A beef top round is one of the leanest, most affordable cuts you can roast - and one of the easiest to get right. The key isn't a long ingredient list but two techniques: pan-searing for a thin, flavorful crust, and finishing in the oven for juicy, evenly cooked slices. This recipe comes together quickly and works for top (inside) round, bottom round, and eye of round roasts between two and four pounds.
On the Method
I love to roast beef in a cast-iron skillet (and it makes for easy clean up). Especially when cooking for my clients, I brown the outside of the meat in the pan before roasting it. This technique is called pan-searing and gives the roast a slightly crispy crust that leads to tender, juicy slices. It also gives the meat a jump start on cooking before it hits the oven (we chefs are notoriously impatient).
The Ingredients
This recipe and the techniques described work with any two-to-four-pound beef roast. A top round is one of my favorite cuts because it's on the leaner side and has a nice shape. An eye of round roast will be even leaner. But roast your favorite cut or what you can find.
- Top round (inside round), bottom round, or eye of round beef roast. Since all these cuts they hail from the same part of the animal (the round/leg), they're interchangeable in this recipe. Adjust your cooking time based on the size of your roast.
- Avocado oil. This is my favorite all-around cooking oil. But you can use what you have or what you like. Sunflower, safflower, refined olive, and canola oil all work well at high temperatures.
- Kosher salt. I season liberally with kosher salt because it's not as strong as table salt. If you use table salt, scale back a little.
- Ground black pepper. For clients and at home, I freshly grind black pepper on cuts of meat after cooking. But at the risk of forgetting, you can certainly add it before browning the meat.
- Beef broth or leftover red wine (optional). If you don't plan to make a sauce, you don't need any broth or wine. I recommend choosing an unsalted or low-sodium broth or stock. And when cooking with wine, just be sure it is one you enjoy drinking! I love pairing roast beef with Cabernet Sauvignon, Zinfandel, Merlot, Syrah (Shiraz in Australia), or any red from the Bordeaux region of France.
The Techniques
Getting a tender, juicy top round roast comes down to two things: seasoning generously and searing before the oven.
- Seasoning. Ample seasoning is key to flavorful roast beef. Being shy with salt and pepper on a large piece of meat equals a bland bite. With large cuts of meat, you can't season the bulk of the meat on the inside. So liberally season the outside. Whether with salt, pepper, or your favorite spice mix, sprinkle or rub it on evenly, excessively, and everywhere.
- Pan-searing. This is a professional cooking technique that is just as easy in the home kitchen. To pan-sear, brown the outside quickly and deeply in a small amount of oil over high heat. You may see recipes that call for "oven-searing" which is first roasting at a higher temperature and then turning the heat down. I like oven-searing for roast chicken, but with beef, I find pan-searing best for creating a thin, slightly crispy crust. It also gives the roast beef slices a beautiful color variation from the dark edges to the pink or red center.
The Steps
- Preheat and prep. Preheat the oven to 375° F. Let the beef sit on the counter for about an hour to bring it to room temperature.
- Season and truss. Drizzle the roast with oil, and season it generously with salt and pepper or your favorite spice rub. Optional: Wrap butcher's twine around the roast in three, evenly spaced places and tie it off at the top.
- Brown the beef. Heat the oil in a cast-iron skillet over medium-high heat. I recommend one notch down from the highest heat on the dial. Once the oil shimmers, add the beef to the pan. Sear the top two sides of the roast first for two to three minutes each, until deeply browned. Adjust your heat as necessary. Then brown the two small ends (you may need to hold the roast up with tongs for these). Place the roast right-side up in the pan and immediately put it in the oven (the bottom will brown in the oven).
- Finish in the oven. Roast it to your desired internal temperature. For a three-pound roast, this will take about 30 minutes for rare (125° F when a probe thermometer is inserted horizontally into the thickest part of the roast). For an even smaller roast, begin checking after 20 minutes. For medium doneness or a light pink center (140° F), cook the roast for about 40 minutes.
- Rest and slice. Remove the roast from the oven, and rest it lightly tented with foil. If you plan to serve it warm, let the roast rest for at least 15 minutes before slicing. If your roast beef is for cold sandwiches and the like, you can cool it to room temperature, then chill it and slice it cold. Always slice against the grain, or perpendicular to the lines in the meat. Use a very sharp knife for thin, even slices. Tilt your knife at an angle to get the thinnest possible slices, or use an electric knife.
