Top Round Roast Beef Dinner (Print Version)
# Ingredients:
01 -
3 lb beef round roast, tied with string
02 -
3 garlic cloves
03 -
1/4 cup Dijon mustard
04 -
Black pepper, to taste
→ Gravy
05 -
1 tablespoon butter
06 -
2 tablespoons flour
07 -
3/4 cup red wine or beef broth
08 -
3/4 cup beef stock
09 -
1/2 teaspoon salt
10 -
Pepper to taste
# Instructions:
01 -
Preheat the oven to 425°F. Cut the garlic into several pieces, make small cuts into the roast, and stuff the garlic pieces in. Sprinkle the meat with black pepper and slather all over with Dijon mustard.
02 -
Place the roast in a cast iron skillet or any oven-safe pan. Transfer to the oven and roast for 15 minutes at 425°F.
03 -
Reduce the oven temperature to 375°F and roast until the internal temperature reaches 130-135°F for medium-rare, about 40 minutes longer. For medium, cook to 145°F. Keep in mind the temperature will rise a few degrees after removing from the oven.
04 -
Remove the roast from the oven and let rest for at least 15 minutes, tented loosely with foil. Remove the garlic and string, then slice thinly.
05 -
Place the pan with drippings over medium heat and melt 1 tablespoon of butter. Sprinkle in the flour and whisk continuously for 1-2 minutes. Deglaze the pan with wine, whisking constantly, and let the wine reduce by half. Whisk in the beef stock and simmer until slightly thickened, about 4-5 minutes. Season with salt and pepper to taste.
# Notes:
01 -
Top round roast is also known as 'inside round'; other good options are eye of round and bottom round.
02 -
Leftover roast beef can be refrigerated for up to 3 days or frozen for up to 3 months.
03 -
To reheat, preheat oven to 325°F, cover the roast with aluminum foil, and heat for 20-30 minutes.