Top Round Roast Beef Recipe
This simple recipe for Top Round Roast Beef and Gravy is great for Sunday dinner or special occasions. No one needs to know how easy this main dish is to cook.
Most meats baked in the oven low and long come out nice and tender. This beef roast is no exception. My Mom taught me how to make this dish and it comes out perfect every time. She cooked this for Sunday dinner at our house growing up and it was always a family favorite.
This article contains affiliate links. Please see our Disclosure Policy.
Ingredients
- 2-3 lbs. Top Round roast
- 3 cans beef gravy, I buy this brand
- Salt and Pepper to taste
Optional Ingredients
While this is not a pot roast with mushrooms, onions and potatoes, you can certainly add any of those if you like. I prefer to cook this side dishes separate for this cut of roast beef.
- Fresh mushrooms
- Sliced onions
Want more beef recipes?
- Not Quite Mississippi Crockpot Roast Recipe
- Classic Meatloaf with Saltines Recipe
- Oven Baked Smothered Cube Steak
- How To Make Spinach And Mushroom Stuffed Beef Tenderloin
- Easy Crockpot Beef Tips & Gravy With Two Ingredients
Side Dishes to serve with roast beef
- Best Homemade Mashed Potatoes
- Pecan Glazed Green Beans
- Simple Roasted Butternut Squash
- Crockpot Macaroni & Cheese Recipe
- Old Fashioned Crunchy Pea Salad
Sunday Dinner Roast Beef
Ingredients
- 2-3 lb. Top Round Roast
- 3 10 oz Cans beef gravy
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Preheat your oven to 325° Then line a baking pan or roaster pan with aluminum foil for easy clean-up.
- Place your roast into the prepared baking pan and sprinkle with salt and pepper.
- Pour the gravy over the roast.
- Cover with foil
- Cook, covered in preheated oven at 325° for about 3 to 3 1/2 hours for well done. Use your meat thermometer to check as oven temperatures vary.
- Slice, serve and enjoy!
Nutrition
Make this easy Top Round Roast Beef recipe for special occasions, Sunday dinner or anytime. This is the main dish we had for our parents 50th wedding anniversary. I provided the recipe to our cooks for the evening and they loved how easy it was to get into the oven. While the meat was cooking they had plenty of time to prepare the side dishes. Everyone loved it and we got lots of compliments.
