Essential - Perfect Roast Beef
For the home cook, a nice top round will bring about those roast beef carving station similar results and is a delicious main course served with aus jus, a brown gravy or a horseradish cream. Not only is this a main course but this is the roast beef for those thinly sliced sandwiches!
Ingredients
- 1 Top round roast, 3 or 4 pounds
- 2 Tsp Salt
- 3/4 Tap Garlic powder
- 1 Tsp Minced garlic
- 1 Tsp Black pepper
- Fresh herbs, thyme, rosemary and parsley, chopped
- 4 Tbsp Olive oil
Instructions
- Combine all the ingredients and pour into a plastic zip lock bag. Add the top round roast and turn, coating on all sides. Place in the refrigerator and marinate 24 to 48 hours. This is a tough piece of meat so the marinating is essential.
- When ready to cook take the roast out of the refrigerator and bring to room temperature for about 2 hours.
- Preheat the oven to 325 degrees F. Remove the fresh herbs because they will burn while searing the roast. In a hot, heavy skillet, brown the meat on all sides. Place the roast on a roasting rack over a sheet pan and cook until the internal temperature reaches 125 for medium rare. A thermometer is essential because if you over cook this roast it will be tough. Remove the roast from the oven and let it rest for about 30 minutes. Thinly slice this roast against the grain. Serve with a brown gravy, with aus jus, or a horseradish sauce. Perfect for sandwiches too!
