I love making beef roasts. You let it roast in the oven to perfection and then add some sides and your done. It’s perfect for a lazy Sunday. My favorite beef roast is of course prime rib which we make for holidays and at random times when I have a craving for it. 🙂
Over the weekend I made a top round roast. I was at the grocery store and picked one up because it was on sale. I figured I’d give it a try. From what I’ve hear the top round roast is known as the “Poor mans prime rib.” That was the first I had really heard of that.
Top round roast is used a lot of the time for the roast beef you get in the deli. It’s a rather inexpensive cut of beef. It’s leaner than prime rib but still has good flavor. When I decided to make this roast, I wasn’t sure it was going to come out the way I was imagining. It can be tough and you really need to try and cook it at a lower tempature so it doesn’t dry out.
Much to my surprise, the roast came out delicious. So, if you ever catch it at the grocery store or in your weekly grocery ads give it a try. I paired it with roasted golden potatoes and breaded string beans.
Top Round Roast with Roasted Potatoes & Breaded String Beans
3 T Butter, melted
1 T oil
3 garlic cloves, minced or graded
2 t thyme, (dried or fresh)
2 t rosemary (dried or fresh)
3 t garlic powder
3 t onion powder
2 t salt
1 t pepper
10-12 mini Yukon gold/ golden potatoes, quartered
Salt & Pepper to taste
Breaded String Beans
2 cans French style green beans, no salt and drained
3/4- 1 cup Italian breadcrumbs
3 T butter or margarine
Salt & Pepper to taste
Basic Horseradish Sauce
1 cup sour cream
3-4 T horseradish
Directions: Let roast sit out for 30-40 minutes before cooking. Preheat oven to 425°. Mix together the sour cream and horseradish and cover and put in the refrigerator until ready to use.
In a medium roasting pan add in the roast. Pat the roast dry with a paper towel. Season the roast with salt and pepper. In a bowl mix together the butter, oil, fresh garlic, thyme, rosemary, garlic and onion powder. Brush the butter mixture all over the roast.
Place in the oven and roast for 15 minutes. After 15 minutes is up, lower oven to 325° add potatoes around the roast and season with salt and pepper and roast for 55-65 minutes or until the temperature reaches 135-140 for medium. Check the roast about 20 minutes before the time is up and make sure the temperature is still on track. (Mine cooked faster than I anticipated.)
Once meat is done, remove from the oven and place on a cutting board or plate and lightly tent with foil. Let rest 15 minutes before slicing. Cut thinly against the grain. (Note:Do not slice until your ready to eat)
Turn the oven up to 400 and put the potatoes back in and roast for another 15 minutes while the meat is resting.
In a medium sauté pan, add the butter for the green beans and let it start to melt. Add the beans to the pan and mix well with the butter. Slowly add in the breadcrumbs while mixing. Cook for 3-5 minutes. If the beans look dry, add some more butter. The beans shouldn’t be dry at all. Season with salt and pepper. (These may seem weird, but honestly you should try them. They are simple and delicious. We’ve been making them for years.)
Remove the potatoes from the oven and season with extra salt and pepper if desired then create your plate. Add sliced beef with drizzled pan juices, potatoes and green beans and a little horseradish sauce and serve.
Note: Some areas of the meat may be slightly more cooked, however it’s still taste good. I’d undercook it needed. You will probably have leftovers so just heat left overs at a reduced heat. The meat will also be great for a sandwich.