Easy Beef Top Round Roast Recipe with Herbs and Gravy

^{This post has been sponsored by Better Than Bouillon. All opinions expressed are my own.}

This Easy Beef Top Round Roast Recipe with Herbs and Gravy is a delicious option as the centerpiece for a Sunday dinner, or the star of the show at your next special occasion. Paired with a rich gravy made from the pan drippings, and crusted in a medley of fresh herbs and garlic, this roast recipe is one the whole family will love, and you'll be sure to love how it saves you time.

This flavorful roast starts off with a lean cut of beef, which we rub down with an herb crust prepared with roasted garlic, rosemary, oregano, and fresh cracked black pepper. From there, we slow-cook the roast in a mix of its natural juices and red wine. The end result is a blissfully tender beef roast that pairs deliciously with things like creamy mashed potatoes, crusty bread, and green leafy salads.

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.

Now, with the introduction out of the way, let's prepare this delicious Top Round Roast Recipe. Read on for a complete ingredient checklist, prep tips, and a printable recipe card.

Recipe Overview - The Perfect Roast Beef

Taste and Texture: Our top round roast recipe emphasizes savory comfort. The star of the show is the rosemary and oregano herb rub, prepared with garlic and freshly cracked black pepper, for rich aromatic goodness and earthy flavor that perfectly complements the beef, infusing it with flavor at it slow cooks in its natural juices in the roasting pan at medium heat. This creates a crisp exterior and juicy, tender interior. This creates a balance of the crisp crust, juicy center, and deep umami richness, which pairs perfectly with the pan drippings gravy, which finishes and ties the recipe together beautifully.

Difficulty Level: Moderate. While this recipe doesn't feature any overly complex or technical cooking mechanics, it does entail a number of steps. And some of those steps do require attention to detail - such as the roasting time, temperature, and gravy prep. That said, this recipe is overall accessible for home cooks familiar with oven roasting and making a roux-based gravy. This is also a great recipe for those looking to learn how to oven roast meat for a family dinner. On a final note, I do recommend a digital meat thermometer to ensure proper doneness and avoid overcooking.

Preparation Process - How to Make Top Round Roast Recipe:

The Rub. We start off by bringing the rub together with the grilled garlic, herbs, and olive oil. While doing this, let the meat sit out at room temperature to warm, as I do suggest starting your roast at room temperature. While not strictly necessary, this is the best way to start things off.
The Rack. From there, we build a rack on the bottom of our roasting pan with peeled carrots. Yes, you can indeed use a wire rack for this instead, but I prefer the added flavor of the root vegetables.
Rub the Beef. We apply the garlic rub to the beef, and set the beef on the rack in the roasting pan.
Roast the Beef. Finally, we roast the beef low and slow until we've achieved a crisp exterior and tender interior. I do recommend using either an instant-read thermometer or meat thermometer to ensure you don't overcook the meat. Oven temperature is important, so I do recommend checking that with a separate thermometer. The internal temperature of the roast should be about 145 degrees.
Rest and Gravy. While we let the roast rest, we prepare a gravy using the pan drippings and either some beef broth or beef stock, we prepare a roux-based gravy.
Slice and Serve. As the final step, after we've prepared the gravy and let the meat rest, we slice the roast, top with gravy, and serve.

Pairings for Herb Crusted Roast Beef

I promise that this top round roast recipe will shine as the centerpiece of any gathering or Sunday dinner, and as a nice bonus, it pairs deliciously with all of the usual favorites:

Sides: All your favorite go-to pairings for beef apply. Think of things like mashed potatoes, buttery polenta, or homemade crusty bread.
Vegetables: Personally, I would opt for mixed roasted root veggies. Grilled or glazed carrots would also pair nicely, as would sauteed green beans.
Soups and Stews: A hardy potato soup, or a nice chicken and dumpling soup.
Wine: Opt for full-bodied reds. That means Cabernet Sauvignon, Syrah, or Malbec, which are my go-to choices for red meat.

Recipe Ingredients - Top Round Roast

For the Roast

4½ lbs. Top Round Boneless Roast
- Note: Top round roast is a general budget-friendly cut of meat, making it a great choice for roasting for Sunday dinners.
- Tip: Use butcher's twine to hold the roast in place for more even cooking.
- Tip 2: Cook the roast fat side up, so that the fat crisps, giving the roast a nice, textured exterior.
- Substitution: Prime rib, rump roast, chuck roast, eye of round roast, or bottom round can all be used with this recipe, and all will give you a tender roast beef at the end. That said, cooking times will vary depending on the size of your roast. This recipe's cooking times are based on a four-and-a-half-pound roast.
5-6 carrots, peeled
- Note: We're using carrots as a natural roasting rack, as this helps to infuse the pan drippings with natural sweetness and root veggie flavor. Delicious.
- Substitution: Your choice of root veggies will work. That said, you could also opt for a simple roasting wire rack.

