There’s something absolutely magical about a perfectly cooked round roast—that gorgeous caramelized exterior giving way to tender, succulent meat inside. This recipe has been a cornerstone of my kitchen for years, and I’m thrilled to share my tried-and-true method with you today. A round roast is such a versatile cut that deserves a place on every home cook’s radar, whether you’re preparing a weeknight dinner or an impressive meal for guests.
What I love most about round roast is its accessibility. It’s an affordable cut that, when treated with care and respect, becomes something truly special. The key is understanding the meat itself—a round roast comes from the hindquarters of the beef, which means it’s quite lean. This leanness is both a blessing and a challenge. We need to approach it with methods that will enhance its natural flavors while keeping it from drying out.
I’ve developed this recipe through countless iterations, and I’m confident it will become your go-to method as well. We’ll be using a combination of high-heat searing and low-and-slow roasting to achieve that perfect balance. The searing creates a flavorful crust through the Maillard reaction, while the gentle roasting ensures the interior stays perfectly pink and juicy. You’ll also notice I’m incorporating aromatics and a rich pan sauce—these elements transform a simple roast into something restaurant-quality.
This round roast recipe serves about 8 people generously, making it perfect for family dinners or entertaining. The beauty of this method is that it’s actually quite simple to execute, even if it sounds fancy. If you’re new to roasting beef, don’t be intimidated—I’ll walk you through every step. And if you’re a seasoned cook, you’ll appreciate the attention to detail and technique that makes this roast absolutely foolproof.
One thing I always recommend is investing in a good meat thermometer. It’s the single most important tool for ensuring perfectly cooked beef, and it takes the guesswork out of doneness. I also suggest bringing your roast to room temperature before cooking—this ensures even cooking throughout. The result? A beautiful, evenly cooked roast with a gorgeous pink center and no gray ring.
Pair this with our Best Vegan Coleslaw Recipe for a fresh side, or consider our Perfect Citrus Vinaigrette Recipe to brighten up roasted vegetables. The versatility of this roast means it works beautifully with countless accompaniments. Some nights I’m serving it with creamed potatoes and seasonal greens, other times I’m slicing it thin for sandwiches the next day.
I should mention that this recipe is forgiving in the best possible way. Even if your timing isn’t perfect or your oven runs a bit hot or cold, the technique we’re using will still deliver excellent results. That’s because we’re working with temperature targets rather than rigid timing, and we’re resting the meat properly to allow the juices to redistribute. These professional techniques are what separate good roasts from truly exceptional ones.
For more inspiration on beef cookery, check out Serious Eats or New York Times Cooking for their excellent beef resources. And if you’re looking to expand your repertoire, our Best Ripe Banana Bread Recipe is perfect for using up those overripe bananas.
I’m genuinely excited for you to try this round roast recipe. It’s the kind of dish that never fails to impress, yet it’s simple enough that you’ll find yourself making it regularly. The combination of proper technique, quality ingredients, and careful attention to temperature creates something truly delicious. Once you’ve mastered this method, you’ll have the confidence to tackle any roast that comes your way.
Ingredients
- One 4-5 pound beef round roast (preferably room temperature)
- 3 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon dried thyme
- 3 tablespoons olive oil
- 4 tablespoons butter, divided
- 1 large yellow onion, quartered
- 6 cloves garlic, smashed
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 cups beef broth
- ½ cup red wine (optional but recommended)
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
- Fresh herbs for garnish (parsley or chives)
Instructions
- Remove your round roast from the refrigerator and allow it to sit at room temperature for 45 minutes to 1 hour. This ensures even cooking throughout the roast.
- While the roast is coming to temperature, preheat your oven to 325°F (165°C) and position the rack in the lower third of the oven.
- In a small bowl, combine the kosher salt, black pepper, garlic powder, smoked paprika, dried thyme, and a pinch of cayenne pepper if desired. Mix thoroughly.
- Pat the roast completely dry with paper towels—this is crucial for achieving a good sear. Any moisture on the surface will prevent browning.
