How long do you cook a top round roast?

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.

How long do you cook a beef roast per pound?

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.

How do I make a beef roast tender?

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.

What pans are best for roasting beef?

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.

Tender Beef Top Round Roast Recipe

Name: Beef Top Round Roast
Prep time: 15 min
Cook time: PT-493506H29M49S
Total time: 1 h
Cuisine: American
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; 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

Ingredients

Scale

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

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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.

Author: Chef Christina
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