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Top Round Roast
Top Round Roast is a lean and tender cut full of flavor. Although similar to the classic Chuck Roast, Top Round Roast is cut from the rear leg and is more lean.
Master Chef Choice
Top Round Roast
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Rosemary-Garlic Top Round Roast
Total Time: 1 hour and 15 minutes
Prep Time: 10 minutes
Cook Time: 1 hour
4 lbs. London broil roast
1/4 cup extra-virgin olive oil
1/2 cup finely chopped fresh rosemary leaves
6 garlic cloves, minced
1 tsp finely grated lemon zest
Coarse salt and ground pepper
1 top round beef roast (3 lbs)
2 lbs small potatoes, halved or quartered if large
Preheat oven to 400 degrees.
Mix together 3 tablespoons oil, rosemary, garlic, and lemon zest; season with salt and pepper.
Heat 1 tablespoon oil over medium-high in a large ovenproof skillet.
Increase heat to high and brown all sides, about 10 minutes.
Spoon rosemary mixture over roast and place in oven.
Roast 20 minutes.
Remove from oven and place potatoes around roast.
Roast about 30-35 minutes until potatoes are tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 120 degrees to 125 degrees).
Transfer roast to a cutting board and cover loosely with foil. Let rest 10 minutes.
Mix the potatoes in the pan juices and cover loosely with foil.
Thinly slice meat against the grain and serve with potatoes and horseradish sauce.
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