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    Herbed Top Round Roast with Gravy

    Oct 26, 2022 · 45 Comments

    Jump to Recipe

    This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

    Today we’re preparing a Top Round Beef Roast, which we’ll be topping with a thick brown gravy. This classic combination is perfect for small holiday gatherings or as a satisfying Sunday dinner.  This recipe is shockingly easy to pull together, and a delight for senses.

    We’ll be putting together today’s roast with a little help from our new friends over at Better Than Bouillon, but more on them in just a second.

    In this recipe, we’ll be covering some gravy basics, including how to prepare a roux, the different types of roux, and how to use each type.  We’ll also be covering some top round roast basics, and how best to pair today’s roast.  I’ll also be providing an ingredient checklist and notes on each ingredient.

    Top Round Roast – A Brief Primer

    Top Round Roast comes from the ‘round’ of the cow, which is the hind area just above the shanks. This area of the cow is used for movement and support, and thus is under constant ‘tension’ when the cow is standing still, and receives exercise whenever the cow moves. Thus, the area tends to contain very, very little fat, while the ‘muscle meat’ tends to be very well developed. This leads to the area being tough (developed muscles), and being short on flavor (low fat), in comparison to other areas of the cow. However, this also has the effect of the making the meat perfect for ‘low and slow’ roasting. Regardless, there are a few ways to get around the meat’s general toughness and lack of fat. The first and most common method is to rub the roast down – thoroughly – with butter. This has the effect of introducing ‘fat’ into the roast, which it lacks naturally on its own, whilst also giving the outside of the roast just a hint of crispness during roasting. The second method is what we’re doing today, which to blend together oil and herbs, and then rub the roast down with that. While this doesn’t add quite as much ‘fat’ back into the roast, it does make for a much more flavorful roast, in my opinion.

    Ingredient Checklist for the Rub

    • Rosemary.  This, to me, ‘makes’ the rub, as fresh rosemary just works so well with meaty recipes such as this one.
    • Salt.  Ground sea salt would work wonders here.
    • Black Pepper.  Freshly ground pepper, in my opinion, is preferable for this particular recipe.
    • Oregano.  Dried is what you’re looking for.  Fresh will be overpowering for this recipe.
    • Garlic.  Peel and then mince the garlic as fine as you can manage.
    • Olive Oil.  This acts as a base, binding the ingredients into a paste to allow rubbing it over the roast.

    Ingredient Checklist for the Gravy

    • Flour.  The primary ingredient in the roux, along with the butter.
    • Butter.  Fat brings the gravy together by forming the base for the roux.
    • Olive Oil.  Roux can use either butter or oil, or a mix of both.  For today’s roux, we’re opting for a mix of both.  The addition of oil helps keep the roux from becoming too thick.
    • Pan Drippings.  A bit more fat for the roux, plus delicious ‘meaty flavor.’  This also adds in needed moisture.
    • Bouillon.  A good bouillon is, in my opinion, a must-have for ‘most’ gravy recipes.  This is especially true if the gravy is being use as a ‘table sauce.’  Personally, I’m using Better Than Bouillon, which is acting as the flavor base for the gravy we’re using on the roast.
    • Salt.  Plain table salt is all you need here.
    • Pepper.  Freshly ground black pepper.  I do prefer fresh ground, or even mortar ground pepper for my gravies, as the difference in aroma is quite noticeable.

    Gravy Basics – A Brief Tutorial

    • The Types of Roux.  Gravy starts out as a basic roux.  Roux comes in four classifications – white, blonde, brown, and dark brown.  Each type contains the same basic ingredients (flour and fat), and are instead differentiated by cooking time.  White roux is generally cooked for about five minutes or less, while dark brown roux can be cooked for upwards of thirty minutes.  Generally speaking, white roux is not eaten on its own, but is instead used as an ingredient, typically as a thickening agent in various white sauces, such as bechamel.  Blonde roux, also, is generally used as an ingredient, such as in velouté sauce, since it has a ‘darker’ or ‘nuttier’ flavor and a heavier texture than white roux.  Finally, brown and dark brown roux are what you can begin to recognize as ‘gravy.’ Deeply flavorful and ‘pleasantly textured’ on its own, once you flavor it with pan drippings and herbs, you’ve got yourself a proper ‘table sauce.’  However, brown and dark brown roux are also sometimes used as an ingredient in dishes like gumbo.
    • How To Make Roux.  Begin with equal parts flour and ‘fat’ (fat can be butter, oil, vegetable oil, or a combination of butter and oil). It is ‘very’ important that you divide these parts by weight. Thus, one cup of fat (butter and/or oil) requires one cup of flour, and so forth. Begin by melting the butter in a sauce pan, and then add in the flour (add the flour all at once). Whisk this mixture until a thick, paste-like mixture has come together. Continue whisking until it has achieved the color you desire. Brown roux needs to be stirred constantly and vigorously to keep it from burning. Thus, the longer you cook your roux the more attention you need to give it. Do not leave ‘any’ type of roux cooking unattended. Seasonings and/or pan drippings, are added in with the flour.
    • From Roux to Gravy. Roux becomes gravy based on what you add to it, such as pan drippings, seasonings, or – as we’re doing here – bouillon.  Today, we’re sprucing up the roux with Better Than Bouillon Beef Base, which adds in a delicious roasted beef flavor.  This is the easiest way to spruce up your roux, which in turn produces a deliciously seasoned, full-bodied gravy.  So, be sure to spruce up your holiday by heading over to Better than Bouillon.

