Garlic Herb Beef Top Round Roast - This is the best method of turning an inexpensive piece of meat into a tender, juicy, medium rare delight! 

Garlic Herb Beef Top Round Roast

Garlic Herb Beef Top Round Roast is the only way to prepare this normally tough cut of beef. This is the best method of turning an inexpensive piece of meat into a tender, juicy, medium rare delight!   

A top round roast is one of those inexpensive cuts of meat. It is lean and very flavorful, but it lacks fat and marbleizing throughout essentially making it tougher, and not as juicy as roasts made from more expensive cuts of beef.

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Garlic Herb Beef Top Round Roast

Garlic Herb Beef Top Round Roast - seared roast on rack

How to Cook a Top Round Roast Beef

The secret is called the pre-salt method. The night before you plan to cook the roast (24 hours), rub the entire roast with about 1 1/2 teaspoons of kosher salt. Wrap tightly in plastic wrap and refrigerate.

I have forgotten to do this part the night before and do it early the morning of and let it sit it for a minimum of 4-6 hours before cooking, it still works.

One hour before cooking remove the roast from the refrigerator to take the chill off.

Just before cooking pat dry with paper towels.

Mix herbs, salt, pepper, and garlic together in a small bowl. Rub the roast with 1 tablespoon of oil, evenly sprinkle with the garlic herb mixture.

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the roast and sear on all sides until browned, 3-4 minutes per side. Place the roast on a rack on a rimmed baking sheet or roasting pan.

Garlic Herb Beef Top Round Roast - cooked roast sliced

Roast in a 250ºF preheated oven for 1 hour 20 minutes or until the internal temperature at the thickest part reads 115ºF. Turn the oven off, leaving the roast in (don’t open the door) and roast another 30-40 minutes or until it reaches 130ºF for medium-rare at the thickest part. (I usually pull it out at about 123ºF because it will continue to cook and we like it more on the rare side.) Roast until internal temperature reaches 140ºF for medium, pull out and let rest.

It’s a long cooking time but this method produces a tender, juicy piece of meat.

Garlic Herb Beef Top Round Roast - sliced roast

Please, I beg of you DO NOT cook past 140ºF! It will be too dry and not as tender. (on my knees here) You really might want to pull it out at 135ºF if you like it medium. As stated before, it will continue to cook while resting.

Garlic Herb Beef Top Round Roast - sliced roast

Remove the roast from the oven, transfer to a carving board or platter, cover with aluminum foil and allow to rest for 15 minutes.

Slice and serve!

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Top Round Roast Recipe

Garlic Herb Beef Top Round Roast - This is the best method of turning an inexpensive piece of meat into a tender, juicy, medium rare delight! 

Garlic Herb Beef Top Round Roast Recipe

Garlic Herb Beef Top Round Roast – This is the best method of turning an inexpensive piece of meat into a tender, juicy, medium rare delight!
4.63 from 106 votes
Print Pin Rate
Course: Dinner, Main
Cuisine: American
Keyword: beef, garlic, herb, top round roast
Prep Time: 15 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 5 minutes
Servings: 8
Calories: 314kcal
Author: Don’t Sweat The Recipe

Ingredients
 

  • 1 2.5-3 lb boneless top round roast
  • 2 teaspoons kosher salt, divided
  • 2 tablespoons olive oil, divided
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon crushed red pepper flakes more or less as desired
  • 5 cloves of garlic finely minced

Instructions

  • The night before you plan to cook the roast, rub 1 1/2 teaspoons of salt evenly over the meat. Wrap tightly with plastic wrap and refrigerate. Or at least do this step 6 hours ahead of cooking.
  • At least one hour before roasting, remove the roast from the refrigerator to take the chill off.
  • Preheat the oven to 250 degrees F.
  • Pat the roast dry with paper towels to remove excess moisture from the meat.
  • Rub the roast all over with 1 tablespoon of olive oil.
  • In a small bowl mix the remaining 1/2 teaspoon of kosher salt, oregano, thyme, red pepper flakes, black pepper, and garlic.
  • Evenly rub the garlic herb mixture on all sides the roast
  • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer. Add the roast and sear on all sides until browned (including the sides and the ends), about 2 to 3 minutes per side.
  • Transfer the roast to a wire rack set inside a rimmed baking sheet lined with foil (easy clean up).
  • Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare (I remove it at about 123 degrees F it will continue to cook while resting) or 140 degrees F for medium. Do not cook the roast past medium it will be too dry!
  • Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve.

