Horseradish-Herb Top Round Roast | Certified Angus Beef

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water + bouillon is more economical.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol, while white wine is often more affordable.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is easier to store and lasts longer.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: none

Dried thyme is a cost-effective alternative that retains flavor.

Preheat the oven to 325°F (160°C).

Season the top round roast generously with salt, black pepper, garlic powder, and onion powder.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear the roast on all sides until browned, about 3-4 minutes per side.

Transfer the roast to a roasting pan.

Add chopped carrots, onions, and potatoes around the roast in the pan.

Pour beef broth into the pan, ensuring the vegetables are covered.

Add fresh rosemary, fresh thyme, and bay leaves to the pan.

Brush the roast with mustard for added flavor.

Pour red wine over the roast and vegetables.

Cover the roasting pan with foil and place it in the preheated oven.

Roast for about 2-2.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Remove the roast from the oven and tent it loosely with foil. Let it rest for 15-20 minutes.

In a saucepan, melt butter and whisk in flour to create a roux.

Gradually add the pan drippings and water to the roux, stirring until thickened for gravy.

Slice the roast against the grain and serve with roasted vegetables and gravy.

Cooking Techniques

Spice Level:

Allergens