    Pairing a Top Round Roast

    • Biscuits.  Flaky biscuits and a beef roast.  That really is a match made in culinary heaven. 
    • Warmed Green Bean Salad.  An ideal pairing, especially on chilled autumn or winter nights would be string beans sautéed in extra virgin olive oil with cherry tomatoes, sweet onion, and plenty of garlic.  Red and black pepper, and a dusting of parmesan, make this a wonderfully flavorful, yet blissfully simple, side dish.
    • Sweet Potato Soup.  A hardy sweet potato soup, prepared with an earthy and warming mix of onions, carrots, and, of course, sweet potatoes, carried on a chicken and parmesan broth, with plenty of herbs and garlic. The end result is a warming, flavorful soup that’s perfect for wintry meals, such as today’s top round roast.
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    Herbed Top Round Roast with Gravy

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    ★★★★★

    5 from 6 reviews

    • Author: Living the Gourmet
    • Prep Time: 15 minutes
    • Cook Time: 1 hour 30 minutes
    • Total Time: 1 hour 45 minutes
    • Yield: 4-6 1x

    Ingredients

    Units Scale
    • 4 1/2 lb. Top Round Boneless Roast
    • 5 – 6 carrots, peeled – for a rack for the roast

    For the Rub:

    • 2 tbs. of fresh rosemary, about 2 – 3 inch sprigs of fresh rosemary, leaves removed from stems
    • 1 tsp. salt
    • 1 tsp. fresh ground black pepper
    • 1 tsp. dried oregano
    • 2 small heads of garlic
    • 1/2 cup red wine
    • 2 tbs. olive oil

    For the Gravy:

    • 4 tablespoons butter
    • 1 tablespoon olive oil
    • 4 tablespoons flour
    • 2 1/2 cups pan drippings (or water)
    • 2 teaspoon Better than Bouillon Roasted Beef Base
    • 1/2 teaspoon salt
    • 1/2 teaspoon fresh ground black pepper

    Instructions

    For the roast & rub:

    1. Place the garlic, removed from its skin, in a small dry cast iron frying pan and allow the garlic to get a golden color.
    2. Add the rosemary and the seasonings and toss.
    3. Add the olive oil and toss.
    4. Place this mixture in a food processor and give a few good chops.
    5. Using a large cast iron frying pan, place carrots down as a rack for the roast.
    6. Rub the roast down with the garlic mixture. Filling all crevasses and thoroughly messaging the roast with the mixture.
    7. Add a cup of water, or ½ water and ½ wine, to the bottom of the pan about 15 – 20 minutes before removing the roast from the pan. These drippings make a beautiful gravy.
    8. Preheat Oven 350 degrees F.
    9. Place the roast in the oven and cook for 25 – 30 minutes per pound for a medium cooked roast. The internal temperature should be about 145 degrees F. For a medium rare cooked roast subtract about 5 – 7 minutes per pound and the internal temperature should read about 135 degrees F.
    10. When the roast is removed from the oven loosely tent the roast with tin-foil and let the roast rest for 10 – 12 minutes before slicing.

    For the gravy:

    1. In a pan, melt down butter with oil. Whisk in the flour until a thick paste forms (the roux).
    2. Add the pan drippings or water if you don’t have pan drippings. Keep whisking until smooth and desired thickness is achieved.
    3. Add the bouillon and seasonings.
    4. Leave on low heat until ready to serve.

    Nutrition

    • Serving Size: 1

    Did you make this recipe?

