Perfect Herb-Crusted Top Round Roast
A tender and flavorful herb-crusted top round roast that starts with high heat to create a beautiful crust, then slow roasts to perfection. This economical cut becomes incredibly juicy with the right technique.
Ingredients
- 4 pounds top round roast
- 4 teaspoons dried oregano
- 4 teaspoons dried thyme
- 2 teaspoons crushed dried rosemary
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon dry mustard
Instructions
- Heat your oven to 450°F. In a small bowl, mix together oregano, thyme, rosemary, garlic powder, onion powder, kosher salt, black pepper, and dry mustard until well combined.
- Pat the roast dry with paper towels. Rub the herb mixture all over the entire surface of the meat, pressing gently to help it adhere.
- Set the seasoned roast on a wire rack placed inside a shallow roasting pan. Roast in the preheated oven for 15 minutes to develop a golden crust.
- Lower the oven temperature to 325°F and continue roasting for approximately 1 hour, or until a meat thermometer inserted in the thickest part reads 135-140°F for medium-rare to medium doneness.
- Remove the roast from oven and cover loosely with aluminum foil. Let it rest for 15 minutes before carving. Slice thinly against the grain and serve immediately.