Cooking a round roast can seem intimidating, but with the right steps, you can create a juicy, flavorful meal that impresses family and friends. Whether you have a top round roast, eye of round, or bottom round, this guide will walk you through the process in an easy, approachable way.
What Is a Round Roast?
A round roast comes from the rear leg of the cow and is known for being lean and somewhat tough compared to other cuts like tenderloin. The most common types are:
– Top Round Roast (sometimes called London Broil)
– Eye of Round Roast
– Bottom Round Roast
Top round is the most popular for roasting because it has good flavor and becomes tender when cooked properly and sliced thinly against the grain.
Ingredients You’ll Need
– 4 to 4.5 pounds of beef round roast (top round is preferred)
– Olive oil
– Kosher salt or sea salt
– Freshly ground black pepper or crushed whole peppercorns
– Garlic powder, onion powder, dried thyme, oregano, rosemary, and mustard powder (optional for seasoning)
– Fresh garlic and herbs like rosemary and thyme (optional)
– Kitchen twine (for tying the roast to keep its shape)
Step-by-Step Guide to Cooking a Round Roast
1. Prepare the Roast
– Remove the roast from the fridge about 1 to 2 hours before cooking to bring it to room temperature. This ensures even cooking.
– Pat the roast dry with paper towels.
– Tie the roast with kitchen twine if it’s loose or uneven to help it cook uniformly.
– Rub the roast all over with olive oil.
– Season generously with salt, pepper, and your choice of herbs and spices. A classic mix includes garlic powder, onion powder, dried thyme, oregano, crushed peppercorns, and mustard powder.
2. Sear the Roast (Optional but Recommended)
– Heat a large skillet or roasting pan over medium-high heat.
– Sear the roast on all sides until browned (about 6 minutes total). This step locks in juices and adds flavor.
3. Roast in the Oven
– Preheat your oven to 450°F (230°C).
– Place the roast on a wire rack in a roasting pan to allow air circulation.
– Roast at 450°F for 15 minutes to create a flavorful crust.
– Lower the oven temperature to 300°F (150°C) or 325°F (165°C) and continue roasting.
– Use a meat thermometer inserted into the thickest part of the roast to monitor temperature:
– 130-135°F for medium-rare
– 135-140°F for medium
– 145°F for medium-well
– Cooking time is roughly 20 to 25 minutes per pound at the lower temperature. For a 4-pound roast, expect about 50-60 minutes after the initial high-heat sear.
4. Rest the Roast
– Remove the roast from the oven and tent it loosely with aluminum foil.
– Let it rest for 10-20 minutes. Resting allows the juices to redistribute, making the meat juicy and easier to slice.
5. Slice and Serve
– Use a sharp serrated knife.
– Slice the roast thinly against the grain to maximize tenderness.
– Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a rich gravy.
Tips for the Best Round Roast
– Thin slices are key: Because round roast is lean and can be tough, slicing it thinly against the grain makes it more tender and enjoyable.
– Use a meat thermometer: This ensures you don’t overcook the roast, preserving juiciness and flavor.
– Resting is not optional: Skipping the resting step causes the juices to run out when slicing, resulting in dry meat.
– Try seasoning with fresh herbs and garlic: Rubbing the roast with a paste of garlic and rosemary before roasting adds wonderful aroma and flavor.
– Make au jus or gravy: Use the pan drippings with beef broth and a splash of red wine to make a delicious sauce.
Bonus: Simple Au Jus Recipe
– After roasting, pour a cup of water or beef broth into the roasting pan.
– Heat on the stove and scrape up browned bits.
– Add a splash of red wine if desired.
– Strain and serve alongside your sliced roast for extra flavor.
Cooking a round roast is straightforward when you follow these steps. With simple seasoning, proper roasting temperatures, and careful slicing, you’ll enjoy a tender, juicy roast perfect for any occasion. Enjoy your delicious homemade roast beef!