Rosemary Garlic Beef Top Round Roast with Roasted Potatoes

This dutch oven recipe works for both expensive and inexpensive cuts of round roast. If roast wasn’t hearty enough, the potatoes add nicely as a side that won’t leave any mouth hungry.

The focus on this dish is mostly about saving some money and getting an amazing result. If you do have a little left over you might consider pairing this meal up with a nice Bordeaux or Cabernet.

If you have some expensive cuts of meat and are looking for a few alternatives you can check out this standing rib roast or the delicious chateaubriand.

With great hunks of beef come great responsibility. However…

As long as you have a great marble on your meat, the effort put in cooking that chunk can be be quite rewarding.

 

Cooking a cheap hunk of beef slow and low until it falls apart into shreds is fine, but sometimes I crave more of a carving, slicing situation, with perfectly medium rare beef that I can swipe through a slash of horseradish cream.

Impossible with an inexpensive cut, you say? Nay.

This technique is super easy, pretty fast, uses just a handful of ingredients, and is nearly foolproof. In just an hour, you’ll have carveable, craveable slices of beef roast that rival the $17.95 “Queen Cut” special at your local prime rib joint. Well, the scuzzy one, anyway. No, not that one. The one by the check cashing place.

If you want to slice up leftovers you can easily turn this top round roast into a Mexican recipe by making tacos with it.

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Rosemary and Garlic Beef Top Round Roast with Potatoes


  • Author: MealHack.com
  • Prep Time: 20
  • Cook Time: 55
  • Total Time: 1 hour 15 minutes
Scale

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1/2 cup finely chopped fresh rosemary leaves
  • 6 garlic cloves, minced
  • 1 teaspoon finely grated lemon zest
  • Coarse salt and ground pepper
  • 1 top round beef roast (3 pounds), trimmed and tied
  • 2 pounds fingerling potatoes, halved lengthwise

For the horseradish sauce

  • 1/4 cup sour cream
  • 1 tablespoon prepared horseradish

Instructions

  1. Preheat oven to 400 degrees. In a bowl, combine 3 tablespoons oil, rosemary, garlic, and lemon zest; season with salt and pepper. In a Dutch oven, heat 1 tablespoon oil over medium-high.
  2. Add beef to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.
  3. Brush or spoon rosemary mixture over roast and place in oven. Roast 20 minutes. Remove from oven and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 115 to 120 degrees), 30 to 35 minutes. Transfer roast to a cutting board, loosely tent with foil, and let rest 10 minutes. Toss potatoes with pan juices; tent with foil. Thinly slice meat against the grain and serve with potatoes.

For the horseradish sauce

  1. Combine ingredients in a small bowl, and stir to combine.

Nutrition

  • Serving Size: 8
  • Calories: 160
  • Sugar: 2
  • Sodium: 52
  • Fat: 8
  • Saturated Fat: 2
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 20
  • Protein: 3
  • Cholesterol: 4
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Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.

12 Comments

  1. I made this last weekend. Delicious! (Although we did find that we needed to get the internal temperature to 140-145 degrees to get it to medium-rare.) We sliced the leftovers into sliver-thin slices for sandwiches, and froze some for hot roast beef sandwiches/roast beef hash.

  2. ^^^ I, too, wish recipes like this gave the amount of time PER POUND. I almost never have a roast that’s exactly the size mentioned in the recipe. This recipe sounds terrific and I think I’ll try it, but I will have to keep checking the roast to make sure it doesn’t over-cook (we like it quite rare!). Thanks!

  3. This says to use a dutch oven but also calls it a skillet. I’m wondering if it’s roasting covered or uncovered?

    1. I noticed that this is virtually the same recipe as Martha Stewart’s online. Very similar wording. Martha’s says an ovenproof skillet should be used. Maybe that’s where that came from?

  4. OK. I’m gonna try this right now. And I pray that it comes out of the oven tender and pink. But I’m skeptical that it’s gonna turn out tender enough. So I’ve already decided that if it is tough, I’m throwing it into the crock pot for a while so it will get tender.

  5. I made this tonight. It was amazing! The potatoes came out awesome! I will definitely be making again! I used a cast iron fry pan and cooked according to instructions. Best roast I have ever cooked.

  6. Made last night and to date, the BEST Roast recipe ever. The potatoes were awesome. I wish we had doubled. I did use baby Yukons as there were no fingerlings My husband wants this every week. Thank you so much for the recipe.

  7. I did cook mine in a 350 degree oven and relied on my meat thermometer for internal temperature . I don’t follow th the reciepe of
    Seasonings but did add an onion on the bottom of my baking dish and about 1/3 a cup of water. The seasoning I used were rosemary thyme parsley dried onion and Paprika. After I reached an internal temperature of 120 degrees the oven was shut off and the roast remained inside until the oven cooled . The meat was top round 6 pounds and juiciest
    Roast I ever made . Entire time was 5 hours . Best regards

  8. I love garlic, so the flavor was just perfect. Thanks for sharing this! I will be making this once again.

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