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–+ servings
Top Round Roast

Melt-In-Your-Mouth Top Round Roast with Savory Gravy

This Top Round Roast, paired with savory gravy, promises a melt-in-your-mouth experience for family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 1 piece Top Round Roast Substitution: Top Sirloin or Eye of Round can also work well.
  • 2 tablespoons Avocado Oil Substitution: Canola oil or any mild oil of your choice.
  • 1 tablespoon Dijon Mustard Substitution: Stone-ground mustard for a textured alternative.
  • 1 tablespoon Worcestershire Sauce Substitution: Soy sauce works in a pinch.
  • 2 sprigs Fresh Rosemary Substitutions: Oregano or thyme for a different flavor twist.
  • 4 cloves Minced Garlic Note: Garlic powder can substitute if needed.
  • 1 tablespoon Italian Seasoning Tip: Create your own mix for customized flavor.
  • 1 teaspoon Fine Sea Salt Adjust to taste for a personalized touch.
  • 1 teaspoon Fresh Ground Black Pepper Adjust according to your palate.
For the Gravy
  • 2 cups Beef Broth Use low-sodium broth to control salt levels.
  • 1 cup Cold Water
  • 1 tablespoon Xanthan Gum Substitution: Cornstarch works well if you prefer.
  • 1 cup Dry Red Wine This elevates the whole dish wonderfully!
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 tablespoons Unsalted Butter

Equipment

  • Oven
  • Roasting Pan
  • Mixing bowl
  • Meat Thermometer
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450º F (230º C). Prepare your roasting pan with an oven-safe rack inside.
  2. In a mixing bowl, combine avocado oil, Dijon mustard, Worcestershire sauce, minced garlic, fresh rosemary, Italian seasoning, fine sea salt, and fresh ground black pepper. Rub this mixture all over the top round roast and tie it with kitchen string.
  3. Place the seasoned roast into the roasting pan, inserting a meat thermometer into the thickest part. Roast at 450º F for 15 minutes, then reduce the temperature to 250º F (120º C) and continue roasting for 25-28 minutes per pound until the thermometer reads 130º F (54º C).
  4. Remove the roast from the oven and tent it with aluminum foil. Let it rest for 15 minutes to allow juices to redistribute.
  5. Prepare the gravy by mixing xanthan gum or cornstarch with cold water to form a slurry. Pour off excess fat from the roasting pan and deglaze with dry red wine.
  6. Add beef broth, garlic powder, onion powder, Worcestershire sauce, and Dijon mustard to the reduced wine. Incorporate the slurry into the simmering gravy until it thickens, then stir in unsalted butter.
  7. Slice the rested roast against the grain into even portions and ladle warm homemade gravy over the slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 3gProtein: 45gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 800mgSugar: 1gCalcium: 1mgIron: 15mg

Notes

Allow the roast to sit at room temperature for 2 hours before cooking for even cooking throughout.

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