
7. While the roast rests, return the skillet to medium heat and add minced garlic, cooking until fragrant, about 30 seconds.
8. Whisk in flour to create a roux, then gradually add red wine and beef broth, scraping up any browned bits from the bottom of the skillet.
9. Simmer the sauce until slightly thickened, about 5 minutes, then stir in butter and thyme for a glossy finish. Tip: Adjust the sauce’s thickness by simmering longer for a more reduced consistency.
10. Slice the roast against the grain and serve with the red wine sauce drizzled over the top.

Hearty and flavorful, this top round roast boasts a tender interior with a beautifully caramelized exterior, while the red wine sauce adds a luxurious depth. Consider serving it over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to impress.

Balsamic Glazed Top Round Roast

Yield to the allure of a perfectly cooked Balsamic Glazed Top Round Roast, where the rich, tangy glaze meets the succulent, tender meat in a harmonious blend of flavors. This dish is a testament to the elegance of simplicity, transforming a humble cut into a centerpiece worthy of any gathering.

Ingredients

• 3 lbs top round roast (trimmed of excess fat for a leaner dish)
• 1/2 cup balsamic vinegar (aged for a deeper flavor)
• 1/4 cup honey (or maple syrup for a different sweetness profile)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp salt (preferably sea salt for texture)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1 tsp dried rosemary (or fresh for a more vibrant taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. In a small bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, salt, pepper, and rosemary to create the glaze. Tip: Let the mixture sit for 10 minutes to allow the flavors to meld.
3. Place the top round roast on a rack in a roasting pan. Tip: Using a rack allows heat to circulate evenly around the meat.
4. Generously brush the roast with half of the balsamic glaze, ensuring it’s fully coated. Tip: Reserve the remaining glaze for later to add layers of flavor.
5. Roast in the preheated oven for 45 minutes. Then, brush the roast with the remaining glaze and continue roasting for another 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Tip: Use a meat thermometer for accuracy.
6. Remove the roast from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender result.

With its caramelized exterior and juicy interior, the Balsamic Glazed Top Round Roast offers a delightful contrast in textures. Serve it thinly sliced over a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Top Round Roast with Mushroom Gravy

Kickstart your culinary journey with a dish that marries the robust flavors of top round roast with the earthy richness of mushroom gravy, a combination that promises to elevate your dining experience to new heights.

Ingredients

• 3 lbs top round roast (trimmed of excess fat for a leaner dish)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 lb mushrooms (sliced, cremini or button for depth)
• 2 cloves garlic (minced)
• 1 tbsp all-purpose flour (for thickening the gravy)
• 1 cup beef broth (low sodium recommended)
• 1/2 cup heavy cream (for a richer gravy)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. Season the top round roast evenly with salt and black pepper, massaging the spices into the meat for full flavor penetration.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the roast on all sides until a golden-brown crust forms, approximately 3-4 minutes per side, to lock in juices.
5. Transfer the skillet to the preheated oven and roast for 25 minutes per pound for medium-rare, or until the internal temperature reaches 135°F (57°C) on a meat thermometer.
6. Remove the roast from the skillet and let it rest on a cutting board, covered loosely with foil, for 15 minutes to redistribute juices.
7. While the roast rests, return the skillet to medium heat and sauté mushrooms until they release their moisture and brown, about 5 minutes.
8. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
9. Sprinkle flour over the mushrooms and stir to coat, cooking for another minute to eliminate the raw flour taste.
10. Gradually whisk in beef broth and heavy cream, bringing the mixture to a simmer until the gravy thickens, about 3-5 minutes.
11. Stir in thyme leaves and adjust seasoning with salt and pepper if needed.

Marvel at the succulent slices of roast, each bite enhanced by the velvety mushroom gravy that clings lovingly to the meat. Serve alongside roasted vegetables or over a bed of creamy mashed potatoes for a meal that’s as visually appealing as it is delicious.

