Super Yummy Top Round Roast and Potatoes
Experience the perfect balance of hearty and flavorful with this *Super Yummy Top Round Roast and Potatoes*. This home-cooked classic features a tender, juicy 3-pound top round roast seared to perfection, paired with Yukon Gold potatoes roasted until golden and infused with the fragrant essence of fresh rosemary and thyme. A savory blend of garlic, onion, and a deglazed beef broth base deepens the flavor, while a touch of butter adds richness to every bite. Roasted low and slow for optimal tenderness, this dish is a comforting centerpiece for any family dinner, with melt-in-your-mouth slices of beef and perfectly seasoned potatoes. Ready in just over two hours, this one-pot wonder is a stress-free, satisfying meal that will delight your taste buds and bring everyone to the table. Perfect for Sunday roasts or special occasions, it’s a guaranteed crowd-pleaser that’s simple to prepare yet impressive to serve!
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Recipe Information
Ingredients
- 3 pounds top round roast
- 2 pounds Yukon Gold potatoes
- 3 tablespoons olive oil
- 4 large garlic cloves
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 teaspoons kosher salt
- 1.5 teaspoons black pepper
- 1 teaspoon paprika
- 1 large yellow onion
- 1 cup beef broth
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 325°F (163°C).
Pat the top round roast dry with paper towels to remove excess moisture. This helps create a nice crust during searing.
Generously season the roast with 1 teaspoon of kosher salt, 1 teaspoon of black pepper, and paprika. Set it aside to rest while preparing the potatoes.
Wash the Yukon Gold potatoes thoroughly and cut them into bite-sized pieces (about 1-inch cubes).
In a bowl, toss the potatoes with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, 0.5 teaspoon of black pepper, chopped rosemary, and thyme. Mix well to coat evenly.
Heat a large, oven-safe skillet or Dutch oven over medium-high heat. Add the remaining 1 tablespoon of olive oil.
Sear the roast on all sides for about 2-3 minutes per side until browned. Remove the roast from the skillet and set it aside.
Reduce the heat to medium and add the roughly chopped onion and minced garlic cloves to the skillet. Cook for 2 minutes until fragrant and slightly softened.
Deglaze the skillet by adding the beef broth, scraping up any browned bits stuck to the bottom. Let it simmer for 1 minute.
Return the seared roast to the skillet, placing it on top of the onions and garlic. Arrange the seasoned potatoes around the roast.
Dot the roast and potatoes with the butter for added flavor and richness.
Cover the skillet or Dutch oven with a lid or aluminum foil and place it in the preheated oven.
Roast for 90 minutes, then remove the lid or foil and continue roasting for an additional 15-30 minutes, or until the internal temperature of the roast reaches 135°F for medium-rare or your desired level of doneness.
Let the roast rest for 10-15 minutes after removing it from the oven to allow the juices to redistribute. Slice the roast against the grain into thin slices.
Serve the sliced roast with the roasted potatoes and onions. Spoon some of the pan juices over the top for extra flavor.
Nutrition Facts
Calories |
4068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.9 g | 311% | |
| Saturated Fat | 92.9 g | 465% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1263 mg | 421% | |
| Sodium | 1871 mg | 81% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.5 g | ||
| Protein | 406.9 g | 814% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 6429 mg | 137% | |
*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.
