What is top round roast?

Top round roast is a lean roast from the "round" or rear end of the cow. The lack of fat and marbling mean that low and slow is the best way to cook this cut. I like this cut for roast beef as it's budget friendly and has an nice beefy flavor.

Can I use a different cut of meat?

Bottom round and eye of round roasts are acceptable substitutes, but will need to be sliced very thinly for tenderness.

Can I skip the spice mix?

Yes, I often make this recipe with just kosher salt. This keeps it versatile so you can use it for everything from sandwiches and wraps to stir-fries and quesadillas!

Do I need to salt the roast and let it sit overnight?

I highly recommend this step, but it can be skipped if you're short on time. If you don't have at least an hour to let the salted roast sit before searing, I recommend salting it immediately before searing. This is because the roast won't have time to reabsorb the moisture drawn out by the salt, which can hinder a proper sear.

What internal temperature is best for top round roast beef?

I don't recommend cooking this roast beyond medium-rare. I generally cook it until the internal temperature reaches 125-130°F. Carryover temperature brings the final temperature up an additional 6°F to 131-136°F while the roast is resting.

Top Round Roast Beef (Roast Beef for Sandwiches)

Ingredients

Top Round Roast Beef

3–4 pound top round roast
2–3 teaspoons kosher salt
1 tablespoon vegetable oil

Spice Rub (optional)

1/2 tablespoon garlic powder
1/2 tablespoon onion powder
2 teaspoons paprika
1/4 teaspoon cayenne pepper

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Instructions

Generously season all sides of the roast with kosher salt. Place the roast on a wire rack set over a baking sheet and refrigerate uncovered overnight or up to 24 hours.
Preheat the oven to 250°F (120°C) and position a rack in the center of the oven.
Pat the roast dry and rub the roast evenly with the spice mixture if using. If necessary, tie the roast with kitchen twine to ensure even cooking. I only do this when my roast is an irregular shape.
Heat a large cast iron or heavy skillet over medium-high heat. Add the vegetable oil.
Sear the roast in the skillet, browning it evenly on all sides. This should take about 12-15 minutes.
Transfer the seared roast to a roasting pan fitted with a wire rack. Cook until an instant-read thermometer inserted in the center of the roast reads about 6°F (3°C) below your desired final temperature. Carryover heat will raise the internal temperature by approximately 6°F (3°C). For medium-rare, I take out my roast at 129°F (54°C) to reach a perfect 135°F (57°C). Start checking smaller roasts at 1 hour. Larger roasts can take up to 2.5 hours.
Place the roast on a cutting board and allow it to rest for 15 minutes to retain its juices before slicing thinly and serving.

Notes

Storage: Leftover roast beef can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Thaw in the refrigerator before reheating.