Spicy Top Round Roast with Chimichurri Sauce

Amidst the bustling flavors of modern cuisine, the Spicy Top Round Roast with Chimichurri Sauce stands as a testament to the harmonious blend of heat and herbaceous freshness, a dish that promises to elevate any dining table with its vibrant colors and bold flavors.

Ingredients

• 2 lbs top round roast (trimmed of excess fat for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 2 tsp chili powder (adjust for desired spice level)
• 1 cup fresh parsley (finely chopped, stems removed)
• 1/4 cup fresh cilantro (finely chopped)
• 2 cloves garlic (minced)
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes (optional for extra heat)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for roasting.
2. Rub the top round roast evenly with olive oil, then season all sides with salt, black pepper, and chili powder for a flavorful crust.
3. Place the seasoned roast on a rack in a roasting pan, and insert a meat thermometer into the thickest part, avoiding fat or bone.
4. Roast in the preheated oven until the thermometer reads 135°F (57°C) for medium-rare, about 20 minutes per pound, or adjust time for desired doneness.
5. While the roast cooks, prepare the chimichurri sauce by combining parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes in a bowl. Stir well and let sit to meld flavors.
6. Once the roast reaches the desired temperature, remove from the oven and let rest for 15 minutes before slicing to allow juices to redistribute.
7. Slice the roast against the grain into thin pieces for tenderness, and serve drizzled with the chimichurri sauce.

The Spicy Top Round Roast, with its perfectly seared exterior and juicy interior, pairs exquisitely with the bright, tangy chimichurri, offering a delightful contrast in textures and flavors. For an unforgettable presentation, arrange the slices on a platter, generously spoon the sauce over, and garnish with additional fresh herbs.

Top Round Roast with Horseradish Cream

Delightfully savory and perfectly tender, this top round roast paired with a zesty horseradish cream is a showstopper that promises to elevate any dinner table. Its simplicity belies the depth of flavor achieved through careful seasoning and precise cooking, making it an ideal centerpiece for both weeknight dinners and special occasions alike.

Ingredients

• 3 lbs top round roast (allow to sit at room temperature for 1 hour before cooking for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp kosher salt (adjust to taste)
• 1 tsp black pepper, freshly ground
• 2 cloves garlic, minced (for a more pronounced flavor, increase to 3 cloves)
• 1 cup sour cream (full-fat recommended for creamier texture)
• 2 tbsp prepared horseradish (adjust to taste for more or less heat)
• 1 tbsp fresh chives, finely chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature before the roast goes in.
2. Pat the top round roast dry with paper towels; this helps the seasoning adhere better and promotes a superior crust.
3. Rub the roast evenly with olive oil, then season all sides with kosher salt and black pepper, pressing gently to adhere.
4. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly around the meat.
5. Insert a meat thermometer into the thickest part of the roast, avoiding fat or bone, to monitor the internal temperature accurately.
6. Roast in the preheated oven until the internal temperature reaches 135°F (57°C) for medium-rare, about 20 minutes per pound, or adjust according to your preferred doneness.
7. While the roast cooks, prepare the horseradish cream by combining sour cream, prepared horseradish, and minced garlic in a small bowl; mix well and refrigerate until serving.
8. Once the roast reaches the desired temperature, remove it from the oven and let it rest, loosely covered with foil, for 15 minutes; this allows the juices to redistribute, ensuring a moist and flavorful roast.
9. Slice the roast against the grain into thin slices for maximum tenderness, and serve with a dollop of horseradish cream and a sprinkle of fresh chives.

Carving into this roast reveals a perfectly pink center, enveloped by a crusty, herb-flecked exterior that’s nothing short of divine. The horseradish cream adds a bright, tangy contrast that cuts through the richness of the beef, making each bite a harmonious blend of flavors and textures. For an unforgettable presentation, arrange the slices on a platter with roasted vegetables and drizzle with the resting juices.

Rosemary and Thyme Top Round Roast

Mastering the art of a perfectly roasted top round begins with this Rosemary and Thyme-infused masterpiece, a dish that marries simplicity with sophistication for an unforgettable dining experience. Moist, tender, and aromatic, this roast is a testament to the power of fresh herbs and precise cooking.

