4-5 pound top round roast
2 tablespoons olive oil
Salt and freshly ground black pepper
1. Heat oven to 425*F.
2. Rub oil into meat then season well, on all sides, with salt and pepper. Place on rack set into rimmed baking sheet.
3. Roast 30 minutes then decrease heat to 300*F and roast until instant read thermometer reads 125*F, about 10 minutes per pound.
4. Remove from oven and cool at room temperature. Wrap in foil and refrigerate until ready to serve.
This recipe is from the amazing The River Cottage Meat Book which was a Christmas present from our awesome friend, Brian. What a great book. I used it while figuring out what cuts of meat to order with our recent bulk meat order. While I was using it for research, I marked this recipe as a “must make soon.” Wow, am I glad I did! This roast beef was perfect.
I served it as open face simple sandwiches using homemade bread, local lettuce and tomatoes, red onion, and a bit of mayonnaise and mustard. Best roast beef sandwich I’ve ever eaten. YUM. I’m not sure off the top of my head how many top round roasts we got with our cow order, but I might be using this recipe for all of them.
Shown here with Bread.