Herbed Top Round Roast
Elevate your next dinner gathering with this Herbed Top Round Roast, a centerpiece-worthy dish packed with bold flavors and simple elegance. This juicy 3-pound roast is coated with a fragrant herb paste made from fresh rosemary, thyme, parsley, and garlic, perfectly complemented by a rich blend of olive oil, salt, and freshly ground black pepper. Pan-seared to lock in flavor and slow-roasted to tender perfection, the meat is paired with a luscious pan sauce made from beef stock and optional red wine for an added depth of flavor. With just 15 minutes of prep time and a generous yield of six servings, this recipe is ideal for impressing guests without hours in the kitchen. Serve it thinly sliced with the savory sauce drizzled over the top for a spectacular meal that combines rustic charm with gourmet flair. Perfect for Sunday dinners, holidays, or any special occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Top round roast
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 cup Beef stock
- 0.5 cup Red wine (optional)
Instructions
Preheat your oven to 325°F (163°C).
In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, parsley, salt, and black pepper to create a flavorful herb paste.
Pat the top round roast dry with paper towels to remove excess moisture. This helps create a nice crust while roasting.
Rub the prepared herb paste evenly all over the roast, ensuring it is well-coated for maximum flavor.
Heat a large oven-safe skillet or roasting pan over medium-high heat. Sear the roast on all sides for 2-3 minutes per side until browned. This locks in the juices and adds flavor.
Once seared, remove the skillet from heat. Pour the beef stock (and optional red wine) around the roast, but not directly on top, to preserve the herb crust.
Transfer the skillet or roasting pan to the preheated oven. Roast the top round until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. This should take about 60-90 minutes, depending on the size of your roast.
Once cooked, remove the roast from the oven and loosely tent it with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.
While the meat rests, place the skillet or pan with the cooking juices back on the stovetop over medium heat. Simmer for 5-7 minutes to reduce the liquid into a rich pan sauce. Strain if desired.
Slice the roast thinly against the grain for the most tender results. Serve with the pan sauce drizzled over the top.
Nutrition Facts
Calories |
3881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.7 g | 280% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 5406 mg | 235% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.9 g | ||
| Protein | 404.1 g | 808% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 6330 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