Ingredients

• 3 lbs top round roast (allow to sit at room temperature for 1 hour before cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 3 cloves garlic, minced (for a more pronounced flavor, increase to 5 cloves)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a consistent cooking environment.
2. Pat the top round roast dry with paper towels; this step is crucial for achieving a beautifully browned exterior.
3. In a small bowl, combine olive oil, rosemary, thyme, salt, pepper, and garlic to create a fragrant herb rub.
4. Generously coat the entire surface of the roast with the herb rub, using your hands to press the mixture into the meat for maximum flavor penetration.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly and the fat to baste the meat as it cooks.
6. Roast in the preheated oven for about 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare, using a meat thermometer for accuracy.
7. Once the desired temperature is reached, remove the roast from the oven and tent it loosely with foil; let it rest for 15-20 minutes before slicing to allow the juices to redistribute.

Unveil a roast that’s succulent and richly flavored, with a crust that’s herby and crisp. Serve thinly sliced against the grain for tenderness, accompanied by a reduction of the pan juices or atop a bed of creamy mashed potatoes for a harmonious meal.

Top Round Roast with Garlic Mashed Potatoes

Kickstart your culinary journey with a dish that marries simplicity with sophistication, perfect for a cozy dinner or a special occasion. This top round roast, paired with creamy garlic mashed potatoes, promises a meal that’s both hearty and elegantly satisfying.

Ingredients

• 3 lbs top round roast (bring to room temperature for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 4 large potatoes, peeled and quartered (Yukon Gold recommended for creaminess)
• 1/2 cup milk (whole milk for richer texture)
• 4 tbsp butter (unsalted, for control over saltiness)
• 2 cloves garlic, minced (for mashed potatoes)
• Salt to taste (for mashed potatoes)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the roast.
2. Rub the top round roast with olive oil, then season evenly with minced garlic, salt, and black pepper.
3. Place the roast on a rack in a roasting pan, and insert a meat thermometer into the thickest part.
4. Roast in the preheated oven until the thermometer reads 135°F (57°C) for medium-rare, about 20 minutes per pound.
5. While the roast cooks, boil the quartered potatoes in salted water until fork-tender, about 15-20 minutes.
6. Drain the potatoes, then return them to the pot over low heat to evaporate any excess water.
7. Add milk, butter, minced garlic, and salt to the potatoes, then mash until smooth and creamy.
8. Once the roast reaches the desired temperature, remove it from the oven and let it rest for 15 minutes before slicing.
9. Serve the sliced roast with a generous portion of garlic mashed potatoes on the side.

Marvel at the succulent slices of roast, each bite infused with garlic and herbs, alongside the velvety smoothness of the mashed potatoes. For an extra touch of elegance, garnish with a sprig of rosemary or a drizzle of truffle oil to elevate the dish further.

Asian Inspired Top Round Roast

Yield to the allure of this Asian Inspired Top Round Roast, a dish that marries the robust flavors of the East with the comforting familiarity of a classic roast. Perfect for a weekend dinner, it promises a symphony of tastes that are both sophisticated and deeply satisfying.

Ingredients

• 2 lbs top round roast (trimmed of excess fat for a leaner dish)
• 1/4 cup soy sauce (low sodium preferred to control saltiness)
• 2 tbsp hoisin sauce (for a touch of sweetness)
• 1 tbsp sesame oil (toasted, for depth of flavor)
• 3 cloves garlic (minced, or 1 tbsp garlic paste for convenience)
• 1 tbsp ginger (freshly grated, or 1 tsp ground ginger in a pinch)
• 1/2 cup beef broth (to deglaze the pan and create a rich sauce)
• 1 tbsp cornstarch (mixed with 2 tbsp water for thickening the sauce)
• 2 green onions (sliced, for garnish)

