top round

This Top Round Roast recipe uses the reverse sear method for a tender juicy oven roast. Served with sheet pan vegetables and delicious brown gravy.

Top Round Roast with Brown Gravy

lb. top round London broil roast

tbsp McCormick® Black Peppercorn Grinder

tbsp McCormick® Sea Salt Grinder

Olive oil

pk McCormick® Brown Gravy Mix

water

oz white mushrooms (halved)

c baby carrots (steamed)

celery (chopped)

onion

garlic

McCormick® Sea Salt Grinder + pepper

Preheat the oven to 225°F. Season the top round roast liberally with sea salt and crushed peppercorns.

Place the wire rack in the center of the roasting pan then place the roast on it. Roast for 1 hour and 30 minutes or until an instant-read thermometer reaches 130-135°F.

Carefully remove the roast from the oven and drizzle both sides with olive oil. Broil for 2-3 minutes per side to crisp then transfer it to a cutting board.

Increase oven temperature to 450°F to preheat. Meanwhile, arrange the carrots, onion, celery, and garlic on a large sheet pan. Drizzle with olive oil, salt, and pepper to taste. Roast for 20-25 minutes.

Prepare McCormick® Brown Gravy Mix by whisking 2 cups of water with 2 packets of gravy in a small saucepan over medium heat stirring frequently. Once the gravy comes to a boil, reduce the heat and to low and simmer for 1 minute.

Slice the roast and serve with the roasted vegetables and gravy.

Thin Sliced Round Steak with Sauce is a delicious beef dinner recipe for incredibly tender and succulent beef steaks. Perfect Sunday family meal.

Thin Sliced Beef Round Steak with Sauce

kg (2 pounds) beef top

70 g (1/2 cup) all-purpose flour

unsalted butter (for meat)

canola oil

unsalted butter (for sauce)

shallots

tbsp all-purpose flour

ml (3 cups) beef broth

thyme, 1 bay leaf

Place the thin steaks onto a working surface and tenderize the meat using a meat tenderizer. The thickness of the meat should be 0.5 cm or 1/4-inch. Pat dry the meat using a paper towel, then season on both sides with salt and pepper. Sprinkle flour over a plate or baking sheet and coat the beef in flour on one side. Shake any excess flour off.

Place a skillet over high heat. Add the butter and oil. When the butter melts, add the beef steaks with the clean side down. Don't overcrowd the pan; work in batches of a few thin-cut steaks. Pan-fry for 1 - 2 minutes per side, then transfer to a plate and repeat the process with the rest of the meat.

Pour wine into the same skillet. Using a spoon, scrape all the flavors from the bottom of the pan. Cook for a minute for the alcohol to evaporate, then pour the wine over the steaks on a plate. Add butter, diced shallot, and flour to the same pan. Saute for 6 - 8 minutes over low heat. Add the minced garlic, and cook for another minute.

While continuously stirring with a whisk, slowly pour in the broth or water until combined. Add the thyme and bay leaf. Bring to a boil, then immediately reduce the heat to the lowest temperature. Add the beef, cover with a lid and cook for 2 hours to 2 1/2 hours, or until the schnitzels are super tender. Serve with your favorite side dish.

This is how you make a Thin Sliced Beef Round Steak with Sauce

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Top Round Roast with Brown Gravy

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Top 2 top round recipes from across the web

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Top Round Roast with Brown Gravy

Thin Sliced Beef Round Steak with S...

The most viewed top round recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine