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Recipe for a delicious top round roast beef
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Ingredients:

  • 3-4 lb top round roast beef

  • 3-4 cloves garlic, minced

  • 1 tablespoon chopped fresh rosemary

  • 1 tablespoon chopped fresh thyme

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons olive oil

 

Instructions:

  1. Preheat your oven to 375°F (190°C).

  2. In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.

  3. Rub the spice mixture all over the top round roast beef, making sure to coat it evenly on all sides.

  4. Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once the oil is hot, add the roast beef and sear it for 2-3 minutes on each side until browned.

  5. Transfer the skillet or Dutch oven to the preheated oven and roast the beef for about 60-75 minutes, or until a meat thermometer inserted into the center of the roast reads 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.

  6. Remove the roast beef from the oven and let it rest for at least 10-15 minutes before slicing it. This will allow the juices to redistribute and make the beef more tender.

  7. Slice the roast beef thinly.

Recipe for a quick roast beef that can be made in under an hour
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Ingredients:

  • 1 1/2 pounds beef sirloin or top round roast

  • 2 tablespoons olive oil

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon dried thyme

  • 1/2 teaspoon onion powder  

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Instructions:

  1. Preheat your oven to 450°F (230°C).

  2. In a small bowl, mix together the salt, black pepper, garlic powder, dried thyme, and onion powder to make a spice rub.

  3. Pat the beef dry with paper towels and then rub the spice mixture all over the beef, making sure to coat it evenly.

  4. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the beef and sear it for 3-4 minutes on each side until it is nicely browned.

  5. Transfer the skillet to the oven and roast the beef for 15-20 minutes, or until a meat thermometer inserted into the thickest part of the roast reads 125°F (52°C) for medium-rare, 135°F (57°C) for medium, or 145°F (63°C) for well-done.

  6. Remove the skillet from the oven and transfer the beef to a cutting board. Let it rest for 5-10 minutes to allow the juices to redistribute.

  7. Slice the roast beef thinly against the grain and serve with your favorite side dishes.

Doneness              Temperature                           Time (per pound)                   Description

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Rare                             120-125°F (49-52°C)                      12-15 minutes                                  Cool, red center

Medium Rare            130-135°F (54-57°C)                      15-18 minutes                                   Warm, red center

Medium                      140-145°F (60-63°C)                     20-25 minutes                                  Pink center

Medium Well            150-155°F (66-68°C)                      25-30 minutes                                 Slightly pink center

Well Done                 160°F (71°C) and above                 30-35 minutes                                 No pink, brown throughout

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Note: Cooking times are approximate and can vary based on the size and shape of the roast. It's important to use a meat thermometer to check the internal temperature of the roast to ensure it reaches the desired doneness. Let the roast rest for at least 10-15 minutes after cooking to allow the juices to redistribute throughout the meat.

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