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    19

    Beef

    Reader Interactions

    Comments

    1. Lisa says

      07/12/2020 at 6:48 pm

      This roast and gravy would be great for an alternative Christmas dish. I will share it with my mother-in-law!

      Reply
    2. Yeah Lifestyle says

      07/12/2020 at 8:54 pm

      I am always looking to ‘up’ the taste of my gravy and would love to try using the Better Than Bouillon as I have never used it before.

      Reply
    3. Bella says

      07/12/2020 at 11:29 pm

      Oh this is so tasty!! I have to try this recipe. I have never tried Better Than Bouillon before is it gluten free.

      Reply
    4. angiesrecipes says

      08/12/2020 at 3:29 am

      I love beef roast and can have it DAILY! This looks so good!

      Reply
    5. Heather says

      08/12/2020 at 3:57 am

      I used this for the first time on my Thanksgiving turkey. It was so good! I’ll never go back to the cubes.

      Reply
    6. Sue-Tanya Mchorgh says

      08/12/2020 at 1:20 pm

      I want to try making roast beef this Christmas. I am so happy I found this post. I can’t wait to try this.

      Reply
    7. Melissa Dixon says

      08/12/2020 at 2:53 pm

      That looks amazing. I need to try this out, I love the idea of making it for lunches all week. I love having leftovers.

      Reply
    8. MELANIE EDJOURIAN says

      08/12/2020 at 8:01 pm

      That really does sound like a tasty recipe. I know my husband would really enjoy it and probably the kids too.

      Reply
    9. sherry brubaker says

      08/12/2020 at 8:59 pm

      This is the perfect holiday dinner! Better Than Bouillon is my favorite, too!

      Reply
    10. Toni says

      08/12/2020 at 9:28 pm

      I love using Better than Bouillon but never thought to use it in this way! This recipe is delicious and perfect comfort food for holiday meals. Yum!

      Reply
    11. DAVID J MYERS says

      08/12/2020 at 9:41 pm

      Catherine, That is a beautiful roast!! Cooked just right too… Do you cover the roast in the oven? How does it stay moist in the oven? I printed this recipe out for my better half… Stay Safe and Take Care, Big Daddy Dave

      Reply
      • Catherine Pappas says

        11/12/2020 at 3:12 pm

        Dear Dave, Thank you for your kind words. I don’t cover the roast in the oven. I tent it loosely when the roast comes out of the oven for about 10 – 15 minutes before I slice it. Please stay safe as well to you and Laurie.

        Reply
    12. Jess says

      08/12/2020 at 9:56 pm

      This will be perfect for our Sunday dinner!

      Reply
    13. Sue says

      08/12/2020 at 9:58 pm

      I was looking for something special for my Christmas menu, I’m so glad I found this!

      Reply
    14. Katie says

      08/12/2020 at 10:03 pm

      Made this for the family and it was a hit!

      Reply
    15. Heather says

      09/12/2020 at 3:03 am

      This roast looks incredible! I’m definitely adding it to my holiday menu.

      Reply
    16. Romy says

      09/12/2020 at 5:51 am

      This looks like a yummy tasty and perfect for winter recipe. I love the thick full flavored gravy too

      Reply
    17. Melanie williams says

      09/12/2020 at 12:22 pm

      Wow this really is the bees knees!! Perfect for a family dinner and well worth a go, my other half would love this x

      Reply
    18. Dan "Jay" Reyes says

      09/12/2020 at 4:07 pm

      You’re making me hungry with these foodie pictures 🙂

      Reply
    19. Gloria says

      14/12/2020 at 7:41 pm

      I used that brand of bouillon ALL the time. In fact, it is on my grocery list right now. This looks holiday worthy. My family would love it.

      Reply
    20. Kathryn Donangelo says

      15/12/2020 at 3:40 pm

      This roast is delicious and so flavorful! I love using Better than Bullion and it just enhances all of the flavors. I will be making this on repeat from now on, thank you!

      Reply
    21. Lori | The Kitchen Whisperer says

      15/12/2020 at 8:30 pm

      Mmm this would be perfect any day of the week or even Christmas! I use Better than Bouillon too and LOVE it! Your roast looks truly stunning and something I need in my life right now! Thank you so much for sharing!

      Reply
    22. Denise says

      17/12/2020 at 12:14 am

      I love Better than Bouillon products! This Herbed Top Roast with Gravy looks delicious, its the perfect meal!