- Rub the seasoning mixture all over the roast, making sure to coat every surface evenly. Don’t be shy—this creates the flavorful crust we’re after.
- Heat a large oven-safe skillet (cast iron or heavy-bottomed stainless steel works best) over medium-high heat until it’s quite hot, about 3-4 minutes. You want it hot enough that a drop of water will sizzle immediately.
- Add the olive oil to the hot pan, swirling to coat evenly. Wait about 30 seconds for the oil to heat through.
- Carefully place the roast in the hot pan. Do not move it for the first 3-4 minutes—this allows a proper crust to form. You should hear a satisfying sear sound.
- Using tongs, turn the roast to sear the second side for another 3-4 minutes. Continue rotating until all surfaces are deeply browned (approximately 12-15 minutes total).
- Transfer the roast to a plate and reduce the heat to medium. Add 1 tablespoon of butter to the pan along with the quartered onion and smashed garlic cloves.
- Sauté the onion and garlic for about 3-4 minutes, stirring occasionally and scraping up any browned bits stuck to the bottom of the pan (this is liquid gold flavor-wise).
- Return the roast to the skillet, nestling it among the onions and garlic. Add the fresh rosemary and thyme sprigs around the roast.
- Pour in the beef broth and red wine (if using). The liquid should come about halfway up the side of the roast.
- Bring the liquid to a simmer on the stovetop, then cover the skillet with foil and transfer it to the preheated oven.
- Roast for approximately 1 hour and 15 minutes for medium-rare, or until a meat thermometer inserted into the thickest part reads 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C).
- Remove the roast from the oven and carefully transfer it to a cutting board. Tent it loosely with foil and allow it to rest for 10-15 minutes. This resting period is essential—it allows the juices to redistribute throughout the meat.
- While the roast rests, place the skillet over medium heat. Strain the pan juices, discarding the vegetables and herbs (or reserve them if desired).
- Return the strained juices to the skillet and whisk in the balsamic vinegar and Dijon mustard. Simmer for 2-3 minutes.
- Mix the cornstarch slurry again to ensure it’s well combined, then slowly whisk it into the simmering sauce. Stir constantly until the sauce thickens to your desired consistency, about 2-3 minutes.
- Remove from heat and whisk in the remaining 3 tablespoons of butter until the sauce is silky and glossy. Season to taste with additional salt and pepper.
- Slice the roast against the grain into ¼-inch thick slices, arranging them on a serving platter. Pour some of the pan sauce over the slices and serve the remaining sauce on the side.
- Garnish with fresh chopped parsley or chives and serve immediately while still warm.
Pro Tips
Thermometer is essential: Invest in a good instant-read meat thermometer for foolproof results. The difference between a perfect roast and an overcooked one can be just a few degrees, and a thermometer removes all guesswork.
Don’t skip the searing step: The initial high-heat sear creates a flavorful crust through the Maillard reaction. This is what gives the roast its restaurant-quality appearance and depth of flavor.
Pat meat completely dry: Moisture is the enemy of browning. Use paper towels to thoroughly dry the roast before seasoning and searing for the best crust development.
Resting is non-negotiable: The 10-15 minute rest after cooking allows the muscle fibers to relax and reabsorb the juices. Slicing immediately will result in a dry roast as all the juices run out onto the cutting board.
Slice against the grain: Always slice the roast against the grain for maximum tenderness. The grain direction runs lengthwise along the roast, so cut perpendicular to these lines.
Pan sauce excellence: The deglazing process extracts all the flavorful browned bits from the pan. Don’t rush this step—these bits contain incredible umami and depth.
Oven temperature matters: A lower oven temperature (325°F) ensures gentle, even cooking that prevents the exterior from drying out. Higher temperatures may cook the outside too quickly.
Make it ahead: You can sear and partially roast this 2-3 hours ahead, then finish cooking just before serving. This makes it perfect for entertaining and allows you to manage your time better.
Leftovers are magic: Slice any leftover roast thin and serve on crusty bread with the remaining pan sauce. Cold sliced roast is also excellent on salads or with our Perfect Citrus Vinaigrette Recipe.