Beef Jus (Pan Sauce)
- Transfer the skillet to the stove. After removing the beef from the oven take it out of the skillet to rest. Then place the skillet on the stove over medium-high heat and add beef stock or red wine, or both.
- Reduce to concentrate the flavors. Reduce the liquid by half, scraping the bottom of the skillet or pan with a wooden spoon to release drippings (the tasty bits).
- Taste and season. Taste the beef jus and add salt to your liking. Finish with chopped fresh herbs, melt in a couple of tablespoons of butter, or whisk in a little heavy cream.
Chef's Tips
- Brown the outside of the meat well. Don't be afraid to turn the heat up high on the stove to brown the meat before roasting. The oil should shimmer it's so hot (definitely turn on the stove exhaust fan). Lower temperatures won't brown the outside of the meat completely before the inside starts to cook. And for the juiciest slices, you want the inside of the roast to cook with the gentler, even heat of the oven.
- Rest the finished roast. This is a standard best practice for any piece of meat. You'll always see juices escape when you cut into any cooked meat, but resting it after cooking prevents total moisture loss. For the most succulent slices, rest larger cuts on the counter for at least 20 to 30 minutes.
- Scrape the pan for a flavorful beef jus. When the roast is done cooking and you take it out of the pan you'll see little brown bits in the bottom. These are deliciousness. And contain loads of umami and the seasonings you added to the meat before cooking it. So add a few cups of broth or stock to the pan. Then as it simmers scrape these bits up with a wooden spoon. The result is a classic, simple, downright flavorful sauce. A splash of cream or a finish of butter is especially indulgent for a special occasion.
Storage & Reheating
Roast beef keeps well for a week or more in the refrigerator. Wrap it tightly to prevent moisture loss, or slice the entire roast and store the slices wrapped in parchment paper in an air-tight container. You can also freeze the whole roast, which makes it very easy to slice (let the chill come off a bit before slicing if you freeze it whole).
Reheat cooked roast beef slices covered with foil in a lower-heat oven, no hotter than 350° F, to prevent the meat from cooking further. Do the same with a whole roast, keeping it covered with foil to prevent it from drying out. Or you can gently warm slices covered with leftover beef jus in a pan on the stove.
Frequently Asked Questions
A standard three-pound top round roast needs around 30 minutes in a 375° F oven to become rare. But it's not time that matters when cooking meat, it's temperature. And every oven and cut of meat will cook slightly differently. If you prefer your roast rare, cook it until a thermometer reads 125° F. For medium or medium-well, cooking times can take up to 45 minutes or even more. Until you get to know your oven with a specific cut, check the internal temperature of the roast with a probe thermometer inserted into the thickest part.
As a general guide, plan for about 15 minutes per pound at 375°F for rare to medium-rare, but always rely on a probe thermometer rather than the clock. Pull the roast at 125°F for rare and 140°F for medium, then rest it for at least 15 minutes before slicing. If you pan-sear the roast first, the oven time will shorten.
Round roasts are lean cuts with fibrous connective tissue, which means tenderness comes down to choosing the right method for the doneness you want.
Roast hot and fast at 375°F, pull it rare to medium-rare (125–140°F). This is the method in this recipe. Sliced thin against the grain, a properly rested round roast is genuinely tender.
Roast low and slow at around 300°F until fork-tender and shreddable. This breaks down the collagen over time and is the foundation of most traditional pot roasts.
Braise or smoke by cutting the roast into two-inch cubes, browning them in a hot pan first, then braise the cubes in broth in a Dutch oven, slow cooker, or Instant Pot over low heat until tender.
The mistake is blasting a round roast to medium or beyond at high heat. That’s how you end up with a dry and tough roast.
While I am partial to my cast-iron skillet for a quick roast, you can roast larger cuts like top rounds in a variety of pans. Any oven-safe pan, a sheet pan with a rack set inside, or a Dutch oven are all great vessels for the high-heat cooking of roast beef. If you prefer your roast with a thin crust, choose a pan with low sides so the heat of the oven can circulate as much of the roast as possible. At home and for clients, I sear and roast all meat and fish in a sauté pan or sheet pan.
📖 Recipe
Beef Top Round Roast
Pan-sear a beef top round roast on the stovetop, finish it in the oven, and make a simple beef jus from the drippings. Works for top (inside) round, bottom round, and eye of round roasts. Ready in about an hour.
