Sunday, March 2, 2014

Seasoned Top Round Oven Roast

I wanted to try to cook a Top Round Roast a different way, instead of grilled as a London Broil, so I've been searching for an alternative. This Seasoned Top Round Oven Roast turned out delicious!

A London Broil is a North American beef dish made by broiling or grilling marinated flank steak, then cutting it across the grain into thin strips. The origin of the name is obscure; ironically, the dish is unknown in the English city of London. Many American butchers label a cut of meat "London Broil." This is confusing as the term does not refer to a specific cut of meat, but a method of preparation and cookery.

The cut of meat traditionally used is flank steak, but in recent years butchers have labeled top round roast as London Broil.  See here for grilling a London Broil.  


4 lb. top round roast
2 tsp. course-ground black pepper
2 tsp. dry mustard
1 large clove garlic, crushed (or garlic powder/minced garlic)
1 teaspoon tarragon
1 teaspoon thyme
1 tsp. olive oil

Preheat oven to 325°F. In a small bowl, combine the the seasoning ingredients, except the olive oil. Rub the olive oil all over the beef and then rub the seasoning mixture evenly into surface of top round roast (you can do this step ahead and cover roast with plastic wrap and store in your refrigerator; remove about 30 minutes prior to cooking to bring to room temperature).

Place top round roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast. Cook in in the oven for about 1-1 1/2 hours or until the internal temperature reaches 135° for medium-rare or 145° for medium on a digital thermometer.

Remove top round roast from oven and tent loosely with aluminum foil.  Let stand 15 minutes prior to carving into slices.

Internal Meat Temperature Chart