Top Round Roast (Tender & Juicy)
Juicy top round roast seared and roasted with red wine and herbs. It’s a simple recipe with a gourmet touch.
Servings: 8 people
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
Refrigerate: Let the roast cool to room temperature, then slice and store in an airtight container for 3–4 days.
Freeze: Wrap slices tightly (or layer with parchment) and freeze for up to 2–3 months.
Thawing/Reheating: Thaw in refrigerator overnight. To reheat, place slices in a baking dish, add a little beef broth or pan sauce, cover with foil, and warm at 300°F until heated through. Avoid microwaving, as this can dry out the food.
Leftover ideas: Roast beef sandwiches, beef & gravy over mashed potatoes, thinly sliced over salad, beef stroganoff, or chopped into hash.
Nutrition
Serving: 6ounces | Calories: 343kcal | Carbohydrates: 2g | Protein: 51g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 141mg | Sodium: 711mg | Potassium: 814mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 259IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 5mg