Make your Sunday dinner extra special with this top round roast beef and gravy recipe. With simple ingredients and easy-to-follow instructions, it’s the perfect meal for any occasion.
I grew up eating great meals like this. My Mom almost always cooked a big dinner on Sunday after church. She got it started early that morning or sometimes even the night before. Roast beef and gravy with mashed potatoes is a classic combination. Get my mashed potato recipe below.
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Looking for a delicious and impressive meal to serve on Sunday? Look no further than this top round roast beef and gravy recipe. With just a few simple ingredients and some basic cooking techniques, you can create a mouth-watering dish that’s sure to impress your family and friends.
Top Round Roast– in the 2-4 lbs. range. You can also substitute Eye of Round or Bottom Round if needed. Sometimes, we have to use what is available at the grocery store. All round cuts of beef come from the cows entire hind leg which is why they can be substituted.
Canned Beef Gravy– is a time saver, a smooth lump-free gravy and it’s quite flavorful. You might be surprised at just how tasty canned gravy, like this makes the right cut of meat.
Seasonings-There is no need to get carried away with a lot of seasonings when making a Roast with Gravy. Plenty of Salt & Pepper to taste is sufficient to allow the flavor of the meat to shine through.
Optional Ingredients– You can add fresh mushrooms, chopped or whole or onions such as pearl onions or chopped sweet onions to this recipe before baking.
Prepare you baking dish or roasting pan by covering it with foil for easy cleanup. I like to spray the foil with non-stick cooking spray as well.
Preheat the oven temperature to 325°
Place your roast into the foil lined baking pan and pour the gravy over the roast. Then season will with salt and black pepper.
If adding mushrooms or onions, add the now by placing them into the gravy.
Cover with foil, like a tent and place into your preheated oven. Allow to cook for about 3 to 3 1/2 hours for well done. Use a good meat thermometer like this digital one to check for desired doneness.
Beef is well done at 170° and medium at 160°.
Set 4 Rest and serve
Remove the meat from the oven and allow it to rest for about 10 minutes prior to slicing to serve. This allows the juices to stay in the meat.
Place your tender roast beef onto a cutting board and slice. Then place the slices onto a serving platter and pour the delicious hot gravy over the meat.
Slice, serve and enjoy!
Want more ways to cook a good Roast?
Check out this Faux Prime Rib recipe using an Eye of Round Roast. Plus this recipe for Not Quite Mississippi Crockpot Roast that skips the Pepperoncini’s in favor of pearl onions. Don’t miss this ultimate special dinner recipe for Spinach and Mushroom Stuffed Beef Tenderloin.
This melt in your mouth roast beef cooks low and long. Don’t be tempted to raise the heat. Plan ahead.
Tent the foil rather than cover tightly with foil.
Don’t be tempted to use too much seasoning. It is quite fine if you wish to baste your roast with a favorite beef seasoning but don’t over-do it.
Use an instant read thermometer to get the correct internal temperature of the beef. The meat will continue to cook for a few minutes after being removed from the oven. The temperature could rise as much as 5 to 8 degrees.
Remember to adjust your cook time based on the size of your roast beef. It will take a little less time for a smaller roast and a little more time for a larger roast.
It is important to let the meat rest for about 10 minutes after removing from the oven. This important step allows the juices to remain in the meat for a tender and juicy flavor.
Top Round Roast Beef and Gravy Recipe
- 1 3-4 lb. Top round roast
- 3 10.5 oz. cans of beef gravy
- salt and pepper to taste
- 1 pkg fresh whole mushrooms Optional
- 1 large sweet onion, sliced Optional
- Prepare you baking dish or roasting pan by covering it with foil for easy cleanup. I like to spray the foil with non-stick cooking spray as well.
- Preheat the oven to 325°
- Place your roast into the foil lined baking pan and pour the gravy over the roast. Then season will with salt and pepper.
- If adding mushrooms or onions, add the now by placing them into the gravy.
- Cover with foil, like a tent and place into your preheated oven. Allow to cook for about 3 to 3 1/2 hours for well done. Use a good meat thermometer like this digital one to check for desired doneness.
- Remove the meat from the oven and allow it to rest for about 10 minutes prior to slicing to serve. This allows the juices to stay in the meat.
- Slice, serve and enjoy!
Make this tender roast beef recipe for Sunday dinner or special occasions like the holiday season. Serve your favorite side dishes like mashed potatoes and green beans or get fancy and make some of the vegetable casserole recipes we usually save for Thanksgiving.
What to do with leftover roast beef
A great way to eat leftover roast beef is by making sandwiches the next day. Remove the roast slices from the gravy first.
Shred the meat and add it to a pot of Homemade Vegetable soup for a delicious treat.