Instructions

1. Preheat your oven to 325°F (163°C) to ensure it’s ready for roasting.
2. In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, garlic, and ginger to create the marinade.
3. Place the top round roast in a large zip-top bag or shallow dish, pour the marinade over, ensuring the meat is well coated. Marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
4. Heat a large oven-proof skillet over medium-high heat. Remove the roast from the marinade (reserve the marinade) and sear on all sides until browned, about 3-4 minutes per side.
5. Transfer the skillet to the preheated oven and roast for about 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. While the roast cooks, pour the reserved marinade into a small saucepan, add beef broth, and bring to a simmer over medium heat. Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes.
7. Remove the roast from the oven, let it rest for 10 minutes before slicing against the grain. Serve drizzled with the sauce and garnished with green onions.

Rich in umami and perfectly tender, this roast is a testament to the beauty of Asian flavors. For an unforgettable meal, pair it with steamed jasmine rice and a side of stir-fried vegetables, allowing the sauce to tie everything together.

Top Round Roast with Roasted Root Vegetables

Glistening under the golden hues of a perfectly roasted crust, this top round roast paired with caramelized root vegetables is a testament to the beauty of simple, yet sophisticated cooking. Each slice promises a tender, juicy bite, while the vegetables offer a sweet, earthy contrast that’s irresistibly comforting.

Ingredients

• 3 lbs top round roast (bring to room temperature for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 4 cups mixed root vegetables (carrots, parsnips, and beets, cut into 1-inch pieces)
• 2 tbsp fresh rosemary (chopped, or 1 tbsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1/2 cup beef broth (for deglazing, adds depth to the sauce)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. Season the top round roast generously with salt and pepper on all sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the roast for 3-4 minutes per side until a golden-brown crust forms.
4. Remove the roast from the skillet and set aside. In the same skillet, add the mixed root vegetables, rosemary, and thyme, tossing to coat in the remaining oil.
5. Return the roast to the skillet, nestled among the vegetables. Pour beef broth around the roast to deglaze the pan.
6. Transfer the skillet to the preheated oven. Roast for 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
7. Let the roast rest for 10 minutes before slicing against the grain for maximum tenderness.

Caramelized edges and a rosy center make this top round roast a showstopper, while the roasted root vegetables absorb all the savory juices, creating a harmonious blend of flavors. Serve it atop a rustic wooden board for an elegant, family-style presentation that invites everyone to dig in.

Top Round Roast with a Coffee Rub

For a dish that marries the robustness of coffee with the succulent tenderness of beef, this top round roast with a coffee rub is a culinary masterpiece that promises to elevate your dining experience.

Ingredients

• 1 (3-pound) top round roast (bring to room temperature for even cooking)
• 2 tablespoons finely ground coffee (use a dark roast for deeper flavor)
• 1 tablespoon brown sugar (packed, for a hint of sweetness)
• 1 teaspoon smoked paprika (adds a smoky undertone)
• 1 teaspoon garlic powder (or fresh minced garlic for more pungency)
• 1 teaspoon onion powder
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (freshly ground preferred)
• 1 tablespoon olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. In a small bowl, combine the ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper to create the rub.
3. Pat the top round roast dry with paper towels to ensure the rub adheres well.
4. Rub the olive oil all over the roast, then evenly apply the coffee rub mixture, pressing gently to adhere.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly.
6. Roast in the preheated oven for about 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare, using a meat thermometer for accuracy.
7. Remove the roast from the oven and let it rest for 15 minutes before slicing against the grain for maximum tenderness.

Perfectly balanced, the coffee rub imparts a rich, slightly bitter contrast to the natural sweetness of the beef, while the slow roasting ensures a melt-in-your-mouth texture. Serve thinly sliced over a bed of creamy polenta or alongside roasted root vegetables for a complete meal that’s as visually appealing as it is delicious.

Top Round Roast with Mustard and Herbs

Elevate your Sunday dinner with a succulent top round roast, coated in a vibrant mustard and herb crust that promises a symphony of flavors with every slice.

