Top Round Roast Beef (Print Version)
# Ingredients:
01 -
3 lb tied beef round roast
02 -
3 peeled garlic cloves
03 -
1/4 cup of Dijon mustard
04 -
A pinch of black pepper
→ Gravy
05 -
1 tbsp of butter
06 -
2 tbsp plain flour
07 -
3/4 cup beef broth or red wine
08 -
3/4 cup of beef stock
09 -
1/2 tsp of salt
10 -
A dash of ground black pepper
# Instructions:
01 -
Fire up the oven to 425°F. Chop up the garlic, poke little holes in the meat, and push the garlic into them. Coat the roast with mustard and finish with black pepper on top.
02 -
Put the roast into a cast iron pan or any baking dish that’s oven-safe. Toss it in the oven and bake at 425°F for 15 minutes.
03 -
Turn the oven heat down to 375°F, then roast until your meat thermometer reads 130-135°F for that nice medium-rare finish—this’ll take another 40 minutes or so. For medium, aim for 145°F and remember, once rested, the heat will rise a tad more.
04 -
Take the roast out and give it at least 15 minutes under some loosely draped foil. Toss the garlic and string, then cut into thin slices.
05 -
On medium heat, melt butter in the dripping-filled pan. Stir in the flour and keep whisking for a minute or two. Pour in a splash of wine, mix continuously as it reduces by half. Add beef stock and cook until thickened up a bit, about 4-5 minutes. Sprinkle in salt and pepper to taste.
# Notes:
01 -
Top round roast is also called 'inside round,' but you can also go with eye of round or bottom round cuts.
02 -
You can keep leftover beef in the fridge for up to 3 days or freeze it for up to 3 months.
03 -
When reheating, set your oven to 325°F. Wrap the meat in foil and heat it for 20-30 minutes.