How long should I roast a top round beef to get medium doneness?

Roast a three-pound top round beef at 375°F for about 40 to 45 minutes to reach medium doneness. Use a meat thermometer inserted into the thickest part of the roast; medium is reached at an internal temperature of 135°F to 140°F. After removing from the oven, let the roast rest for at least 10 to 15 minutes to allow juices to redistribute before slicing.

What is the best way to make top round roast beef tender?

Since top round is a lean cut with tough fibers, slow cooking methods work best for tenderness. You can roast it at a low temperature (around 300°F) for a longer time until fork-tender or braise it in broth after browning. Alternatively, roasting quickly to rare doneness (125°F internal temp) helps preserve tenderness. Slicing thinly against the grain also improves chewiness.

Should I cover the roast while cooking top round beef in the oven?

It’s generally better to leave the roast uncovered during cooking. This promotes browning and develops a flavorful crust. If the outside gets too dark before the inside is ready, loosely cover it with foil to prevent burning while the roast finishes cooking.

What kind of pan should I use when roasting a top round beef roast?

For even cooking and a crispy crust, use a pan with low sides such as a roasting pan with a rack or a sheet pan. A cast iron skillet also works well for searing before roasting. The low sides allow hot air to circulate around the meat, encouraging even cooking and browning on all sides.

How do I know when my top round roast beef is properly cooked?

The most accurate way is to use an instant-read meat thermometer. Insert it into the thickest part of the roast to check the internal temperature: 125°F for rare, 135°F to 140°F for medium, and 145°F for medium-well. Relying on cooking times alone can lead to under- or overcooking, as roast size and oven heat vary.

Top Round Roast Beef with Shrimp and Veggie Stir Fry Recipe

Name: top round roast beef
Prep time: PT-487730H47M23S
Total time: PT-487730H32M23S
Cuisine: American
Ingredients: – 1 two-to-four pound beef top round roast main protein; – 3 tablespoons high-heat cooking oil for searing; – 2 to 3 teaspoons kosher salt enhances natural flavor; – 1 teaspoon ground black pepper adds balanced spice; – 2 cups unsalted beef broth and/or red wine creates flavorful jus; – 2 teaspoons dried oregano; – 2 teaspoons dried thyme; – 2 teaspoons crushed dried rosemary; – 2 teaspoons ground coriander; – 2 teaspoons onion powder; – 2 teaspoons ground cumin; – 2 teaspoons smoked paprika; – 1 teaspoon cayenne pepper; – 1 teaspoon garlic powder; – 1 teaspoon ground fennel seed; – 1 teaspoon dry mustard

Description

🥩 Enjoy a tender, flavorful top round roast beef perfect for hearty meals and special occasions.
🍷 This recipe offers a delicious crust and juicy interior paired with a rich beef jus that complements any savory dish.

Ingredients

– 1 two-to-four pound beef top round roast main protein

– 3 tablespoons high-heat cooking oil for searing

– 2 to 3 teaspoons kosher salt enhances natural flavor

– 1 teaspoon ground black pepper adds balanced spice

– 2 cups unsalted beef broth and/or red wine creates flavorful jus

– 2 teaspoons dried oregano

– 2 teaspoons dried thyme

– 2 teaspoons crushed dried rosemary

– 2 teaspoons ground coriander

– 2 teaspoons onion powder

– 2 teaspoons ground cumin

– 2 teaspoons smoked paprika

– 1 teaspoon cayenne pepper

– 1 teaspoon garlic powder

– 1 teaspoon ground fennel seed

– 1 teaspoon dry mustard

Instructions

First Step: Prep your roast Remove the top round roast from the refrigerator about an hour before cooking to bring it to room temperature. Pat the surface dry with paper towels to encourage better browning later.

Second Step: Season In a small bowl, mix kosher salt, black pepper, and optional spices of your choice to create a rub. Coat the entire roast evenly with this seasoning blend to flavor the meat thoroughly.

Third Step: Sear the roast Heat your chosen cooking fat (oil, lard, or beef tallow) in a heavy skillet or cast iron pan over medium-high heat until shimmering. Sear the roast for 2 to 3 minutes on all large flat sides and the smaller ends, developing a deep, flavorful crust.

Fourth Step: Roast Transfer the roast upright on a rack or directly into the skillet if oven-safe. Place in a preheated oven at 375°F (190°C). Roast times vary, so use a thermometer to track internal temperature:

Rare: 125°F (51°C), about 30 minutes
Medium: 140°F (60°C), about 40 minutes

Remove roast when it reaches desired doneness.

Final Step: Rest and slice Tent the roast loosely with foil and rest for 15-30 minutes to allow juices to redistribute and tenderize the meat. Slice thinly against the grain for optimal tenderness.

Optional: Make beef jus Return the skillet to the stove, add broth and/or red wine, and reduce over medium-high heat, scraping browned bits to create a rich jus. Season to taste and serve alongside the sliced roast.

Notes

🔥 Allow the roast to come to room temperature before cooking for even doneness.
🌡️ Use a meat thermometer to achieve the perfect internal temperature for your preferred doneness.
🥄 Let the roast rest after cooking to retain juices and ensure tender slices.

Prep Time: 15 minutes
Roasting and resting time: 45 to 75 minutes
Cook Time: 0 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 slice (1/4 inch)
Calories: 37 kcal
Sugar: 0.1 g
Sodium: 290 mg
Fat: 3.7 g
Trans Fat: 0 g
Carbohydrates: 0.2 g
Fiber: 0 g
Protein: 0.9 g
Cholesterol: 1.4 mg

Keywords: top round roast beef, beef roast, savory roast, hearty roast