Tasty Round Roast Beef

This succulent top round roast turns a run-of-the-mill beef cut into an impressive dinner that'll wow your guests. The punchy Dijon and garlic coating builds amazing flavor on the outside while keeping everything juicy inside, all finished with homemade gravy that'll have your family fighting for extra spoonfuls.

I stumbled onto this method when I threw my first Christmas dinner without much cash. What started as a money-saving move has turned into our family's most requested holiday treat, showing that you don't need fancy cuts when you've got the right cooking tricks.

What You'll Need

• Top round roast beef: This budget-friendly lean cut gets super tender when cooked right to medium rare
• Garlic cloves: Tucked inside the meat to pump up flavor from the inside out
• Dijon mustard: Makes a tasty outer layer that locks in the meat's natural juices
• Black pepper: Gives that traditional kick that works magic with beef
• Butter: Brings a touch of luxury to your gravy and helps smooth out the texture
• Flour: Works to thicken your gravy to that perfect pourable consistency
• Red wine: You can skip it, but it really deepens the gravy's flavor profile
• Beef stock: Forms the backbone of your delicious homemade gravy
• Salt: Brings out all the tasty elements in your finished dish

Cooking Process

Get your meat ready:

Heat your oven to 425°F while prepping the beef. Slice up garlic into tiny bits and make small cuts throughout the roast using a sharp knife. Push garlic pieces into these spots so flavor can work its way through the whole roast. Crack lots of fresh pepper all over and then spread Dijon mustard on the entire surface to make a tasty shield that keeps juices inside.

Start with hot cooking:

Set your prepared meat in a cast iron pan or any oven-safe dish. The thick bottom spreads heat evenly and catches all those yummy drippings for gravy later. Cook at the high 425°F heat for exactly 15 minutes. This quick hot blast makes a fantastic crust that helps trap moisture inside.

Switch to gentler heat:

Turn your oven down to 375°F without pulling the door open. Keep cooking until you hit 130-135°F inside for medium rare or 145°F for medium. A 3-pound roast usually needs around 40 minutes. Keep in mind that meat keeps cooking after you take it out, so aim a bit below your target temp.

Let it sit:

Take the roast out and cover loosely with foil. Don't touch it for at least 15 minutes. This waiting part lets all the juices move back through the meat instead of spilling out when you cut into it. During this time, the temperature will climb a few more degrees to perfect doneness. Pull out any garlic bits and strings before slicing thinly across the grain.

Whip up the gravy:

Put the same pan with all those flavorful bits back on medium heat. Drop in butter and once it's melted, sprinkle flour while mixing to make a paste. Keep stirring for about 2 minutes to cook away that raw flour taste. Pour in wine while whisking so you don't get lumps. Let it bubble until half gone, then add beef broth. Simmer gently until it gets as thick as you want, usually 4-5 minutes. Add salt and pepper until it tastes just right.

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Top round has become my go-to cheap cut when company's coming. The first time I made this roast, my father-in-law who usually only touches prime rib asked for seconds and wanted to know how I made it. That moment of kitchen triumph showed me that how you cook matters way more than how much you spend.

Tasty Sidekick Options

This beef works wonders with starchy sides that can soak up all that amazing gravy. While mashed potatoes are the traditional winner, try roasted garlic spuds or smooth polenta for something different. For your veggie fix, go with roasted carrots, fresh green beans, or a light garden salad with tangy dressing to cut through the richness of everything else.

Prep-Ahead Strategies

The meat tastes best when cooked on the day, but you can get ahead on some things. You can stuff the beef with garlic and keep it in the fridge up to 24 hours before cooking, which actually lets the flavors sink in better. Just pull it out 1-1.5 hours ahead of cooking so it can warm up a bit for more even results.

Meat Selection Advice

When you're picking out your top round roast, try to find one with thin streaks of fat running through it, even though this cut doesn't have much fat naturally. A rich red color shows it's fresh. Ask the meat counter person to tie it up with string if it isn't already done, as this helps it cook evenly all the way through.

Fixing Common Problems

If your meat turns out tough, you probably cooked it too long. Remember that top round is pretty lean and needs to stay on the medium rare to medium side for the best texture. Got lumps in your gravy? Just whisk like crazy or pour it through a strainer before serving. Need thicker gravy? Let it bubble away longer to reduce or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in.

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Frequently Asked Questions

→ What's the easiest method for cooking a top round roast?

Sear it quickly with high heat to brown the crust, then lower the temperature to cook evenly. This keeps the meat juicy and tender.

→ How can I make sauce from the drippings?

Pour your pan juices into a pot, mix in butter and flour to thicken, then add red wine and broth. Cook until it’s silky and slightly thickened.

→ How do I keep roast beef from being dry?

Stick to medium-rare doneness (around 130-135°F), rest the beef for 15 minutes before cutting, and slice thinly against the grain.

→ Can I replace top round with another cut?

Sure! Try eye of round or bottom round. Cooking times might change based on the size and shape of your chosen cut.

→ How should I store leftover meat?

Keep it sealed in the fridge for up to three days or freeze it for three months. Reheat at 325°F, covered in foil, until warm.