Top Round Roast with Au Jus Recipe

"This is a great alternative to the more expensive cuts of roasts providing it's make and cooked properly. Plan ahead the roast needs to be refrigerated overnight then brought down to almost room temperature before roasting. If you are serving a large number of guests I strongly suggest to purchase 2,3 or even 4 (3-pound roasts) and cook them all together in a larger roasting pan, the larger-size top rounds tend not to be as good in flavor or tenderness, also increase the beef broth to 8 cups or even a little more for multiple roasts, do not place the roasts on a rack, set them directly in the roasting pan. Remember, leave the roast out and bring down to almost room temperature before roasting, this is an important step, even MORE important for less expensive cuts meat"

Original is 8 servings

Metric US

I've Tried It

Ingredients

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1 (3 pound) beef top round roast
6 -8 fresh garlic cloves (sliced in half, or use as much garlic as you want)
Olive oil, as desired
2 tablespoons Dijon mustard

2 teaspoons garlic powder (or can as much as you like)
1 1/2 teaspoons dried thyme, rubbed between fingers to realease the flavor
Fresh ground black pepper
2 cups beef stock, divided

Nutritional

Serving Size: 1 (236.8 g)
Calories 262.9
Total Fat - 10.9 g
Saturated Fat - 2.9 g
Cholesterol - 103.8 mg
Sodium - 220.1 mg
Total Carbohydrate - 2.1 g
Dietary Fiber - 0.2 g
Sugars - 0.4 g
Protein - 39.2 g
Calcium - 47 mg
Iron - 3.7 mg
Vitamin C - 0.8 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

The evening before; slice small slits all over the roast then stuff with the garlic clove halves. Rub the roast all over with oil. Brush the top and sides of the roast with the mustard, then sprinkle with garlic powder, thyme and black pepper (DO NOT season with any salt!)

Step 2

Place seasoned roast into a shallow roasting pan, do not use a rack set directly on the pan (if any fat on the roast place it fatty-side up in the pan). Cover with plastic wrap and refrigerate 24 hours or up to 2 days (careful not to remove anyof the mustard mixture on the roast with the plastic wrap).

Step 3

The following day; remove the roast from the fridge, uncover and discard plastic wrap. Let sit out on the counter to bring down to room temperature (about 2 hours)-- it is an IMPORTANT step to relax the meat fibers to create a more tender juicy roast).

Step 4

Preheat oven to 450 degrees F. Pour 2 cups beef broth into the roasting pan.

Step 5

Roast uncovered for 20 minutes in a preheated 450 degrees F. After 20 minutes of cooking reduce the heat down to 325 degrees F. Cook roast until desired doneness (PLEASE NOTE, these times are for a 3-pound roast, and after the 20 minutes cooking time at 450 degrees, you will need to adjust cooking time for larger roasts!).

Step 6

The following is roasting time after temperature reduced to 325 degrees F) --- For a rare roast 50 minutes more cooking time -- For medium-rare, 60 minutes more cooking time -- 70 minutes for medium, and 80 minutes for medium-well.

Step 7

When the roast is cooked remove from the pan and set on a plate; tent with foil to prevent drying out.

Step 8

To make the Au Jus; set the roasting pan on stove top over medium heat. Add in 3 cups beef stock, using a wooden spoon scrape the bottom of the pan to release the browned bits, gently simmer for 4-5 minutes (adjust the heat downwards so that the Au Jus maintains a gentle simmer.