Slow-Roasted Top Round Beef with Rosemary Pan Jus
Cook with confidence using quality ranch-direct beef and Heritage pork from Big Horn Mountain Farms. This recipe features beef top round roast.
Ingredients
• 2–3 lb beef top round roast
• 1 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp pepper
• 2 minced garlic cloves
• 1 tbsp chopped rosemary
• 1 cup unsalted beef broth
Directions
1. Pat roast dry, rub with oil, salt, pepper, garlic and rosemary.
2. Heat oven to 450°F; roast on a rack for 15 minutes, then lower to 275°F.
3. Cook until a probe thermometer reads 145°F for USDA-recommended doneness. Times vary by weight and shape.
4. Rest at least 10–15 minutes. Simmer drippings with broth for a quick jus.
5. Slice as thinly as possible against the grain.
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