A thyme butter rub and a nice slow cook in the oven makes this roast recipe a perfect weekend evening dinner option. The best part is that the leftovers can be used in a variety of creative ways throughout the week. Salads, sandwiches, or even just a quick warming in the microwave, your roasting efforts will be rewarded with a multitude of tasty options. Recipe adapted from The Spruce Eats.
1 tablespoon butter (room temperature)
1 teaspoon lemon zest
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
1 clove of garlic
2 lbs of Walden Beef Top Round Roast
What you’ll need for the gravy (optional)
2 tablespoon cornstarch
¼ cup of water
2 cups beef stock
1. Preheat the oven to 450 degrees F.
2. In a bowl, mix together your butter ingredients (butter, lemon zest, thyme, salt and pepper).
3. Slice your garlic clove into halves, and rub the garlic into your Beef Top Round Roast. After, apply your butter mixture to the outside of the roast and coat as evenly as you can.
4. Place your roast into your roasting pan of choice (we used an oval Dutch Oven) and let it cook uncovered for 10 minutes at 450 degrees F.
5. After 10 minutes, reduce the oven temperature down to 325 degrees F and let it cook for another 1 -1.5 hours. If you have a meat thermometer handy, the internal temperature should be at 145 degrees F when done at medium.
6. After removing the roast from the oven, cover with foil and let rest for 10 minutes.
Instructions for the Gravy
If you’d like to make a gravy, it’s easy!
1. Drain your roasting pan, but make sure to keep 2 tablespoons of the drippings and add back into the pan.
2. Turn a stove burner on medium heat.
3. Add 2 tablespoons of cornstarch, 1/4 cup of water, and 2 cups of beef stock. Stir until thick and bubbling.
- Rare: 120 F – 125 F (48.9 C to 51.6 C)
- Medium-rare: 130 F – 135 F (54.4 C to 57.2 C)
- Medium: 140 F – 145 F (60 C to 62.8 C)
- Medium-well: 150 F – 155 F (65.5 C to 68.3 C)
- Well done: 160 F (71.1 C) and above