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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! 
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4.2 from 102 votes

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!
Prep Time15 mins
Cook Time1 hr 50 mins
Total Time2 hrs 5 mins
Course: Dinner, Main
Cuisine: American
Keyword: beef, garlic, herb, top round roast
Servings: 8
Calories: 314kcal
Author: Don't Sweat The Recipe


  • 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


  • 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.


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