Herb Crusted Top Round Roast {Video}

This herb-crusted, oven-baked Top Round Roast Recipe has a delicious outer crust of fresh herbs and spices and is moist and tender on the inside. It’s the perfect roast beef for any family dinner or holiday celebration.

And if you’re hosting a big group for dinner or the holidays, here are some other main dishes you’ll want to consider like Prime Rib Roast, Turkey, or Spiral Ham with Ham Glaze.

Herb Crusted Top Round Roast Video Tutorial

The Best Top Round Roast Recipe

If you love roast beef but are scared of ruining such a large piece of meat, then this recipe is for you! It requires minimal prep and gives great results every single time.

We like to use top round beef because, as one of the more inexpensive cuts of meat, it makes the most tender, juicy, and flavorful roast beef. It’s actually what is most often used for deli roast beef. The compound butter mixture adds a ton of flavor, and keeps the beef moist and delicious!

This Herb Crusted Top Round Roast will taste great served with the roasted veggies included in the recipe, but if you are making this for part of a larger meal, or for a holiday, we have a few suggestions of what you may want to serve it with. Most of these can be made ahead of time, or be prepared while your beef is cooking.

Looking for an easy crock pot roast recipe? Be sure to try this Rump Roast Crock Pot. It’s tender and juicy and has the best gravy recipe too.

Key Ingredients

• Beef – this recipe calls for a top round roast – the same cut of beef usually used for London broil. You could also use a sirloin or rump roast if you wanted to really get fancy. You could also use prime rib.
• Butter – it’s important for your butter to be at room temperature so you can easily mix it with your herbs and spices.
• Garlic – you can use fresh minced, or from the jar will work, too.
• Herbs – this recipe uses fresh thyme, rosemary, and sage. However, you can use whatever herbs you find. Fresh herbs are great, but if you can’t find them, you can substitute dried ones.
• Carrots – your carrots should be peeled and cut into 2” pieces.
• Potatoes – I love to roast Yukon Gold potatoes, but Red Potatoes or Russet Potatoes would both taste great.
• Onions – this can just be peeled and quartered, and if you don’t have white onions, you can substitute yellow or even red.

How to Cook a Top Round Roast in the Oven

1. Preheat your oven to 425 degrees F.
2. In a medium-sized bowl, add your butter, garlic, thyme, rosemary, sage (if using), and onion powder. Mix together using a fork or spatula until well combined.
3. Place your top round beef into the center of a 9″x13″ baking dish or roasting pan (if there is a large section of fat, place that side face up). Season with salt and pepper on all sides of your roast, then spread the herbed butter all over the top and sides of your roast, using a fork and your fingers.
4. In the same medium-sized bowl, add your carrots, potatoes, onion, olive oil, salt, pepper, and garlic and toss to combine. Spoon seasoned veggies around the roast’s sides in the baking dish.
5. Put into the oven and cook for about 30 minutes, then reduce oven to 325 degrees and cook for another 90 minutes, or until an instant-read thermometer reads 140 degrees in the thickest part for medium-rare.
6. Remove from the oven and cover your roast loosely with aluminum foil. Let rest for about 10 minutes before slicing against the grain. Serve with your roasted vegetables. Enjoy!

Frequently Asked Questions

Recipe Tips

• Let it rest for at least 10 minutes after it comes out of the oven to let the juices settle and redistribute. If you cut too soon, the juices on your cutting board will run out!
• Pull your beef from the fridge and let it come up to room temperature for about 30-60 minutes before cooking. This will help the inside round roast cook more evenly without the outside becoming tough.
• Use an instant-read or meat thermometer to check the internal temperature of your roast beef. For medium-rare, you’ll want it to be at 135 degrees F.
• If your beef cut has a larger fat area, make and have that side facing up in your baking pan.
• To chop fresh thyme, hold the top of the sprig with one hand and with the other hand, use your fingernails to pull the thyme leaves down the stem.

More Beef Recipes To Try

• Carne Asada Chipotle Recipe
• Teriyaki Beef and Broccoli Stir Fry
• Shredded Beef Tacos
• The Best Rump Roast in a Crockpot
• Mississippi Pot Roast
• Meatloaf Recipe
• Spicy Italian Meatballs
• More Beef Recipes
• More Holiday Recipes
• More Main Dish Recipes

This Herb Crusted Top Round Roast recipe has a delicious crusty layer on top, full of fresh herbs and spices, and is moist and tender on the inside. It requires minimal prep and makes the perfect holiday roast.