- Total Time: 1 hour (15 minutes active)
- Yield: 1 Beef Roast 1x
Ingredients
- 1 2-to-4 pound beef top round roast, at room temperature
- 3 tablespoons of high-heat cooking oil or pastured lard or beef tallow
- 2 to 3 teaspoons of kosher salt
- 1 teaspoon of ground black pepper
- 2 cups total of unsalted beef broth and/or red wine
Spice Ideas
- 2 teaspoons of ground coriander
- 2 teaspoons of onion powder
- 2 teaspoons of ground cumin
- 2 teaspoons of smoked paprika (pimentón)
- 1 teaspoon of cayenne pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of ground fennel seed
Instructions
Roast Beef
- Preheat and prep. Preheat the oven to 375° F. Let the beef sit on the counter for about an hour to bring it to room temperature.
- Season and truss. Season the beef generously with salt and pepper or your favorite spice rub and additional spices. Wrap butcher's twine around the roast in two or three, evenly spaced places and tie it off at the top (optional).
- Brown the beef. Heat the oil in a cast-iron skillet over medium-high heat. Once the oil shimmers, add the beef to the pan with one of the top sides down. Let it cook in the skillet undisturbed for two to three minutes until the surface is an intense brown. Adjust your heat as necessary. Rotate the roast to brown the adjacent top side, then again for both of the small ends (you may need to hold it up with tongs to sear the small ends). Place the roast right-side up in the skillet and immediately transfer it to the oven.
- Finish in the oven. Cook the roast to your desired internal temperature. For a three-pound roast, this will take about 30 minutes for rare to medium-rare. Begin checking the roast after 20 minutes with a probe thermometer inserted horizontally into the thickest part to gauge its doneness. Aim for 125° F for rare and 140° F for medium.
- Rest and slice. Remove the roast from the oven and rest it lightly tented with foil for 15 minutes. Do this on a plate or platter if you plan to make the beef jus with the pan.
Beef Jus (Pan Sauce)
- Transfer the skillet to the stove. After removing the beef from the oven, take it out of the skillet to rest. Then place the skillet over medium-high heat and add beef stock or wine (or both).
- Add the stock. Reduce the liquid by half, scraping the bottom of the skillet with a wooden spoon to release drippings (flavorful little bits).
- Taste and season. Taste the beef jus and add salt and pepper to your liking. Finish the jus with chopped fresh herbs, butter, or a splash of heavy cream.
Notes
Chef's Tips
- Brown the outside well. Don't be afraid to turn the heat up high before the roast goes in the oven. The oil should shimmer it's so hot.
- Rest the finished roast. You'll always see some juices escape when you slice meat, but resting minimizes the loss. For the most succulent slices, rest the roast lightly covered with foil for at least 20 minutes before cutting.
- Scrape the pan for a flavorful beef jus. Those little brown bits left in the pan after roasting are loaded with umami and seasoning. Add broth or stock, let it simmer, and scrape them up with a wooden spoon. The result is a classic, effortlessly flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 40 to 50 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 (about) ¼-inch slice of roast beef
- Calories: 37
- Sugar: 0.1 g
- Sodium: 290.3 mg
- Fat: 3.7 g
- Carbohydrates: 0.2 g
- Protein: 0.9 g
- Cholesterol: 1.4 mg
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Hugh
Good recipe, just not sure how a 3LB round would done in 30 minutes. Probably closer to an hour, even for rare
esb
I'm a bit confused - top round is definitely better option than bottom or eye round (but not leaner than eye round), but I can't find a piece larger than 2 lb and it's flatter and wider to compare to the eye round cylindrical shape. In short in the case of top round, it'd be hard to get slices like on your picture
Chef Christina, CCMP
Hi there,
Thanks for your comments. I am wondering if it comes down to what's at our individual local stores, or markets. Every grocer carries different versions of cuts from different suppliers. I definitely cut the roast very thin, and rolled them, which is why it looks that way. Either way, I hope you enjoyed your roast. 🙂
Grace
If using a Dutch oven for the roast, do I place the cover on or leave uncovered?
Chef Christina
Hi Grace!
It's really up to you if you use the dutch oven lid. Without it, the dry oven air will leave the crispy exterior on the roast you created in searing it. Covering it will steam the roast and the crust may soften a little.
Joanne
Can I add veggies (potatoes, carrot, onion) to the skillet while in the oven, or is it best to roast them separately? If adding, when/how long?
