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!
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.