Are you ready to transform an ordinary top round roast into a culinary masterpiece that will have everyone at your table swooning? This foolproof homemade roast beef recipe is about to become your new go-to dish for impressive family dinners and special occasions. With just a few simple techniques and some strategic seasoning, you'll create a tender, juicy roast that rivals any high-end restaurant's offering – and the best part? You'll do it all from the comfort of your own kitchen!
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 lbs top round roast
- Salt
- Pepper
- Garlic powder
- Onion powder
- Olive oil
- Beef broth
Instructions
- Remove the top round roast from the refrigerator 1 hour before cooking to allow it to come to room temperature, ensuring even cooking.
- Preheat the oven to 325°F (165°C), positioning the rack in the center of the oven.
- Pat the roast completely dry with paper towels to remove excess moisture, which helps achieve better browning.
- In a small bowl, mix salt, black pepper, garlic powder, and onion powder to create a seasoning blend.
- Generously coat the entire roast with the seasoning mixture, pressing the spices into the meat to ensure good adhesion.
- Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat.
- Sear the roast on all sides until a golden-brown crust forms, approximately 3-4 minutes per side.
- Transfer the seared roast to a roasting pan with a rack, fat side up, to allow even heat circulation.
- Pour beef broth into the bottom of the roasting pan to create moisture and prevent the meat from drying out.
- Insert a meat thermometer into the thickest part of the roast, ensuring it doesn't touch fat or bone.
- Roast in the preheated oven until the internal temperature reaches 135°F for medium-rare, approximately 2 hours and 15-30 minutes.
- Remove the roast from the oven and tent loosely with aluminum foil, allowing it to rest for 15-20 minutes to redistribute juices.
- Slice the roast beef against the grain into thin slices for maximum tenderness.
- Serve warm with optional au jus made from the pan drippings, or chill for cold roast beef sandwiches.
Tips
- • Temperature is Key: Always let your roast come to room temperature before cooking to ensure even heat distribution. • Pat Dry for Perfect Browning: Use paper towels to remove excess moisture, which helps create that gorgeous golden-brown crust. • Don't Skip the Sear: Browning the meat before roasting locks in flavor and creates a delicious exterior. • Use a Meat Thermometer: This is crucial for achieving your desired level of doneness without overcooking. • Rest is Best: Always let your roast rest after cooking to allow juices to redistribute, ensuring maximum tenderness. • Slice Against the Grain: This simple technique makes your roast beef more tender and easier to chew. • Versatility Tip: This roast is perfect served hot or cold, making it great for multiple meals throughout the week.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 0g
Protein: 35g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 100mg