Chef Christina
Hi Joanne!
Yes, certainly add veggies to the pan, but in stages is probably best. Onions (depending on how you cut them) will cook pretty fast at high temperatures. Root vegetables like carrots and potatoes will need 20-30 minutes to get crispy and tender depending on size. If you like the beef rare, add the root veggies when you put the roast in the oven. Otherwise, wait about ten to fifteen minutes so they don't burn while you cook it medium or medium-well. Hope this helps! If the vegetables aren't fork tender when the roast is done, just take the meat out and let them cook more while it rests. 🙂
Gina
Can I cook this roast in the rotisserie?
Chef Christina
Sure could! The cooking time would be significantly longer, of course. Flavor should be great.
Steven
Well, these days I eat less beef as I refuse to pay the prices if possible, but I keep my eye on the last day section and picked a 3lb. roast. Roasts are not much part of my repertoire, but I have to say it turned out very well...just like Mom used to make...as best I remember from at least 25 years!
Great recipe and directions!
Carrie
Delicious recipe and easy to follow. I liked the suggestion of adding herbs, wine and heavy cream to the au jus. I added all three and even added a balsamic glaze to the au jus and it made it phenomenal! Normally I like my steaks medium well but chose to cook this to 135 degrees. It turned out well but I think I would try pulling it out at 130 degrees instead next time just to make it a bit more tender. I would definitely make this again due to the ease, the taste and the cheaper price of cut of meat.
Chef Christina
So glad you liked it Carrie and it turned out delicious. Love your riff on a pan sauce! Thanks for reading. 🙂
KG
This came out perfect! Followed the recipe as is (minus truss and I used a dutch oven) and included the suggested spices (minus onion powder since I don't have). I cooked it about 10ish minutes over since I have folks that did not care for the rare side of this beef round I used but truly a delicious recipe! The jus came out perfect where I did 1 c Cabernet Sauvignon and 1 cup beef broth, I added a bit of cracked black pepper, about 1 tbsp of butter, rosemary sprig and 1 bay leaf. Chef's kiss indeed! Thank you so much for having this recipe cause after reading the steps I knew it was my Super Bowl meal haha!
Chef Christina
Kathy, what a humbling thing to read and so glad it came out delicious! From the sound of it, I'd say your kitchen prowess and intuition to cook with wine is the reason is was so delicious.:) Keep on cooking!
Cheers,
Christina
Kim
What if you meat is sliced into pieces. It’s not
like a whole roast. Can you fry it like round steak/chicken fried steak?
Chef Christina
Hi Kim,
You certainly can sear (shallow fry) the steaks in a thin coating of oil in a cast iron skillet. Cast iron works great for that purpose, too. For the most tender steak, cook them more towards medium-rare (if that suits your liking). If you cook it past medium doneness (pink in the middle with brown around the edges), thinly slicing the steaks after frying will help make for more tender pieces. Hope this helps, thanks for reading! 🙂
Joan
Love the roast beef. Much prefer this rather than buying deli roast beef.
Seo mistakes
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Jill
OK. Really dumb question. I have failed at roast beef in the past but perhaps I'll give it another go. Just take my word for the tough embarracing meat that I've placed before my family. Do you cover the pan when in the oven? And it really only takes 40 minutes?
thank you.
edibletimes
No dumb questions! You don't really need to cover any roasted item with foil. The outside will brown better if you don't and you'll get more even cooking. However, if the inside is not cooked to your preference and the outside starts to look too dark after some time in the oven, covering it with foil is a good move.
On cooking time, if you are first browning it on the stove before cooking it in the oven, then yes, it should not take more than an hour tops for a small 3-4 pound roast to reach medium rare/medium. A roast (regardless of size) will keep cooking a little once removed, covered and resting, so that can also be considered "cooking time". I pull mine out when my thermometer reads slightly below my "target temperature" of medium, at around 135 F.
The larger the roast, the longer it cooks of course, and time also depends on your oven and how done you like your beef (I recommended relying solely on a meat thermometer, 155 F will get you well done).
Hope this helps (keep the questions coming!), happy cooking, and thanks for coming by!
joan
Looks wonderful and now since some thoughtful person gave me an iron skillet, I will try this.
edibletimes
Wrote this one with you in mind:)
Donna
Did you sauté the squash in the same skillet?
Christina
Hi Donna! I sauté the squash is a separate skillet.