Name: Herb-Crusted Top Round Roast with Garlic Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 to 2.5 lb top round roast, trimmed; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tbsp olive oil; 4 garlic cloves, minced; 2 tbsp fresh rosemary, finely chopped; 2 tbsp fresh thyme leaves, finely chopped; 1 tsp Dijon mustard; 1 tbsp unsalted butter; 1 cup low-sodium beef broth; 1/2 cup dry chicken or vegetable stock (low-sodium); 1 small yellow onion, quartered; 2 carrots, cut into large chunks; 1 celery stalk, cut into large chunks; 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thicker jus)

Herb-Crusted Top Round Roast with Garlic Jus

This top round roast recipe yields a tender, flavorful roast with a crisp herb crust and a silky garlic jus. Perfect for weeknight gatherings or a relaxed weekend meal, it’s simple to prepare and impressive to serve.

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Prep Time 15 min

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Cook Time 30 min

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Total Time 45 min

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Servings 4

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Difficulty Medium

Instructions

1
Step 1: Preheat the oven to 425°F (220°C). Pat the top round roast dry with paper towels and let it rest at room temperature for 15 minutes while you prepare the rub.
2
Step 2: In a small bowl combine olive oil, minced garlic, Dijon mustard, chopped rosemary, thyme, salt, and black pepper. Rub the mixture all over the roast, pressing gently so herbs adhere.
3
Step 3: Heat a large ovenproof skillet or roasting pan over high heat. Add the roast and sear on all sides until deeply browned, about 2–3 minutes per side. Transfer the roast to a plate.
4
Step 4: Reduce heat to medium and add butter to the skillet. Sauté onion, carrots, and celery for 3–4 minutes until lightly browned. Return the roast to the skillet, placing it on top of the vegetables.
5
Step 5: Roast in the preheated oven for 20–30 minutes, or until an instant-read thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Cooking time will vary with roast size and oven.
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Step 6: Remove roast from the oven, transfer to a cutting board, and tent loosely with foil. Let rest for 15 minutes to allow juices to redistribute.
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Step 7: Meanwhile, make the garlic jus. Place the skillet with roasted vegetables over medium heat, add beef broth and stock, scraping up browned bits from the bottom. Bring to a simmer and reduce by about one-third, about 5–8 minutes.
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Step 8: If you prefer a thicker jus, whisk in the cornstarch slurry and simmer 1–2 more minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.
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Step 9: Slice the roast thinly against the grain. Serve drizzled with garlic jus and roasted vegetables alongside.