Prep 24 hrs
Cook 6 mins
Baron-Of-Beef which is also called top round is a great alternative to the more expensive cuts of roasts. 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!
- 1 (3 lb) top round roast (baron-of-beef roast)
- 6 -8 fresh garlic cloves (sliced in half)
- 3 tablespoons oil
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- black pepper
- 4 cups beef stock, divided
- The evening before; slice small slits all over the roast then stuff with the garlic clove halves.
- Rub the roast all over with oil, then brush the top and sides of the roast with the mustard, then sprinkle with thyme and black pepper.
- Place 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 the mustard mixture on the roast with the plastic wrap).
- 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 (this might take a couple hours or more, it is an IMPORTANT step to relax the meat fibers to create a more tender juicy roast).
- Set oven to 450°F.
- Pour 1 cup beef broth into the roasting pan.
- Roast uncovered for 20 minutes in a preheated 450°F oven.
- After 20 minutes of cooking reduce the heat down to 325°F.
- Cook roast until desired doneness (please keep in mind, these times are for a 3-pound roast, and after the 20 minutes cooking time at 450¹F, you will need to adjust cooking time for larger roasts!).
- 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.
- When the roast is cooked remove from the pan and set on a plate; tent with foil to prevent drying out.
- To make the 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 Jus maintains a gentle simmer.
- Using an electric knife (if you have one) or a sharp carving knife slice the roast as thinly as possible and serve with the au Jus.
Whoops! I forgot to rate this. A delicious way to prepare a traditionally inexpensive cut of beef. I have made it a number of times now and everytime it is a hit. This last time I substituted horseradish for the dijon and it was wonderful as well. Leftovers make delicious french dips. I usually serve this with roasted carrots, parsnips, potatoes and whatever is green and looks good.
I have never made a roast before, but it's my husband's favourite so I thought I would take the plunge. This recipe was so well-explained that it was easy to follow and didn't leave out any important steps, so thanks for that! Delicious! Next time I will cut the cooking time a bit more, I did 60 minutes for a 2lb roast, and it was medium-well. Thanks for another great recipe kittencal!
made this over holiday's and turned out very well. have always stuck garlic in my roasts as it mellows over cooking. made this for company any everyone happy made great au Jus gravy thanks. your recipes never dissappoint