      Reply
    23. Marta says

      18/12/2020 at 3:09 am

      We absolutely loved this recipe. There nothing like a well seasoned & well prepared piece of beef. This recipe delivered on all fronts. Great flavor, super tender and awesome leftovers.
      Thanks for sharing.

      Reply
    24. Eva says

      18/12/2020 at 10:55 am

      What a roast fit for a festive table! I had considered ham for Christmas, but you are making me reconsider!

      Reply
    25. Elaine says

      20/12/2020 at 10:58 pm

      That gravy looks too good to be true. Yet it is. Not to say about the roast of course. It looks so delicious!

      Reply
    26. Jenny says

      20/12/2020 at 11:18 pm

      Such a classic, beautiful roast. I made it today for Sunday roast, and everyone loved it. So flavorful and tender. I think this will be my go-to recipe from now on. The rub is fantastic and made all the difference, and the gravy was my husband’s favorite, ever! Thanks so much!

      Reply
    27. Veronika Sykorova says

      21/12/2020 at 7:29 am

      I wish I could reach through the screen and grab some! That gravy looks delicious too!

      Reply
    28. Jo says

      21/12/2020 at 9:11 am

      The flavors on the roast and the roast itself looks so inviting. Nothing can beat roast and gravy for dinner.

      Reply
    29. Melanie C says

      22/12/2020 at 2:18 am

      Mmmmmm, good home cooking at it’s best! I love a good roast and gravy, so I’ll be giving your recipe a try this weekend! It looks delicious!

      Reply
    30. Larissa says

      13/08/2021 at 1:50 am

      What type of Wine would you use for the drippings?

      Reply
      • Living the Gourmet says

        15/08/2021 at 4:16 pm

        Dear Larissa, for this recipe red wine works best though you could also use white wine if you have it on hand. Thank you for stopping by! Enjoy!

        Reply
    31. Beth says

      26/10/2022 at 5:07 pm

      I’ve never done a roast for Christmas, but I think it might be time to change that. This looks absolutely amazing.

      ★★★★★

      Reply
    32. Stephanie says

      26/10/2022 at 9:08 pm

      This is such a delicious recipe! The beef is great but the gravy is amazing! I love having gravy for the beef and put it on a side of mashed potatoes.

      ★★★★★

      Reply
    33. Laura says

      27/10/2022 at 9:52 am

      This looks sooo good. I am going to give it a try. I tend to dry out my beef roasts!

      Reply
    34. briannemanzb says

      27/10/2022 at 11:37 am

      This makes a perfect Holiday dinner recipe for family and loved ones. I would love to give it a try!

      ★★★★★

      Reply
    35. Melissa Dixon says

      27/10/2022 at 12:26 pm

      That roast looks amazing. My grandmother used to make roasts when I was a kid and I have missed them so much. I may need to try this recipe and see if it is like hers, it sounds so good now!

      Reply
    36. Halloween Mosaic Art says

      27/10/2022 at 2:19 pm

      omg your roast looks out of this world!!! I can’t wait to make it, looks really amazing. Perfect for Thanksgiving….

      Reply
    37. Khushboo says

      27/10/2022 at 11:34 pm

      It looks really so amazing. I will like to try this recipe sometime soon

      Reply
    38. Jupiter Hadley says

      28/10/2022 at 8:15 am

      Oh wow this looks like such a star of the table type main! My grandmother use to make roasts for dinner, but it’s been so long since I had one – thank you for sharing your recipe.

      Reply
    39. Rhian Westbury says

      28/10/2022 at 3:00 pm

      Oh wow that’s a beautiful cut of meat. We’re big fans of a good roast dinner in our house so this would go down a treat x

      Reply
    40. Kat says

      29/10/2022 at 7:50 am

      This is mouth watering delicious looking Roast! Recipe looks not so complicated. I will definitely try this out for our weekend family dinner.

      ★★★★★

      Reply
    41. Yeah Lifestyle says

      29/10/2022 at 9:01 am

      The round roast and gravy looks so delicious! I have never roasted using this part of the meat, so will look for it the next time I go to my butchers

      ★★★★★

      Reply
    42. Jean | DelightfulRepast.com says

      03/11/2022 at 3:18 pm

      Catherine, that is a gorgeous roast. And your photos are outstanding!

      Reply
    43. Melissa says

      07/01/2023 at 3:47 pm

      Can I cook this in a Dutch oven without the lid on? Or should I keep lid on? Thanks! I’ll be making this tomorrow.

      ★★★★★

      Reply

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