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Top round roast carved on white serving platter with roasted carrots alongside ready to serve.

📋 Amazing Herb Seasoned Top Round Roast Recipe

Course: Main
Cuisine: American
Keyword: Comfort Food, Holiday
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 10
Calories: 282kcal
Author: Marilyn
This sensational top round roast recipe is perfect for company or for a family dinner. The herb seasoning adds just the right flavors.
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  • 3-½ pound top round roast approximate weight
  • 6 tablespoons Dijon mustard
  • 1-½ tablespoons chopped fresh thyme
  • 1-½ tablespoons kosher salt
  • 1-½ teaspoons freshly ground black pepper

Shallot Sauce

  • 2 tablespoons pure olive oil
  • cup minced shallots
  • 1-½ tablespoons chopped fresh thyme
  • cup sour cream
  • ¼ cup Dijon mustard



  • Preheat oven to 325°F. Line a shallow roasting pan with foil. Place a rack on top of the foil.
  • Using a pastry brush, brush 6 tablespoons mustard all over the top round roast.
  • In a small bowl, combine the thyme, salt and pepper; mix well. Sprinkle seasoning completely over the roast.
  • Arrange roast on prepared roasting pan. Bake, 1-¼ to 1-¾ hours or until an instant-read thermometer inserted horizontally in the thickest part of the roast registers 145°F for medium-rare or 160°F for medium (see tip).
  • Remove roast from oven and tent with foil. Let rest 5 to 10 minutes.

Shallot Sauce

  • Meanwhile in a small skillet over medium-low heat, heat oil until shimmering. Add shallots and cook, stirring often, 3 minutes. Add the thyme and cook, stirring 2 minutes or until shallots are softened and golden. Set aside.
  • In a medium bowl, combine sour cream and mustard. Stir in shallots.
  • Slice roast across the grain into thin slices. Season to taste with salt.
  • Arrange beef slices on a platter. Serve with mustard mixture alongside.


  • The meat will continue to rise in temperature 5 to 10 degrees while it is resting.  For this reason, I recommend taking your roast out of the oven before it reaches the ideal temperature. The USDA recommended temperatures for beef are 145°F for medium-rare and 160°F for medium.
  • 10 medium shallots will yield approximately ⅔ cup minced shallots. If you end up with slightly more or less, that will be fine in this recipe.
  • Fresh uncooked top round roast can be refrigerated for up to 5 days and frozen for 4 to 12 months.
  • Cooked top round roast can be refrigerated 2 to 3 days and frozen for 2 to 3 months.


Calories: 282kcal | Carbohydrates: 4g | Protein: 38g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 638mg | Potassium: 698mg | Fiber: 1g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 4mg