This Herb-Rubbed Top Round Roast Beef recipe is the perfect way to cook top round roast. It’s slathered in a flavorful herb and mustard rub, braised to get that crispy exterior, then cooked low and slow until fall-apart tender.

Want a perfect feast that tastes like it was made by the best professional chefs but that’s actually made by you, super affordable, and about as simple as it gets? This Herb-Tubbed Top Round roast beef is the answer to your prayers. This recipe is ridiculously easy to make, super simple with just a few pantry staples, and will leave your guests totally impressed!

What Is Top Round Roast?

Top round roast beef is a leaner cut of meat that comes from the rear leg of the cow. The great thing about a top roast is that it’s more affordable than other cuts of beef. However, since it is lean with connective tissue, it also has a reputation for being a tough cut of meat.

The good news? Even leaner cuts of beef, like top round, can rival the best filet mignon in flavor, juiciness, and tenderness… And the key is in the preparation! Taking the time to cook these budget-friendly cuts makes them flavorful roasts perfect for dinner.

Just like with our perfect eye of round roast recipe or smoked chuck roast, we love the challenge of these cheap cuts of beef becoming easy recipes your whole family will love.

Top Round Roast Ingredients

• Parsley, Thyme, and Shallot – the herbs/aromatics used for the herb rub. I highly recommend using fresh herbs for the best flavor. However, dried will work as well if that’s all you have.
• Dijon Mustard and Olive Oil – the base for the herb rub. Olive oil adds moisture, while Dijon mustard adds a kick of spice.
• Unsalted Butter – mashed with a portion of the fresh herbs to make homemade herb compound butter. Be sure to bring the butter to room temperature so it can be incorporated with the herbs easily.
• Top Round Roast – trim the fat first if needed. We use a 4 to 5-pound roast. Adjust the cooking time for the size of your roast.
• Salt and Pepper – enhances flavor and gives the meat a subtle kick of heat. We always use kosher salt and freshly ground black pepper.

How to make herb-rubbed top round roast beef

First, you’ll mix the parsley, thyme, and shallot together in a small bowl. Remove two tablespoons of the herbs, then set aside.

To the main herb mixture, add in Dijon mustard and olive oil, then stir to combine. To the two tablespoons of reserved herbs, add in butter and mash with a fork until mixed well.

Next, pat the beef dry with paper towels. Butterfly the roast on a cutting board by cutting down the center and folding the cut end back, flattening it until you have cut almost entirely through.

While spread flat, season the whole roast with salt and pepper on all sides. Then, use your fingers to spread the mustard mixture evenly over the interior of the meat.

Fold the meat up and tie it with kitchen twine, then cover and let rest in the fridge for at least 4 hours.

When you’re ready to cook, sear the beef on all sides until just browned in a Dutch oven or roasting pan, then transfer to the oven and cook for 1.5-2 hours or until the internal temperature reaches 125 degrees F or your desired temperature, with an instant-read thermometer inserted at the thickest part.

Once it’s done cooking, transfer the beef to a cutting, spread a generous dollop of herb butter over the roast, cover with foil, and let it rest for 20 minutes before slicing and serving.

An optional step would be to deglaze the bottom of the pan while the roast rests with red wine. Over medium-low heat, use a wooden spoon to scrape up the stuck-on browned bits.

Then, add a bit of homemade beef broth or stock and allow the remaining liquid and pan drippings to simmer to a delicious au just to serve with every tender and juicy slice of this top round roast recipe.

After you’ve mastered this amazing Herb Stuffed roast beef, give our stuffed pork belly porchetta a try!

What to Serve With This Tasty Top Round Roast

Once the main dish is in the oven, you can use that time to whip up a couple of quick and easy sides! We love mashed chipotle cheddar potatoes, easy thyme-infused biscuits, BBQ glazed smoked brussels sprouts, or roasted root vegetables!