Nutrition

Calories: 314kcal | Carbohydrates: 1g | Protein: 44g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 123mg | Sodium: 697mg | Potassium: 694mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 0.6mg | Calcium: 51mg | Iron: 4.6mg

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93 Comments

  1. I’m 50 years old and I’ve never made a good roast beef…until now. Growing up, I loved roast beef dinner. And although I’ve gotten her instructions, mine has never come out like my mom’s. Tonight, I finally did it!! Thanks to this recipe. My husband loved it too!5 stars

    1. Hi, Lisa! We are so happy to hear you loved the recipe! This is the only method we use after our many failed attempts. 😉

      1. I just threw out my other recipes because this was the only one that worked for me. Absolutely perfect…and delicious! We have about 1/2 of the roast left and I am wondering how to reheat it so it isn’t dry and overdone.5 stars

    2. I made this garlic herb crusted roast tonight and I have to say that came out perfectly. I adjusted the cook time, as I’m single and cooking for one, and therefore bought a 1-1/2 lb roast. I prefer meat to be rare to mid, and it was wonderfully red and warm on the inside. I used the brown bits and drippings from the roasting pan with some veggie stock to make a gravy. I’ve bought this inexpensive cut of meat before and it always came out dry and bland. This recipe calls for a larger cut. This will be my go-to method for roasting beef from now on. Utterly delicious!5 stars

      1. May I please ask what you adjusted the cooking time to? We love medium rare, and our roast isn’t as large as what is called for in the recipe.

  2. I did exactly what the recipe said to do. The roast turned out exactly as promised-tender, flavorful, simple to make. I was amazed! Thank you for sharing this!5 stars

  3. As a kid, I only knew beef as a well-done, dried out hunk that you smothered with instant mashed potatoes and a jar of gravy. Obviously, I wan’t fond of beef.
    As an adult, I learned to cook heathy meals but never mastered a roast until this amazing recipe! Thank you, thank you, thank you! My roast is perfect and I can freeze the leftovers for sandwiches, a salad, omelette, on a baked potato, etc.5 stars

    1. For medium rare I would suggest 45-50 minutes, then check the internal temperature. I use a digital cooking probe thermometer and time. One that sits on the counter with the probe in the meat while cooking. This is very helpful to ensure the proper temp is met.

        1. Hi, Susan. I’ve never cooked one that small, so I can’t guarantee the results. But with that said, yes, I would lower the heat to about 225 degrees. Good luck and let us know how it comes out.

  4. I read,listened, thought and pulled 5 degrees higher than what you loved. Turns out that your description was perfect. I have never enjoyed this cut of meat more. Thanks so much!5 stars

  5. Your recipe is awesome! I have never made a roast before that did not turn into shoe leather. This was just delicious, tender and full of flavor. Thanks for the recipe. I will definitely make this again.5 stars

    1. After years of avoiding cooking a beef roast for fear of ruining it, I finally found the one perfect recipe in yours. I followed the recipe exactly as you said. It was delicious and perfect! No more fear! Thank you for sharing .5 stars

  6. Question that I hope you see soon, I did the salt this morning but then we went out for a big breakfast and now I want to hold off cooking until tomorrow. Is that too long for it to sit?

    1. Hey, Jamie! This pre-salt method can sit for 24 hours and it will be fine. I usually like to do it that way but sometimes I forget and have to do it early in the morning.

  7. I made this last night, and it came out perfectly. The only adjustment I made was cooking it in my electric roaster.. It was done and resting under foil in under 40 minutes total!!! Beautifully medium rare.. I went entirely by temperature, as I knew it would cook much faster in the roaster! Will be making this often!5 stars

  8. This recipe was a delight – I was so pleased with how much flavor it had, and the leftovers were divine once I realized they were best cold instead of microwaved. I’m trying to persuade myself not to make it again next week.5 stars

    1. Hi, Irene. I highly suggest going by internal temperature instead of exact cooking time. Aim for the first roasting to probably be about 1 hour 30 minutes (115 degrees F).

      1. This was an amazing recipe. I too had a 4+ pound roast. I did check mine about 1hr. 25 min and is was a little over 115. I did the rest of the process as instructed. The salt method was amazing and made the meat flavorful! I did this for Christmas dinner and everyone loved the meat. Thank you for sharing.5 stars

  9. OK, I’m confused. I looked up cooking a ‘top round roast and came across this one. The recipe is titled Garlic Herb Beef Top Round Roast. Great, exactly what I was looking for. The recipe instructions say to use a boneless eye-round roast. Top round roast and eye-round roasts are not the same. So, did you use the eye-round or a top round roast?4 stars

    1. Hi, Ruth. I have actually used both cuts with this method. They are both very leans cuts that become tender and juicy with the salting method.

    1. Hi, Linda. I have never cooked one that large. I would suggest you try 2 hours for the first cook time and be sure to use a meat thermometer.

    2. Always use a meat thermometer and go by temperature, not cooking time. Use the cooking time as a reference, but rely on the temperature and you’ll have a winner every time.

  10. Roast beef is daunting to me. We never had it when I was growing up, but tonite I am using your recipe to make a Top Round roast with mashed potatoes. I don’t know if it will yield enough juice for gravy, but I’ll try. The comments are helpful, and I will report back on the results. Crossed fingers. It could be very good, or very bad.

