Peppered Top Round Beef Roast
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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.
Ingredients
- Top round beef roast 2 - 3 lbs
- 2 tablespoons or more of pepper
- 1 tablespoon salt
Instructions
- Preheat the oven to 325 °F..
- Generously pepper and salt every side of the roast. Place it in a foil lined roasting pan on a small roasting rack.
- Place the roast in a preheated oven check temperature at 1 hour Roast will be done when the temperature reaches °135 F.
- Remove from the oven, cover loosely with foil. 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.
Place the roast in a preheated oven check temperature at 1 hour Roast will be done when the temperature reaches °135 F.
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.
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!
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