Top Round Roast
Top Round Roast is a lean cut of beef roasted in the oven just until tender. This easy recipe includes potatoes and veggies for a complete meal. Any leftovers are great in a sandwich or to add protein to a salad.
Ingredients
- 1 (4-5 pound) top round roast
- 1 tablespoon kosher salt
- 1 1/2 teaspoons coarse ground black pepper
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 3 pounds small white potatoes, halved
- 12 ounces carrots, peeled
- 1 red onion, cut into chunks
- salt and pepper
- 4 tablespoons olive oil, divided
- 2 pounds asparagus, trimmed
Instructions
Preheat oven to 425 degrees. Spray a roasting pan or baking dish with cooking oil spray.
Pat beef dry with paper towels. Rub 1 tablespoon kosher salt, 1 ½ teaspoons black pepper, and thyme all over roast. Place in prepared pan with the side with any extra fat facing up.
Roast in 425 degree oven for 15 minutes.
Meanwhile, prepare vegetables. Spray a sheet pan or baking dish with cooking oil spray. Add potatoes, carrots, and onion. Season with salt and pepper and toss with 3 tablespoons olive oil. Toss asparagus with remaining 1 tablespoon olive oil and salt and pepper and set aside.
After beef has been roasting for 15 minutes, turn oven temperature down to 325 degrees. Leave beef in oven. Put the vegetables (excluding asparagus) in the oven. Roast beef and vegetables for about 1 hour.
When there is 20 minutes left on the timer, add the asparagus to the baking dish with the other vegetables. The asparagus will take 15-20 minutes, depending how thick it is.
The beef is done when it reaches internal temperature of 120 degrees Fahrenheit for rare, 125 for medium-rare, or 135 for medium. (Take it out of the oven at this temperature - the meat will continue cooking while resting.) Vegetables are done when tender.
Let rest 15 minutes before slicing.