Description
This succulent top round roast is seasoned to perfection and cooked to a medium-rare finish, ideal for a special family dinner.
Ingredients
Scale
- 3–4 lb Top Round Roast
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tbsp Olive Oil
- 2 sprigs Fresh Rosemary (or Thyme)
- 1 cup Beef Broth
Instructions
- Preheat the oven to 325°F (165°C).
- Season the top round roast generously with salt, black pepper, garlic powder, and onion powder.
- Heat olive oil in a skillet over medium-high heat and sear each side of the roast for about 4-5 minutes until browned.
- Transfer the roast into a roasting pan, add rosemary, and pour beef broth around it.
- Roast in the preheated oven for approximately 1 hour 30 minutes or until it reaches an internal temperature of 135°F (57°C) for medium-rare.
- Allow the roast to rest under foil for 15-20 minutes before slicing.
Notes
- Ensure you let the roast rest before slicing to retain its juices.
- This roast pairs well with roasted vegetables or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 0g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg