Top Round Roast is a gem of a dish that showcases tender, flavorful beef with rich, savory notes. Known for its excellent balance of flavor and affordability, this roast can easily become a centerpiece for a comforting family dinner or a festive gathering. The combination of searing the meat to lock in juices and infusing it with herbs creates a delightful roast that even novice cooks can master. It’s easy to prepare and offers a depth of flavor that rivals any pricey cut of meat.
When I first attempted to make a top round roast years ago, I was amazed at how an inexpensive cut could yield such exquisite results. The juicy center paired with a rich, buttery gravy took my meal to new heights. This dish is perfect for those cozy evenings when you crave something hearty without spending hours in the kitchen. The aromatic mingling of garlic and sage as the roast cooks fills your home with warmth and comfort. I can’t wait for you to try this recipe that’s not only a crowd-pleaser but also effortlessly easy to prepare.
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep and 2 hours to cook, you’ll have a delicious meal without much fuss.
- Irresistible Flavor: The combination of fresh sage and garlic infuses the meat with mouthwatering flavor.
- Eye-Catching Appeal: That perfectly sliced roast, drizzled with a savory gravy, is sure to impress your dinner guests.
- Flexible Serving: Whether it’s a Sunday family meal or a holiday feast, this roast fits every occasion beautifully.
- Diet-Friendly Options: Easily adjustable for gluten-free diets by using the right thickening agent for the gravy.
Ingredients You’ll Need
- 4 pounds top round roast: This cut is lean yet flavorful, great for roasting. You might also see it referred to as London broil. If needed, a bottom round roast can be a suitable alternative.
- 2 teaspoons Morton kosher salt: Enhances the natural flavors of the meat. Always go for kosher salt as it dissolves beautifully and helps with crust formation.
- 1 teaspoon freshly ground black pepper: Adds warmth and a little kick. Use freshly cracked for the best flavor.
- 3 tablespoons olive oil: Ideal for searing and adds richness. Feel free to substitute with avocado oil if you prefer a higher smoke point.
- 1 tablespoon fresh sage leaves, finely chopped: Fresh herbs elevate the dish. If unavailable, dried sage can be used but in lesser amounts.
- 3 large cloves garlic, minced: Garlic brings aromatic depth. Adjust to your taste; more makes it even better!
- â…“ cup unsalted butter: Adds a smooth, creamy texture to the gravy. Salted butter can also work, but be cautious with additional salt then.
- 2 medium shallots, thinly sliced: Bring sweetness and complexity to the gravy. Onions can be a substitute, though shallots provide a unique flavor.
- 1 cup thinly sliced shiitake mushrooms: Earthy notes enhance the gravy. If you can’t find shiitake, cremini or button mushrooms work well too.
- ¼ cup Marsala wine: Adds a touch of sweetness and complexity to the gravy. For non-alcoholic options, consider grape juice or extra beef broth.
- 2 tablespoons unsalted butter: This gets melted into the gravy for added richness.
- 2 cups low-sodium beef broth: Keeps the gravy flavorful without being overly salty. Homemade or store-bought works well.
- ½ tablespoon cornstarch: For thickening the gravy. If you’re avoiding cornstarch, arrowroot or tapioca starch can be used instead.
- Salt and black pepper, to taste: Essential for balancing flavors.
How to Make Top Round Roast
- Bring to Room Temperature: About 1 hour before cooking, take the top round roast out of the refrigerator; this allows for more even cooking.
- Preheat Oven: Set your oven to 300°F. Lower temperatures help create a tender roast.
- Season the Roast: In a small bowl, combine 2 teaspoons Morton kosher salt and 1 teaspoon freshly ground black pepper. Pat the roast dry with paper towels and rub this seasoning all over the meat to create a flavorful crust.
- Sear the Roast: Heat 3 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the roast on all sides until it’s beautifully golden brown, roughly 3-4 minutes per side.
- Prepare the Herb Butter: In a small saucepan over medium/medium-low heat, melt ⅓ cup unsalted butter. Add 3 minced garlic cloves and 1 tablespoon finely chopped fresh sage, sautéing gently for 1 minute until fragrant. Brush this herb-infused butter generously over the seared roast.
- Cook the Roast: Insert a meat thermometer into the thickest part of the roast. Place the skillet in the preheated oven and cook for about 60-75 minutes, or until it reaches 130°F for medium-rare doneness.
- Rest the Roast: Carefully remove the roast from the oven and let it rest for 15 minutes. This will enhance the juiciness when you slice it.
- Make the Gravy: While the roast rests, use the same skillet. Add the 2 medium thinly sliced shallots to the pan juices over medium heat, sautéing until softened and fragrant, about 3 minutes.
- Sauté the Mushrooms: Toss in 1 cup thinly sliced shiitake mushrooms and a minced clove of garlic. Continue sautéing for an additional 2-3 minutes, letting the mushroom flavors meld in with the shallots.
- Add Marsala Wine: Pour in ¼ cup Marsala wine, scraping any flavorful browned bits from the pan bottom. Stir for about a minute to allow the alcohol to evaporate slightly, then add in 2 tablespoons unsalted butter, allowing it to melt and incorporate into the sauce.
- Thicken the Gravy: In a small bowl, mix ½ tablespoon cornstarch with 1 tablespoon beef broth, whisking until smooth. Gradually drizzle this into the simmering gravy mixture while whisking continuously until thickened.
- Finish the Gravy: Slowly pour in 2 cups low-sodium beef broth, whisking well. Bring to a gentle simmer until it reaches your desired consistency, adjusting seasoning with salt and black pepper as needed.
- Serve: Once the roast has rested, slice it thinly against the grain and drizzle with the savory gravy, or serve the gravy on the side for guests to enjoy.
Storing & Reheating
To store any leftovers of your top round roast, place them in an airtight container in the refrigerator. They should stay fresh for up to 4 days. If you want to extend storage, freeze portions in a freezer-safe bag for up to 3 months. When reheating, place the roast in a preheated oven at 325°F for about 15-20 minutes or until warmed through. The texture might change slightly, but a drizzle of gravy will help refresh its juiciness.
Chef’s Helpful Tips
- Avoid dry meat by ensuring it’s not overcooked; a meat thermometer is your best friend.
- Let the roast rest—this is essential for preserving moisture.
- For more depth of flavor in your gravy, consider simmering the leftovers with a splash of red wine or balsamic vinegar.
- If the gravy is too thin, whisk in a little more cornstarch mixed with cold broth for thickening.
- Prepare the gravy ahead of time to streamline your dinner experience and keep the roast the highlight of your meal.
Top Round Roast is a delicious way to impress friends and family with minimal effort. It’s an impressive centerpiece that’s still budget-friendly, and the blissful combination of garlic, herbs, and juicy beef can truly turn a regular dinner into a memorable feast. Don’t shy away from experimenting with sides or different herb blends. The opportunities are endless, and I encourage you to enjoy this culinary journey!
Recipe FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While top round roast is ideal for this preparation, cuts such as bottom round or chuck roast can also produce excellent results. Just remember that cooking times may vary based on the size and fat content of the cut.
How should I carve the roast?
To get tender slices, be sure to cut against the grain. This means slicing perpendicular to the direction of the muscle fibers; this will help keep each piece juicy and easier to chew.
What sides pair well with top round roast?
This roast pairs beautifully with classic sides like mashed potatoes, roasted vegetables, or a hearty salad. You can’t go wrong with a warm bread roll to soak up that rich gravy, either!
Can I make the gravy ahead of time?
Yes! You can prep the gravy in advance and store it in the fridge for up to 4 days. Just reheat it gently on the stove while whisking occasionally, and if it thickens too much, add a splash of broth to loosen it.
Print
Top Round Roast
This Top Round Roast is what comfort food dreams are made of. With simple ingredients and an unbeatable flavor profile, this dish is perfect for family dinners or special occasions. Get ready for a mouthwatering experience!
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
Ingredients
- 4 pounds top round roast (also called london broil)
- 2 teaspoons morton kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon fresh sage leaves, finely chopped
- 3 large cloves garlic, minced
- â…“ cup unsalted butter
- 2 medium shallots, thinly sliced
- 1 cup thinly sliced shiitake mushrooms
- 1 large clove garlic, minced
- ¼ cup marsala wine
- 2 tablespoons unsalted butter
- 2 cups low-sodium beef broth
- ½ tablespoon cornstarch
- salt and black pepper, to taste
Instructions
- About 1 hour before cooking, take the roast out of the refrigerator to bring it to room temperature.
- Preheat the oven to 300°F.
- In a small bowl, combine salt and black pepper. Dry the roast with paper towels and rub the salt & pepper mixture all over.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the roast on all sides until golden brown.
- In a small saucepan over medium/medium-low heat, melt the butter. Add garlic and chopped sage, then sauté gently for 1 minute, stirring often. Generously brush this mixture over the seared roast.
- Insert a meat thermometer into the thickest part of the roast. Place the skillet into the oven and cook for about 60-75 minutes, until the internal temperature reaches 130°F for medium-rare.
- Remove the roast from the oven and let it rest for 15 minutes before slicing. Prepare gravy while it rests.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Allowing the roast to come to room temperature ensures even cooking.
A meat thermometer is essential for getting the perfect doneness: 130°F for medium-rare.
Letting the roast rest helps the juices redistribute, making for tender slices.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