Ingredients

• 3 lbs top round roast (trimmed of excess fat for even cooking)
• 2 tbsp Dijon mustard (or whole grain mustard for texture)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic (minced, adjust to taste)
• 1 tbsp fresh rosemary (chopped, or 1 tsp dried)
• 1 tbsp fresh thyme (chopped, or 1 tsp dried)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for roasting.
2. In a small bowl, mix together the Dijon mustard, olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create a paste.
3. Pat the top round roast dry with paper towels to help the mustard and herb paste adhere better.
4. Evenly coat the roast with the mustard and herb paste, covering all sides for maximum flavor.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly around the meat.
6. Roast in the preheated oven for about 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare, using a meat thermometer for accuracy.
7. Once done, remove the roast from the oven and let it rest for 15 minutes before slicing to allow the juices to redistribute.

Velvety in texture and rich in flavor, this top round roast is perfectly complemented by its crispy, herbaceous crust. Serve it thinly sliced over a bed of roasted vegetables or alongside a creamy horseradish sauce for an extra kick.

Top Round Roast with Caramelized Onions

Hearty and rich in flavor, this Top Round Roast with Caramelized Onions is a showstopper that promises to elevate your dining experience. Perfectly seared and slow-roasted to tender perfection, it’s a dish that marries simplicity with sophistication, making it ideal for both weeknight dinners and special occasions.

Ingredients

• 3 lbs top round roast (trimmed of excess fat for better searing)
• 2 large yellow onions, thinly sliced (about 4 cups for even caramelization)
• 2 tbsp olive oil (or any neutral oil with a high smoke point)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 tbsp unsalted butter (for richness in caramelizing onions)
• 1 cup beef broth (low-sodium recommended to control saltiness)

Instructions

1. Preheat your oven to 325°F (163°C) to ensure it’s ready for roasting.
2. Season the top round roast evenly with salt and black pepper, pressing the spices into the meat for better adhesion.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes, to achieve a perfect sear.
4. Sear the roast on all sides until a deep brown crust forms, approximately 4 minutes per side, for maximum flavor.
5. Remove the roast from the skillet and set aside on a plate. Tip: Letting it rest briefly ensures juices redistribute.
6. In the same skillet, melt butter over medium heat and add the sliced onions, stirring occasionally, until they begin to soften, about 5 minutes.
7. Continue cooking the onions, reducing the heat to low, until they are deeply caramelized, about 25 minutes, stirring every few minutes to prevent burning.
8. Return the roast to the skillet nestled among the onions, and pour beef broth around it to keep the meat moist during roasting.
9. Transfer the skillet to the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Tip: Use a meat thermometer for accuracy.
10. Remove from the oven and let the roast rest for 15 minutes before slicing against the grain for tenderness.

Lusciously tender with a melt-in-your-mouth texture, this roast is beautifully complemented by the sweet, deep flavors of caramelized onions. Serve it sliced over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to impress.

Top Round Roast with a Red Pepper Jelly Glaze

Kickstart your culinary adventure with a dish that marries the robust flavors of top round roast with the sweet and tangy allure of red pepper jelly glaze, creating a symphony of tastes that’s both sophisticated and comforting.

Ingredients

• 3 lbs top round roast (bring to room temperature for even cooking)
• 1 cup red pepper jelly (for a smoother glaze, warm slightly before brushing)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 cloves garlic, minced (for a deeper flavor, let sit for 10 minutes after mincing)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for roasting.
2. Season the top round roast evenly with salt and black pepper, pressing the seasoning into the meat to enhance flavor.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes, to properly sear the roast.
4. Sear the roast on all sides until a golden-brown crust forms, approximately 3-4 minutes per side, locking in the juices.
5. Brush the roast generously with red pepper jelly, ensuring an even coat for a glossy finish and balanced flavor.
6. Transfer the skillet to the preheated oven and roast for about 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare, using a meat thermometer for accuracy.
7. Remove the roast from the oven and let it rest for 15 minutes before slicing, allowing the juices to redistribute for a moist and tender result.

