This flavorful Top Round Roast recipe offers tender, juicy beef every single time, by simply roasting low and slow. Topped with an easy savory mushroom gravy, it’s perfect for a cozy family dinner or a special holiday meal. And if you should have leftovers, they make a mean roast beef sandwich!
When it comes to simple, hearty beef dishes, this Top Round Roast is such a great choice. It’s on the leaner side and easier on the wallet — all it takes is a little tender lovin’ care to coax out maximum juicy deliciousness. But I take it one step further with a lightly creamy mushroom gravy (a nod to my gorgeous Steak Diane), and it truly makes this an extra-special dish!
Why I’m a Huge Fan Of This Beef Top Round Roast Recipe
It’s hard to beat a slow-cooked beef roast — especially when it’s this easy, delicious, and affordable!
WHAT YOU CAN EXPECT:
- Festive yet simple. With very simple ingredients and a low, slow roast, this lean cut of beef is transformed into an impressive holiday-worthy (think Easter, Thanksgiving, and Christmas) roast that’s also easy enough for weeknights.
- Easy on the grocery budget. I appreciate so much that I don’t have to spend top dollar on a top beef cut to entertain family and friends with a beautiful, tender beef main entree.
- Amazing leftovers. Whenever I make this roast, I pray there’s leftovers so I can make an epic Roast Beef Sandwich the following day!
Enjoy!
What You’ll Need
Here’s a glance at what you’ll need to make this recipe for top round roast and gravy. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.
For the Roast
- Top round roast – This can also be labeled “London broil.” This cut of beef is lean, tender when properly cooked, and budget-friendly.
- Salt & pepper – I use simple Morton kosher salt and freshly ground black pepper to bring out the flavor of the meat.
- Olive oil – Extra virgin olive oil is my cooking oil of choice here.
- Sage – Fresh sage is perfectly lovely with the beef and accompanying creamy mushroom gravy.
- Garlic – Feel free to add more garlic if you love it…I do!
- Butter – I use unsalted butter.
Top Round Roast vs Sirloin Tip Roast
Top round roast, a cut of meat from the upper thigh hindquarters of a cow, is most often used to make roast beef. It’s a lean cut of beef, and when cooked at low heat for a longer time, it turns wonderfully tender.
In contrast, sirloin tip roast is also a lean cut of beef from the cow’s hindquarters of the cow but it is not as tender as a top round roast.
That’s why top round roast is the most common choice for deli-style roast beef. It provides a lean, flavorful meat that’s still tender.
For the Gravy
- Shallots – Swap in yellow onion if you don’t have shallots.
- Shiitake mushrooms – Substitute cremini mushrooms if needed.
- Garlic – To add fresh, pungent depth of flavor to the gravy.
- Marsala wine – This adds beautiful depth.
- Butter – This adds rich flavor and consistency.
- Beef broth – I use low-sodium broth, which allows me more flexibility with the seasoning.
- Cornstarch – This helps to thicken the gravy.
- Salt & black pepper
How to Cook Top Round Roast
I’ve outlined my method for making a top round roast below. Find the detailed instructions in the recipe card lower down.
- Prepare. Let the beef rest on the counter for 1 hour. Preheat the oven.
- Season. Combine the salt and pepper, and rub it over the roast.
- Sear. In an oven-safe skillet, sear the beef in olive oil on both sides.
- Make seasoned butter. Melt the butter. Add garlic and sage, and sauté gently for 1 minute, stirring often. Brush this mixture over the seared roast.
- Roast. Place the top round roast in the oven and cook until it reaches your desired doneness. Roasting low and slow helps the fat melt and softens the muscle fibers. (See Brenda’s Tips & Variations below for a doneness temperature guide.)
- Rest. Before slicing, rest the roast for 15 minutes.
- Make gravy. Sauté the shallots in the beef roast’s pan juices until they are softened and fragrant.
- Add mushrooms. Sauté the mushrooms and garlic with the shallots.
- Add wine. Once mushrooms are cooked and softened, add the wine. Scrape the bottom of the skillet to loosen any cooked-on bits.
- Add butter. Now melt in the butter.
- Add cornstarch. Mix the cornstarch with one tablespoon of beef broth, then whisk in. Stir until smooth and thickened a bit.
- Add broth and thicken. Whisk in the broth, then simmer until gravy is thickened. Season with salt and black pepper, then serve it with the roasted beef.
- Slice the roast and serve. Cut the roast into thin slices, against the grain. Serve with mushroom gravy.
Brenda’s Tips & Variations
I’ve included a temperature guide for top round roasting below, along with a few other helpful tips and alteration suggestions:
- Temperature guide: To prevent top round roast from becoming dry, it is best cooked to medium-rare or medium:
- Medium-rare: 130-135°F internal temperature
- Medium: 135-140°F internal temperature
- Special Note: The roast’s internal temperature will continue to rise a few degrees after you take it out of the oven. I recommend pulling it out at 130 degrees for medium-rare or 135 degrees for medium — or even a couple degrees less, which is what I do. For example, we prefer a lesser cooked medium-rare, so I always take the roast out of the oven at 128 degrees.
