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    Tender Beef Round Roast (Easy Herb Crusted Recipe)

    Oct 26, 2022 · 60 Comments

    Jump to Recipe

    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.

    Now, without further delay, let’s get to it.

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    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

    • 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.
    • Dried Oregano. Dried oregano 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.
    • 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. Kosher salt for best results, although 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

    1. Biscuits. Flaky biscuits and a beef roast. That really is a match made in culinary heaven.
    2. Warmed Green Beans. 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.
    3. 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.

    How To Cook a Tender Roast Beef

    For achieving a tender beef round roast with an easy herb-crusted recipe, the oven is your culinary ally. Here's the best way to make this happen:

    • Choose the Right Cut: Start with a top round roast, often referred to as the "eye of round roast." It's a lean cut, and with the right method, it can be incredibly tender. We’re cooking a four and half pound roast, so adjust the ingredients and cook time according to the size of your roast.
    • Prepare the Roast: Rub your roast with a flavorful herb mixture. Crushed fresh herbs in a mortar and pestle really do achieve the best results. This might include rosemary, fresh thyme, fresh herbs, garlic, salt, and pepper. These herbs will infuse the meat with delightful aromas and tastes.
    • Preheat the Oven: Ensure your oven is adequately preheated. Typically, an oven temperature of 325°F (160°C) is ideal for slow cooking your round roast.
    • Roasting Pan: Place your seasoned roast in a roasting pan, preferably with a rack to allow for even cooking and airflow. This prevents the meat from stewing in its juices.
    • Use a Meat Thermometer: A meat thermometer is your best friend for precision. Insert it into the center of the roast, avoiding bones if any. For medium-rare, aim for an internal temperature of 135-140°F (57-60°C), while medium would be around 145-150°F (63-66°C).
    • Slow Cooking: Slow and steady every time. Roast your beef round at the set temperature. Remember, patience is key when aiming for tenderness.
    • Basting: If you desire additional flavor and moisture, consider basting the roast with a mixture of red wine and beef broth.
    • Rest the Roast: Once your roast reaches the desired level of doneness, take the finished roast out of the oven. Loosely tent it with aluminum foil on a wire rack, and let the roast rest for about 15-20 minutes. This allows the juices to redistribute, resulting in a juicy and tender roast.
    • Slicing: While this is purely a matter of preference, I personally think a great way to serve the roast is in thin slices. Cutting the roast into thin slices is a great way to ensure maximum saturation with either a rich gravy or beef broth.

    With this easy herb-crusted recipe and precise cooking, you'll have a delicious, tender beef round roast that's perfect for Sunday dinners or any special occasion.

    What is a Beef Round Roast? Comparison to Chuck Roast and Rump Roast

    A beef round roast is a lean and flavorful cut that's often used for various culinary delights. Here's what you need to know about it, especially when comparing it to other roasts like chuck and rump:

    Beef Round Roast:

    • Lean, Tender, Tough: The round roast comes from the hind leg of the cow. As mentioned above, this is an area of the cow that is receiving constant exercise. That makes it a lean cut, with less marbling compared to cuts like chuck roast. This means it can be less juicy and tougher than most other cuts, but this also means that they tend to be an inexpensive cut of meat.
    • Ideal Uses: Though tough, round roasts can achieve a melt in your texture when properly cooked, as the same qualities that make them tough also make them ideal for oven roasting, slow cooking, or even being popped into the instant pot. Basically, low and slow is the name of the game. Once properly prepared, they can be sliced for sandwiches, served as a roast dinner, or used in dishes like pot roast.
    • Connective Tissue: While round roasts have less connective tissue compared to chuck roasts, they still contain quite a bit. This tissue can make the roast tough if not cooked properly. However, when cooked low and slow for extended periods of time, the connective tissue will melt down, infusing the roast with additional flavor, and tenderizing the meat.
    • Cooking Methods: Round roasts do well with slow and moist cooking methods, like pot roasting in a Dutch oven or slow cooker. Cooking at a medium-high heat or high temperature can result in a tender roast, but low and slow is still preferred, as mentioned above.

    Comparing to Chuck and Rump:

    • Chuck Roast: Chuck roast comes from the shoulder of the cow and has more marbling and connective tissue. It's ideal for pot roasts, stews, and braising. It's known for its rich, beefy flavor.
    • Rump Roast: Rump roast is also lean but not as tender as round roast. It's often roasted in the oven and sliced thin for dishes like roast beef sandwiches.

    In short, a beef round roast is a fantastic cut for various dishes, especially when you're aiming for a leaner option. It can be tender and flavorful when cooked using the right methods. Comparatively, it has less marbling and connective tissue than chuck roast, making it an excellent choice for those who prefer a leaner beef option. Whether you're using a slow cooker, Dutch oven, or instant pot, this easy herb-crusted recipe will help you make the most of your round roast.

    Why You’ll Love this Easy Recipe

    • Easy and Approachable: This recipe is perfect for beginners, even if you're attempting a roast for the first time. The straightforward cooking method and minimal prep make it accessible to both beginners and experienced home cooks alikes.
    • Versatile Leftovers: Enjoy the roast beef not only on the day you make it but also the next day. Leftovers can be used in sandwiches, wraps, or salads, providing you with delectable meals for days to come.
    • Budget-Friendly: This recipe allows you to transform an affordable cut of beef round roast, readily available at your local grocery store, into a tender and savory meal for the whole family.
    • Foolproof Cooking Method: The cooking process behind this roast recipe ensures that your beef round roast turns out tender and juicy every time. No need to worry about overcooking; an instant-read thermometer is your trusty guide.
    Print
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    Tender Beef Round Roast


    ★★★★★

    5 from 14 reviews

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

    Nutrition

    • Serving Size: 1

    Did you make this recipe?