Carve the roast against the grain into thin slices to showcase its succulent interior, each piece glistening with the red pepper jelly glaze. The contrast between the savory meat and the sweet, slightly spicy glaze makes this dish a standout, perfect for serving over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal.

Top Round Roast with Sweet Potato Mash

Amidst the bustling rhythm of everyday life, there’s something profoundly comforting about a dish that marries simplicity with sophistication. This Top Round Roast with Sweet Potato Mash is a testament to that balance, offering a hearty, flavorful meal that’s as nourishing as it is elegant.

Ingredients

• 2 lbs top round roast (bring to room temperature before cooking for even doneness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 4 large sweet potatoes (peeled and cubed)
• 1/4 cup heavy cream (for a richer mash, substitute with milk)
• 2 tbsp unsalted butter
• 1/2 tsp cinnamon (optional, for a warm spice note)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the roast.
2. Season the top round roast evenly with salt and black pepper, massaging the spices into the meat for full flavor penetration.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the roast on all sides until a golden-brown crust forms, about 3-4 minutes per side.
4. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Tip: Use a meat thermometer for accuracy.
5. While the roast cooks, boil the sweet potatoes in salted water until tender, about 15-20 minutes. Drain well.
6. Mash the sweet potatoes with heavy cream, butter, and cinnamon until smooth. Tip: For extra creaminess, warm the cream and butter before adding.
7. Let the roast rest for 10 minutes before slicing against the grain to ensure tenderness.

Carving into this roast reveals a perfectly pink center, enveloped by a savory crust that gives way to the velvety sweet potato mash beneath. The subtle sweetness of the potatoes, accentuated by cinnamon, complements the robust flavors of the beef beautifully. Serve alongside a crisp green salad or roasted vegetables for a complete meal that’s sure to impress.

Top Round Roast with a Honey Mustard Crust

Lusciously tender and brimming with flavor, this top round roast is elevated by a golden honey mustard crust that promises to delight the palate. Perfect for a Sunday dinner or a special occasion, it’s a dish that marries simplicity with sophistication.

Ingredients

• 3 lbs top round roast
• 1/4 cup Dijon mustard (smooth or grainy, according to preference)
• 2 tbsp honey (for a sweeter crust, add an extra tbsp)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 tsp dried thyme (or 1 tbsp fresh thyme, finely chopped)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for roasting.
2. In a small bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, salt, pepper, and thyme until well combined. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld.
3. Pat the top round roast dry with paper towels to ensure the crust adheres well. Tip: Room temperature meat roasts more evenly, so let it sit out for 30 minutes before cooking.
4. Generously coat the roast with the honey mustard mixture, using a brush or your hands to cover every surface.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly. Tip: Insert a meat thermometer into the thickest part of the roast, avoiding fat or bone.
6. Roast in the preheated oven for about 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare. For medium, aim for 145°F (63°C).
7. Remove the roast from the oven and let it rest, loosely covered with foil, for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful roast.

Now, the roast boasts a succulent interior with a crisp, flavorful crust that’s both sweet and tangy. Serve it thinly sliced against the grain, accompanied by roasted vegetables or a light salad for a meal that’s as beautiful as it is delicious.

Top Round Roast with a Cranberry Sauce

Unveiling a dish that marries the robust flavors of top round roast with the sweet and tangy allure of cranberry sauce, this recipe is a testament to the beauty of simple ingredients transformed into a culinary masterpiece. Perfect for a cozy family dinner or an elegant gathering, it promises to delight the palate with every bite.

Ingredients

• 3 lbs top round roast (allow to sit at room temperature for 30 minutes before cooking for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup cranberry sauce (homemade or store-bought, for a smoother sauce, blend before using)
• 1/2 cup beef broth (low sodium recommended to control saltiness)
• 2 tbsp balsamic vinegar (adds a nice depth of flavor)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the roast.
2. Season the top round roast evenly with salt and black pepper on all sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the roast on all sides until a golden-brown crust forms, about 3-4 minutes per side.
5. Transfer the skillet to the preheated oven and roast for about 25 minutes per pound for medium-rare, or until the internal temperature reaches 135°F (57°C) on a meat thermometer.
6. While the roast cooks, combine cranberry sauce, beef broth, balsamic vinegar, and rosemary in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
7. Remove the roast from the oven and let it rest for 10 minutes before slicing against the grain for maximum tenderness.
8. Serve the sliced roast with the cranberry sauce drizzled over the top or on the side for dipping.