    1. I made two of these this time and we have not been too hungry this week and I have a whole one cooked. Can I freeze it?5 stars

  11. I’m actually preparing my roast now and I’m at the point where it is sitting in the oven (recently turned off) and it has about 17 minutes to go. It’s late so I won’t eat tonight although I must taste test to know how well I followed your directions. 🙂 Any suggestions for serving the next day without drying it out after being refrigerated? Janice

    1. Oh my goodness! It turned out absolutely delicious! I hope that it doesn’t dry out in the fridge (I plan to eat it tomorrow). I’ve wrapped the sliced pieces in aluminum foil and placed them inside a ziplock bag.5 stars

  12. This method works! Use any seasonings you like- but the advice to salt and plastic wrap the cut in advance, and turning the oven off for the remaining cooking (and a good digital thermometer) was AMAZING! Bravo!5 stars

    1. I LOVE you!😍 I have bought top round and eye round steaks before and have tried cooking like regular steak and even braising thinking it would slow and tender…..,😝
      I was given a 2.7lb top round roast and did EXACTLY as you said. 250F, had it set for 120 min. At 1.10 it was 135. Took it out and let it rest. OMG. Thank you, thank you.5 stars

  13. This was THE BEST roast I’ve ever made! My husband and son ate almost the entire roast, and it was a big roast! Followed your directions, and it came out perfect! Thank you so much for posting.5 stars

  14. We had a big piece of top round roast leftover from making jerky. Being tired of jerky I found this recipe. I followed it exactly and it was one of the best roast I ever made!
    Thanks for posting…5 stars

  15. How would this work with a chuck roast? That cut is typically more tender, but not always! My chucks are only about 1.5” thick. Have you tried this with chuck roast? Any recommendations? Thanks!

  16. what temp do i remove it from the oven to achieve a bit more rare than medium, assuming letting it rest for 15 minutes.???

    1. 125 degrees is considered rare. Although, I’ve never done this before I would try pulling it out when it hits 115 degrees.

  17. Today for Easter, I was brave enough to attempt this with much success. Thank you for the very clear recipe and explanation.
    With top round roast, I usually take the easy way out and make some kind of barbacoa in the slow cooker, but today wanted to try something new. Thanks again!!5 stars

  18. After years of avoiding cooking a beef roast for fear of ruining it, I finally found the one perfect recipe in yours. I followed the recipe exactly as you said. It was delicious and perfect! No more fear! Thank you for sharing .5 stars

  19. This turned out fabulously! My husband said it tasted like prime rib. I have a sirloin tip roast thawing right now. Would this method work for this type of roast?5 stars

  20. Just made this tonight and can confirm that it is STELLAR! I even erred on the side of rare (120° final temp) and WOW! Really easy recipe, just a little bit of a time investment. Totally worth it. Leftovers sliced thinly makes heavenly roast beast sammys.5 stars

  21. Oh my gosh! This was AMAZING! I had an almost 4lb roast so I cooked about 1 hour and 45 minutes. Followed the rest of directions to a T. It came out perfectly to medium.5 stars

  22. My roast is 4lb. 13oz. How should I adjust the cooking time? Also can the roast be salted in the refrigerator for longer than 24 hours?

    1. I use a digital cooking probe thermometer. One that sits on the counter with the probe in the meat while cooking. This is very helpful to ensure the proper temp is met. For the initial cooking time, I would start watching the internal temp to be 115 degrees.

    1. Mix herbs, salt, pepper, and garlic together in a small bowl. Rub the roast with 1 tablespoon of oil, evenly sprinkle with the garlic herb mixture.

  23. I made this recipe just as stated and it turned out perfect! My family raved about it…even the leftovers were juicy & oh so good! The only adjustment I’d make, is next time I probably will cut back on the red pepper flakes…was a bit spicy. Dont hesitate to give this a try – you wont be disappointed!

  24. Thank you for this recipe! I made a very small roast, 1.7lbs. I followed your recipe, except for the oven method. 40min @ 325⁰ brought it to 125⁰, which was my goal, thanks also for the temperature advice.5 stars

  25. I made this today for New Years Day for me and my husband. I had my doubts about your cooking instructions but I followed it to a T. It was so good. Thank you. I’m giving this a 10. Any ideas on what to do with the leftover?

  26. I made this tonight with a top round roast. My only change was 1/2 tsp of the pepper flakes since I’m kind of a wimp with hot stuff. It came out perfect! I made a gravy from the drippings in the pan and it was just spicy enough with cutting the red pepper. Definitely a great recipe!5 stars

  27. I was looking for a recipe for a 2.5 lb top round roast, and came across this one. Have made it twice, following the directions exactly. (by the way, I did it in two different ovens) We like our roast “medium”, and this was PERFECT both times. Tender, juicy, flavorful, easy to prepare. What more can you ask for? Only top round recipe I will ever use.5 stars

  28. For the 30-40 minutes in the oven with the heat turned off…. I’m concerned my gas oven will lose the necessary heat due to the vents (unlike an elec. oven). Should I make any adjustments to the procedures? Thank you.

  29. So great! I’ve made roast beef so many times with great success but I buy specific cuts. So when my husband came home with this one I thought we were done for. It came out great and very tender, low and slow was definitely the way to go!5 stars

  30. I cannot wait to try this recipe this week after all the great comments! One question, I’m allergic to Oregano, can I use Basil instead?5 stars

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