- Use a thermometer. To easily keep tabs on the roast’s internal temperature, insert a meat thermometer into the thickest part of the roast while it’s cooking in the oven. You can also check periodically by inserting an instant-read thermometer. This guarantees that you know exactly what temperature your meat has reached.
- Rest after cooking. Let the roast rest for 15 minutes after removing it from the oven. Place the meat on a cutting board and tent loosely with foil. This allows the juices to settle before cutting, resulting in more flavorful slices.
- Cut into thin slices, against the grain. This ensures the most tender bites of beef, as it shortens the muscle fibers and makes it easier to chew.
- Other herbs. I love the earthy sage in this recipe, but you could also try other fresh herbs like oregano or thyme.
- Different wine. If you don’t have marsala wine, try Madeira or sherry. I also like to use a dry red wine in this recipe. Or simply omit the wine altogether, and add an extra ¼ cup of beef broth.
What to Serve with Beef Top Round Roast
Here are a few of my favorite serving suggestions:
- a simple salad with fresh, crisp greens and Caesar Dressing
- Buttermilk Mashed Potatoes
- Honey Garlic Carrots
- Roasted Asparagus
- Popovers are just right for dipping in the beef gravy…and cleaning up your plate!
How to Store
Top round roast leftovers keep really well. Here’s how to store any leftover roast:
- Fridge – Place the roast in an airtight container and store it in the fridge for up to 5 days.
- Freezer – Store slices of the roast in a freezer-safe, sealable bag or freezer-safe container in the freezer for up to 2 months. Thaw the meat overnight in the fridge before reheating.
- To Reheat – Reheat the roast in an oven-safe dish at 250°F. Cover the roast with foil to prevent it from drying out. Or, eat it cold!
More Beef Recipes To Try
Top Round Roast Recipe
Yield: 8 servings
This easy beef roast recipe offers succulently tender beef and a savory, lightly creamy mushroom gravy. Perfect for family dinners, holiday meals, and epic roast beef sandwiches!
Print
Ingredients
Top Round Roast
- 4 pounds top round roast (also called London Broil)
- 2 teaspoons Morton kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon fresh sage leaves, finely chopped
- 3 large cloves garlic, minced
- ⅓ cup unsalted butter
Gravy
- 2 medium shallots, thinly sliced
- 1 cup thinly sliced shiitake mushrooms
- 1 large clove garlic, minced
- ¼ cup Marsala wine
- 2 tablespoons unsalted butter
- 2 cups low-sodium beef broth
- ½ tablespoon cornstarch
- salt and black pepper, to taste
Instructions
Top Round Roast
- About 1 hour prior to cooking, take the roast out of the refrigerator to bring it to room temperature.
- Preheat oven to 300°F.
- In a small bowl, mix salt and black pepper. Pat the roast dry with paper towels, then rub the salt & pepper mixture all over the meat.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the roast on all sides until golden brown.
- In a small saucepan over medium/medium-low heat, melt the butter. Add garlic and chopped sage, and sauté gently for 1 minute, stirring often. Brush this butter mixture generously over the seared roast.
- Insert a meat thermometer into the thickest part of the roast. Place skillet with beef roast into the oven for about 60-75 minutes, or until it reaches 130°F for medium-rare. (See Notes below.)
- Remove roast from the oven and let it rest for 15 minutes before slicing. In the meantime, prepare the gravy.
Gravy
- Remove the rested roast from the skillet. Then add shallots to the pan juices and sauté over medium/medium-low heat until shallots are softened and fragrant. Add mushrooms and minced garlic. Continue sautéing gently for 2-3 minutes more, allowing flavors to meld.
- Add Marsala wine, scraping up any flavorful browned bits from the bottom of the skillet. Stir gently for 1 minute, then add butter to the mixture, allowing it to melt.
- In a small bowl, mix cornstarch with one tablespoon of beef broth and stir thoroughly to create a smooth base. Drizzle this slowly into the gravy mixture, whisking continuously until smooth and thickened.
- Gradually pour in beef broth, whisking continuously until smooth. Bring mixture to a gentle simmer, allowing the gravy to thicken to desired consistency.
- Season gravy with salt and black pepper, if desired.
- Drizzle the gravy generously over the sliced roast, or serve the gravy on the side.
Notes
Temperature guide:
- Medium-rare: 130-135°F internal temperature
- Medium: 135-140°F internal temperature
- Special Note: The roast’s internal temperature will continue to rise a few degrees after you take it out of the oven. I recommend pulling it out at 130 degrees for medium-rare or 135 degrees for medium — or even a couple degrees less, which is what I do. For example, we prefer a lesser cooked medium rare, so I always take the roast out of the oven at 128 degrees.
Nutrition Information:
Calories: 447kcal Carbohydrates: 6g Protein: 51g Fat: 24g Saturated Fat: 10g Polyunsaturated Fat: 1g Monounsaturated Fat: 10g Trans Fat: 0.4g Cholesterol: 157mg Sodium: 4111mg Potassium: 885mg Fiber: 1g Sugar: 2g Vitamin A: 326IU Vitamin C: 103mg Calcium: 651mg Iron: 5mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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