    Tag @LTGfood on Instagram and hashtag it #LTGfood

    Recipe Card powered byTasty Recipes

    Whether you're preparing this tender beef round roast for a special occasion or as a comforting family meal, it's bound to become a favorite. The ease of preparation, exquisite flavor, and the ability to enjoy it for days make it a recipe you'll want to keep in your culinary repertoire.

    Happy Cooking!

    26

    More Beef

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    • Wanja-jeon (Pan-fried beef and tofu patties)
    • Ultimate Steak Board
    • Basil and Garlic Meatballs

    Reader Interactions

    Comments

    1. Lisa says

      December 07, 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

      December 07, 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

      December 07, 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

      December 08, 2020 at 3:29 am

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

      Reply
    5. Heather says

      December 08, 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

      December 08, 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

      December 08, 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

      December 08, 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

      December 08, 2020 at 8:59 pm

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

      Reply
    10. Toni says

      December 08, 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

      December 08, 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

        December 11, 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

      December 08, 2020 at 9:56 pm

      This will be perfect for our Sunday dinner!

      Reply
    13. Sue says

      December 08, 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

      December 08, 2020 at 10:03 pm

      Made this for the family and it was a hit!

      Reply
    15. Heather says

      December 09, 2020 at 3:03 am

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

      Reply
    16. Romy says

      December 09, 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

      December 09, 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

      December 09, 2020 at 4:07 pm

      You're making me hungry with these foodie pictures 🙂

      Reply
    19. Gloria says

      December 14, 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

      December 15, 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

      December 15, 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

      December 17, 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

      December 18, 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

      December 18, 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

      December 20, 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

      December 20, 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

      December 21, 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

      December 21, 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

      December 22, 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

      August 13, 2021 at 1:50 am

      What type of Wine would you use for the drippings?

      Reply
      • Living the Gourmet says

        August 15, 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

      October 26, 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

      October 26, 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

      October 27, 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

      October 27, 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

      October 27, 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

      October 27, 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

      October 27, 2022 at 11:34 pm

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

      Reply
    38. Jupiter Hadley says

      October 28, 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

      October 28, 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

      October 29, 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

      October 29, 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

      November 03, 2022 at 3:18 pm

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

      Reply
    43. Melissa says

      January 07, 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
    44. Claudia says

      October 02, 2023 at 8:31 pm

      I absolutely love this recipe! The beef was so tender, and the gravy was so rich. A+

      ★★★★★

      Reply
    45. Samantha Donnelly says

      October 03, 2023 at 6:44 am

      This sounds amazing, I was thinking the other day we have not had beef for a while

      ★★★★★

      Reply
    46. Indu says

      October 03, 2023 at 7:38 am

      Warm green beans and sweet potato soup are my favorites. Like this pairing with main dish.

      Reply
    47. Mayuri says

      October 03, 2023 at 9:32 am

      I am going to replace beef with lamb and see if it looks as delicious as this one, especially the gravy!

      ★★★★★

      Reply
    48. MELANIE E says

      October 03, 2023 at 10:31 am

      This herb crusted beef sounds wonderful. It would make a lovely dish for the family meal on a Sunday, especially with lots of gravy.

      ★★★★★

      Reply
    49. Lavanda Michelle says

      October 03, 2023 at 10:52 am

      As a wife and mom, I'm always on the lookout for new and exciting dishes to prepare for my family, and your recipe has truly inspired me. I KNOW my family will love this!!!

      Reply
    50. Marie Cris Angeles says

      October 03, 2023 at 12:11 pm

      Looks so yummy! The meat looks so soft and juicy. This is the perfect dish for this coming Holiday. Thanks for the recipe.

      ★★★★★

      Reply
    51. Karen says

      October 03, 2023 at 2:12 pm

      omg this looks sooooo good!!! Perfect main dish for Thanksgiving! I will do it. Thank you so much.

      Reply
    52. Sue-Tanya Mchorgh says

      October 03, 2023 at 3:02 pm

      A Top Round Beef Roast with a rich brown gravy sounds like the perfect comfort food for any occasion! It's fantastic to see how this recipe covers the basics, making it accessible even for those less experienced in the kitchen. Thanks for sharing this mouthwatering delight!

      ★★★★★

      Reply
    53. Jupiter Hadley says

      October 03, 2023 at 3:26 pm

      I never roast anything in the oven in the summer, but it's fall now and time to use the oven! Thank you for this recipe, yours looks fantastic.

      Reply
    54. Melanie williams says

      October 03, 2023 at 5:25 pm

      It is all about the Sunday lunches that is for sure and you can not beat a good roast dinner especially one with quality ingredients like this xx

      Reply
    55. Marysa says

      October 04, 2023 at 10:27 am

      This sounds like a good holiday recipe or for any time we are entertaining. I am sure it makes the house smell so cozy and wonderful.

      Reply
    56. Celebrate Woman Today says

      October 05, 2023 at 4:02 am

      I use a lot of tips you provide during recipe prep. This one is great, especially with herb crust.

      Reply
    57. Melissa Cushing says

      October 06, 2023 at 3:29 pm

      This roast looks so delicious and makes me want to make one today! Love it with mashed potatoes and that yummy gravy! It really is the perfect meal 😉

      ★★★★★

      Reply
    58. Miz Helen says

      October 18, 2023 at 8:50 pm

      We sure have enjoyed featuring your awesome post at Full Plate Thursday, 662. Thanks so much for sharing with us and hope you will come back to see us soon!
      Miz Helen

      ★★★★★

      Reply

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