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This Top Round Roast is simple to make with a savory upgrade on classic comfort food. The roast is seared for a richer flavor, then roasted to perfection with red wine and herbs, resulting in a fork-tender and juicy finish.
Top Round Roast That’s Tender & Juicy Every Time
I love a recipe that is a comforting meal that feels special without being complicated. That’s what this Top Round Roast recipe is all about! The quick sear locks in flavor before it is roasted to perfection, taking the flavor to the next level.
This is the kind of recipe that looks and tastes like a cozy Sunday meal, but is simple enough to have on a weeknight. When you want a dinner that is easy to make and delivers big on flavor, this roast checks all the boxes.
Ingredients
Here is everything you need to make this roast, along with a few simple substitution recommendations.
- 4 lb top round roast: A chuck roast or sirloin roast will work as well.
- 1 Tablespoon olive oil: Helps to sear the roast. You can also use avocado or canola oil.
- 2 teaspoons salt: Enhances the overall flavor. Use sea salt or kosher salt.
- 2 teaspoons pepper: Adds a mild heat. White pepper is a good substitute.
- 2 teaspoons garlic powder: Use 2-3 cloves of fresh garlic for a similar savory taste.
- 2 teaspoons onion powder: Use one small onion, diced small, to add a similar sweet taste.
- 2 teaspoons paprika: Smoked paprika or chili powder will also add a touch of heat if you do not have paprika.
- 2 teaspoons dried rosemary: Gives an earthy vibe to the overall flavor. Double the thyme if you do not have any dried rosemary.
- 2 teaspoons dried thyme: Use oregano to get a similar savory taste.
- ½ cup cooking red wine: Helps tenderize the roast. Use beef broth and one teaspoon of balsamic vinegar as an alternative.
How To Cook a Top Round Roast
Make the spice rub, rub the roast, sear, and cook. Let me show you how.
- Prep roast: Pat the roast dry with paper towels.
- Mix the seasonings and season the roast: In a small bowl, combine the seasonings. Rub the spice mixture all over the meat, coating it evenly. Wrap loosely and refrigerate uncovered for at least 2 hours or overnight.
- Sear roast: Remove the roast from the fridge about 30 minutes before cooking, so it comes closer to room temperature. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until browned.
- Add wine: Pour the red wine into the pot, scraping up any browned bits from the bottom with a wooden spoon.
- Roast and rest: Cover the Dutch oven with its lid and transfer to the 325°F preheated oven. Roast for about 1 hour (or until the internal temperature reaches 140–145°F for medium-rare to medium). Remove the roast from the oven and let it rest for 10 minutes.
- Slice and serve: Slice against the grain. Pair with mashed potatoes, gravy, or roasted vegetables for a complete meal.
Top Recipe Tips
Use a thermometer, not just cooking time. Because top round is lean, even a slight overcooking can cause it to dry out.
Don’t skip searing. The crust adds flavor and texture and helps seal in juices.
Rest it well before slicing. Under-resting causes the juices to spill out when you slice; slicing too thick also reduces tenderness.
Make It A Meal
Roast and potatoes belong together. This recipe for Yukon Gold Mashed Potatoes is my favorite. Throw together a simple green salad, and you have the best meal ready to go.
Top Round Roast (Tender & Juicy)
Equipment
- Measuring cups & spoons
- Dutch Oven
- mixing bowl
- Mixing spoon
Ingredients
- 4 lb top round roast
- 1 Tablespoon olive oil
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- ½ cup red cooking wine
Instructions
Prep roast:
- Pat the roast dry with paper towels and trim off any excess fat.
Mix seasoning and season roast:
- In a small bowl, combine the salt, pepper, garlic powder, onion powder, paprika, rosemary, and thyme. Rub the spice mixture all over the meat, coating it evenly.
Refrigerate:
- Wrap loosely and refrigerate uncovered for at least 2 hours or overnight. This allows flavors to penetrate and helps tenderize the meat.
Set at room temp:
- Remove the roast from the fridge about 30 minutes before cooking, so it comes closer to room temperature, which will help it cook more evenly.
Sear roast:
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until browned.
Add wine:
- Pour the red wine into the pot, scraping up any browned bits from the bottom with a wooden spoon.
Roast and rest:
- Cover the Dutch oven with its lid and transfer to the 325°F preheated oven. Roast for about 1 hour (or until the internal temperature reaches 140–145°F for medium-rare to medium). Remove the roast from the oven and let it rest for 10 minutes.
Slice and serve:
- Slice against the grain. Pair with mashed potatoes, gravy, or roasted vegetables for a complete meal.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Top Round Roast Recipe FAQs
You can make the rub ahead of time, rub the roast, and set it in the fridge covered until ready to sear and cook it the next day.
Use a meat thermometer. The roast should have an internal temperature of 140-145°F to safely consume.
Although this step can be skipped, I highly recommend not skipping it. This is what sets this recipe apart from others. This one extra step is totally worth the few extra minutes, as it adds a rich, caramelized flavor to the roast and helps lock in the juices.
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