The Herb-Garlic Rub

2 tablespoons fresh rosemary (about 2-3 sprigs)
- Note: Rosemary is one of my favorite herbs for red meat, especially when roasting.
- Substitution: If you don't have fresh on hand, dried will work just fine. Use about 2 teaspoons crushed dried rosemary. That said, fresh does make a big difference.
1 teaspoon salt
- Tip: No need to get fancy. Table salt will work just fine. That said, sea salt or kosher salt does work best to draw out flavor in the meat.
1 teaspoon freshly ground black pepper
- Tip: Fresh cracked black pepper gives the best aromatics.
- Tip 2: Bonus points if using a mortar and pestle.
1 teaspoon dried oregano
- Tip: Be sure to crush the oregano before adding.
- Substitution: Italian seasoning can be used in a pinch.
2 small heads of garlic, cloves removed from skin
- Tip: Roast the garlic in a dry pan until golden for a sweet, mellow flavor.
- Substitution: Garlic powder can be substituted if fresh isn't available.
½ cup red wine
- Tip: I suggest using a dry red wine, such as Cabernet, Merlot, or Pinot Noir.
- Substitution: Beef broth or beef stock both work fine.
2 tablespoons olive oil
- Tip: For helping to bind the rub, and to encourage even browning of the crust.
1 cup water or ½ cup water + ½ cup red wine (for pan drippings)
- Tip: Add this to the pan 15-20 minutes before roast finishes cooking.
- Tip 2: You can use beef broth for added flavor.

For the Gravy

4 tablespoons butter
- Tip: As always, I do recommend using unsalted butter. Salted butter, really, is almost always a nonstarter for cooking purposes unless a recipe explicitly calls for it.
1 tablespoon olive oil
- Tip: Simply helps to prevent the butter from burning while making the roux.
4 tablespoons all-purpose flour
- Tip: Whisk constantly to avoid lumps and prevent burning.
- Gluten-Free Option: Naturally, your gluten-free flour of choice can be used in place of regular flour.
2½ cups pan drippings or water
- Tip: Strain pan juices (drippings) to remove solids before using in gravy.
- Substitution: Use low-sodium beef broth if you're short on drippings.
2 teaspoons Better Than Bouillon Roasted Beef Base
- Note: 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.
- Tip: Better Than Bouillon brings deep umami and beefy richness to the gravy that's really hard to replicate otherwise.
- Substitution: 1 bouillon cube dissolved in ½ cup hot water.
½ teaspoon salt
- Adjust to taste: You may want more or less salt depending on how salty your broth or bouillon is.
½ teaspoon freshly ground black pepper
- Optional: Add a pinch of cayenne or a dash of Worcestershire for extra depth.

Gravy Basics - A Brief Tutorial

This top round roast recipe really isn't complete without an equally indulgent, equally delicious gravy. But how to prepare that gravy? Read on for my top tips on preparing the perfect gravy every time.

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.

Chef's Tips - Frequently Asked Questions (FAQ)

All right, so now that we've talked about our top round roast recipe, it's time to answer some of your most asked questions about top round roast, such as how to keep it tender through cooking, which cut of beef is best for roasting with gravy, and what - really - is the difference between top round and bottom round cuts of beef?

For the answer to those questions and more, read on.

What cut of beef is best for roast beef with gravy?

Personally, I find that top round roast is a great option for making a roast beef Sunday dinner with gravy. Not only is it a lean cut of meat, but it's also an inexpensive cut. As a nice bonus, it's also naturally flavorful, and its shape makes it easy to season. When cooked properly, it offers nice, tender slices that go perfect with gravy or an au jus sauce. That said, you can, of course, also use bottom round or eye of round, but the advantage of top round is that it tends to hold its shape better for slicing, making leftovers great for roast beef sandwiches.

How do I keep my top round roast tender?

Tenderness is all about timing and temperature. If you want tender meat you need to be sure not to overcook it. Overcooked meat is tough meat - no exceptions. The easiest way to avoid overcooking is to use something like an instant read thermometer. At around135°F, beef is roughly medium-rare, while cooked to a temperature of 145°F your meat is cooked to about medium. After cooking, I recommend loosely tenting the roast with aluminum foil and then letting the meat rest for about 10-12 minutes prior to slicing. Don't skip the resting process, either, since it allows the juices to redistribute throughout the meat, locking in moisture, which helps keep the meat tender.

Can I use top round roast for pot roast or slow cooking?

Absolutely. In fact, this is probably one of the textbook uses for top round roast. That said, it is true that tougher cuts - such as chuck roast - are often preferred in the slow cooker, but top round roast is delicious when cooked low and slow. To make top round roast in the slow cooker, you need only adjust your cooking time, about 6-8 hours on low, and, of course, keep it moist with broth. This is a great way to turn this cut into an easy recipe for weeknight dinners.

What's the difference between top round and bottom round roast?

Top round is generally more tender. That said, both are cut from the hindquarters of the cow are considered lean cuts of meat. Overall, top round is generally better suited for roasting and slicing, while bottom round roast is typically used for braising, slow cooker meals, or deli-style slicing.

How long do I cook a 4½ lb top round roast?

In a 325°F oven, plan on roasting your meat for 20-30 minutes per pound for medium to medium-well doneness. For a 4½ lb roast, that's roughly 90 to 135 minutes. Always use an instant read thermometer to check the internal temperature for perfect results.

How should I store leftover roast beef?

Storing leftover roast beef couldn't be easier. To store it, first let it cool, then wrap the leftover slices in aluminum foil and place that in an airtight container. Stored like this, leftover roast beef will keep in the refrigerator for about 3-4 days. You can also freeze leftover roast beef for up to 3 months. That said, thin slices are perfect for next-day roast beef sandwiches, wraps, or even stir-frys.