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Peppered Top Round Beef Roast

There is nothing better tasting than a perfectly cooked, thinly sliced, Peppered Top Round Beef Roast. According to my husband, that is. Lol. We like our beef more on the rare side so this recipe is making a medium to rare roast. Yum!I always take out my top round

I always take out the top round beef roast 30 minutes before I plan on cooking it. You get a more even cooking if the meat is at room temperature.


Place the roast in a preheated oven check temperature at 1 hour Roast will be done when the temperature reaches °135 F.

Peppered Top Round Beef Roast

Remove from the oven and let the roast rest for 15 minutes before slicing. The temperature will continue to rise another 10 degrees, making it a perfect °145, medium/rare. This also lets the juices settle and redistribute through the roast.

Thinly slice the roast against the grain.

Add a fresh vegetable and you’ll have a simple dinner for any day of the week. The leftover roast beef makes an amazing sandwich for lunch the next day! I added sliced tomatoes, fresh lettuce, sweet onion and last but certainly not least, sliced refrigerator pickles.

Peppered Top Round Beef Roast

Peppered Top Round Beef Roast

Is there a special way you make your roast beef? A special seasoning or marinade your family loves? If so please share, I love trying new recipes!

Enjoy the 4th of July!

You may also like:

Simple Oven Roasted Corn on the Cob

Corn & Herb Stuffed Zucchini 

2 thoughts on “Peppered Top Round Beef Roast”

  1. Emily Smith says:

    This looks so delicious! My husband would love this too, thanks for sharing the recipe – I’m definitely going to make it for him!

    1. Diane says:

      Thanks Beth! My husband is still talking about how good it was. 🙂

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