What temperature do you cook a top round roast

Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners. This incredibly easy-to-follow, 4-ingredient recipe will help you create a flavorful, moist, and tender roast like no other. Learn how to make a mouthwatering roast, get tips on how long to cook roast beef, and find the best ways to use leftovers.

What Is Roast Beef?

Roast beef doesn't refer to just one cut of beef — eye of round, bottom round roast, top round roast, top sirloin roast, and bone-in rib roast are all commonly used cuts. Affordable eye of round roast is the best pick for this recipe — its rich flavors develop beautifully during slow cooking.

How to Cook a Roast Beef

Turn your kitchen into a delicious deli counter in just a few simple steps. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe:

How Long to Cook Roast Beef in the Oven

Preheat your oven to 375 degrees F, then tie your roast with twine to prevent the meat from drying out. Rub garlic seasoning blend into the meat before roasting for around 60 minutes (or 20 minutes per pound, adjusted to your roast's weight), using a meat thermometer to ensure the meat is at least 120 degrees F.

Remove the roast beef from the oven, transfer it to a cutting board, and let rest for at least 15 minutes before slicing. You'll have juicy, garlicky roast beef to enjoy in a variety of dishes.

How to Use Leftover Roast Beef

There are countless ways to use leftover roast beef, including casseroles, sandwiches, and soups. Try spicy roll-ups or a hearty beef pot pie for a unique spin on succulent, oven-roasted meat.

How to Store Roast Beef

Keep cooked roast in the refrigerator for up to four days. To maximize the shelf life, wrap the meat in foil or cling wrap, pressing out all excess air. Want to reheat roast beef without drying it out? Break up any large chunks and add a bit of liquid (broth or water works) before heating leftovers in the microwave or the oven.

Allrecipes Community Tips and Praise

"Incredibly simple recipe for an inexpensive cut of meat," says home cook DG. "I followed suggestions by others and doubled the amount of seasonings, plus added some thyme and onion powder."

"I made this for Sunday's supper, and it came out perfectly medium-rare, which my family loves!" shares reviewer RoseBea. "I added garlic mashed potatoes, green beans, salad, and mushroom gravy."

"Love this recipe," says Nadine. "It is my go-to when preparing meals for a large crowd."

Editorial contributions by Rai Mincey

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Make sure roast is at room temperature. Tie roast at 3-inch intervals with cotton twine; this helps it from drying out and allows it to cook more evenly. Place roast on a rack in a baking pan.

3. Mix together salt, garlic powder, and pepper in a small bowl. Rub seasoning mixture into the meat.

4. Place in the preheated oven and roast for 60 minutes, or 20 minutes per pound if your roast is larger or smaller. An instant-read thermometer inserted into the center should read 120 to 125 degrees F (49 to 52 degrees C).

5. Remove from the oven and transfer to a cutting board. Cover loosely with foil, and let rest so juices can redistribute, 15 to 20 minutes.

6. Slice and serve.

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Tips

Make sure your eye of round is at room temperature before cooking. Let beef sit at room temperature for at least 45 minutes (or 1 hour) before beginning this recipe. If your roast is not at room temperature, the cook time will be longer.

Regardless of the size of your roast, aim for cooking at 375 degrees F (190 degrees C), for 20 minutes per pound.

After resting for 15 to 20 minutes your roast should reach its final internal temperature, which could be 5 to 15 degrees higher than when removed from the oven. The final temperatures (after resting) should be 120 to 125 degrees F (49 to 52 degrees C) for rare, 130 to 140 degrees F (54 to 60 degrees C) for medium-rare, and 140 to 150 degrees F (60 to 65 degrees C) for medium.

Superb flavor highlights this easy to make beef roast served with a rich sauce prepared from the pan drippings. Using the proper cooking times and temperature to cook this top round beef roast results in tender and flavorful meat.

• 2 1/2 pounds top round beef roast
• 1/4 cup olive oil
• 2 cups beef broth
• RUB:
• 1 tablespoon pepper
• 1 tablespoon barbecue seasoning powder
• 1 tablespoon rosemary
• 1 teaspoon garlic salt
• 1/4 cup olive oil

Container:roasting pan or dutch oven, small mixing bowl

• Pour 1/4 cup of oil in a roasting pan or dutch oven.
• Heat on the stove on medium.
• Rub the meat all over with the rub mixture. Place roast in the oil and brown on both sides.
• Heat oven to 400 degrees F. Place the dutch oven or roasting pan in the oven, uncovered.
• Roast for 1/2 hour, turn the roast over and lower the heat to 350 degrees F.
• Roast for another 20 minutes or until the internal temperature reaches 130 degrees F. for rare, 145 degrees F. for medium, etc.
• Remove from the oven and allow it to rest for 15 minutes before carving.
• After the roast has been removed, place the roaster or dutch oven on top of the stove over medium heat.
• Add two cups of broth, stir to combine with the drippings.
• Simmer for 5 minutes. Pour through a strainer and serve warm with the meat.

top round beef roast

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Average of 3.80 out of 5 stars

"We had this last Sunday for dinner and it turned out delicious. I roasted it at 400 degrees for 1/2 hour and then turned it down to 325 degrees F. It was moist and so flavorful. I will definitely keep this recipe to make again."

"This was a great recipe. We ate it all up with some mashed potatoes. McCormick makes a barbecue seasoning that I used. It has brown sugar, tomato, garlic, onion, peppers and a slight smoke flavor."

"I followed this recipe but cut back on the cooking time. I had the oven at 400 degrees for 15 minutes and then finished roasting at 350 degrees. Instead of roasting it for 20 minutes, I started checking the internal temperature every 10 minutes until it had reach 140 degrees because I was looking for a medium-rare roast. It turned out great!"

"Savory, glad you tried the slow cooker method. This is the only way I fix a roast anymore because they come out so much more tender than roasting in the oven."

"I made it in the slow cooker just like GrannyGrunt advised. It was tender and delicious. Granny's always know how to cook roasts best!"

"I made some adjustments to this recipe and it turned out pretty good. I browned the roast & placed it in a slow cooker. Poured the excess oil out of the pan, added the broth and heated just enough to loosen the browned bits in the pan. Poured that over the roast, placed cover on slow cooker, and cooked for 6 hours on low. Strained the juices and served with the roast. I used a regular seasoning salt instead of the barbecue seasoning powder."

"I agree with virgilthecook. After the 1st half hour some of mine was already med well! If you try this either don't brown it or subtract the browning time."

"I thought this recipe came out really good. I just served it with baked potatoes and asparagus. I cooked it according to the directions and mine was great."

"This is one of the worst recipes I have ever seen. First, if you follow the cooking times, you will get a shoe leather well, well, well, well done roast. You should at least cut cooking time in half, if not more. Second, who has ever heard of barbeque seasoning powder? What is it? What is in it?"

Reviewed By jwc

"This is full of flavor! The pepper really stands out."

What temperature should a top round roast be?

Do you cook a roast at 325 or 350?

How long do you cook a top round roast at 350 degrees?

How long do you cook a roast at 325 degrees?