Hearty and flavorful, the top round roast is beautifully complemented by the cranberry sauce’s sweet and tangy profile. For an extra touch of elegance, garnish with fresh rosemary sprigs and serve alongside roasted vegetables or a creamy mashed potato.

Top Round Roast with a Spicy Dry Rub

Delight in the robust flavors of a perfectly seasoned top round roast, a dish that promises to elevate your dinner table with its spicy dry rub and succulent interior. This recipe is a testament to the beauty of simplicity, allowing the quality of the beef and the boldness of the spices to shine through.

Ingredients

• 2 lbs top round roast (trimmed of excess fat for even cooking)
• 2 tbsp olive oil (or any neutral oil for coating)
• 1 tbsp kosher salt (adjust to taste)
• 1 tbsp black pepper (freshly ground for best flavor)
• 1 tbsp paprika (smoked paprika adds depth)
• 1 tsp cayenne pepper (adjust for desired heat level)
• 1 tsp garlic powder (for a hint of savoriness)
• 1 tsp onion powder (to complement the garlic)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for roasting.
2. In a small bowl, combine the kosher salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder to create the dry rub.
3. Pat the top round roast dry with paper towels to ensure the rub adheres properly.
4. Rub the olive oil all over the roast, then evenly apply the dry rub mixture, covering all sides.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly.
6. Roast in the preheated oven for about 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare, using a meat thermometer for accuracy.
7. Remove the roast from the oven and let it rest for 15 minutes before slicing against the grain for tender pieces.

The top round roast emerges from the oven with a crusty, flavorful exterior that gives way to a juicy, pink center. Serve it thinly sliced alongside roasted vegetables or atop a bed of creamy mashed potatoes for a meal that’s as visually appealing as it is delicious.

Top Round Roast with a Creamy Dill Sauce

Venturing into the realm of hearty, comforting dishes, this top round roast paired with a creamy dill sauce stands as a testament to the elegance of simplicity. Perfect for a Sunday dinner or a special occasion, its succulent flavors and tender texture are sure to impress.

Ingredients

• 3 lbs top round roast (bring to room temperature for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup heavy cream (for a richer sauce, substitute with half-and-half for lighter version)
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tbsp lemon juice (adjust to taste)
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for roasting.
2. Season the top round roast evenly with salt and black pepper, massaging the spices into the meat for full flavor penetration.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, sear the roast on all sides until a golden-brown crust forms, about 3-4 minutes per side.
4. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Tip: Use a meat thermometer for accuracy.
5. Remove the roast from the oven and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute, ensuring a moist roast.
6. While the roast rests, prepare the creamy dill sauce by combining heavy cream, chopped dill, lemon juice, and garlic powder in a small saucepan over low heat. Stir continuously until the sauce thickens slightly, about 5 minutes. Tip: Do not boil to prevent curdling.
7. Slice the roast against the grain into thin pieces for maximum tenderness. Serve drizzled with the creamy dill sauce.

Now, the top round roast boasts a melt-in-your-mouth texture, perfectly complemented by the bright, herbaceous notes of the dill sauce. For an extra touch of elegance, serve alongside roasted vegetables or a crisp green salad.

Conclusion

Perfect for any gathering, our roundup of 20 top round roast recipes offers something for everyone, from cozy family dinners to festive holiday feasts. We hope you’re inspired to try these dishes and make them your own. Don’t forget to share which recipe became your favorite in the comments below and pin this article to your Pinterest board for easy access to these delicious ideas. Happy cooking!

Bella Bacinos