This is a classic recipe for a juicy, tender beef top round roast. Any beef roast can be cooked quickly and easily in an oven-safe pan or cast iron skillet. And its not a long ingredient list that leads to succulent slices. But a well-chosen piece of meat, ample seasoning, and two simple techniques.
In pursuit of cleaning fewer dishes, I love to roast beef in a cast iron skillet. Before I roast the meat, I brown the outside in the pan, especially when I’m cooking for clients. This method is called pan-searing, and it gives the roast a slightly crispy crust that makes the slices soft and juicy. It also helps the meat cook faster before it goes into the oven, which is helpful because chefs are notoriously impatient.
This recipe and the techniques described work with any two-to-four-pound beef roast. A top round is one of my favorite cuts because it’s slim and has a good shape. But roast your favorite cut or what you can find.
Beef heel of round roast may not be the most popular cut, but it can make for an incredibly flavorful and budget-friendly meal when cooked properly. This tougher cut benefits greatly from braising and slow roasting to become melt-in-your-mouth tender.
Follow this simple guide to learn how to prep, cook and serve succulent beef heel of round roast every time.
The heel of round comes from the back leg of the cow above the heel or ankle joint. It’s a thin, elongated cut that does a lot of work making it lean and very tough. Other names for this cut include round tip roast or bottom round roast.
While not naturally tender like a ribeye or tenderloin heel of round makes up for it with intense beefy flavor. Through proper cooking techniques like braising or roasting, it can become incredibly tender and delicious. The key is cooking it low and slow.
It’s also a very affordable cut making it a wallet-friendly choice. For best value look for heel of round roasts in the 3-4 pound range.
Step-By-Step Instructions
Follow these simple steps for roasting beef heel of round to juicy perfection:
Ingredients:
- 3-4 lb beef heel of round roast
- 2 tbsp olive oil
- Salt and pepper
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth or stock
- Fresh thyme and rosemary
Directions:
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Pat the roast dry and trim off any excess fat or silver skin. Rub all over with olive oil and generously season with salt and pepper.
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Preheat oven to 325°F.
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Heat a large Dutch oven or oven-safe pot over medium high heat. Brown the roast on all sides, about 2-3 minutes per side. Remove roast and set aside.
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Add the onions and garlic to the pot. Sauté for 2-3 minutes until softened.
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Place the roast back in the pot and add the beef broth, thyme and rosemary. Bring to a simmer.
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Cover the pot and transfer to the preheated oven. Roast for 2 1/2 – 3 hours until very tender when pierced.
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Remove roast from the pot and tent with foil. Let rest 10-15 minutes before slicing.
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To serve, slice the roast against the grain into 1/2 inch slices. Spoon over the onion and pan juices.
Cooking Tips and Tricks
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For the most tender roast, cook until it reaches an internal temperature of 195°F-205°F. Use an instant read meat thermometer to check doneness.
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Add root vegetables like carrots, parsnips or potatoes during the last hour of cooking for a complete meal.
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Braising on the stovetop or in a slow cooker also works well. Cook covered on low heat around 8 hours.
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Slice the rested roast as thin as possible against the grain. This yields the most tender slices.
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Letting the roast rest after cooking allows the juices to redistribute for better flavor. Don’t skip this step.
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For perfect gravy, strain and de-fat the braising liquid after cooking. Thicken with a flour slurry if desired.
Flavoring Ideas
Tailor the roast to your taste by getting creative with flavors:
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For Mediterranean flair, add sun-dried tomatoes, kalamata olives, oregano and red wine.
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For a Southwest twist, use chili powder, cumin, garlic and diced green chiles.
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For an Italian herb crust, coat the roast with Dijon mustard and dredge in a mix of parsley, basil, rosemary and grated parmesan.
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Adding a bacon or mushroom gravy gives it a smoky, earthy flavor.
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For a zesty kick, rub the roast with a chili paste like harissa before cooking.
Serving Suggestions
The tender, savory roast pairs perfectly with these side dishes:
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Creamy mashed potatoes, polenta or risotto
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Roasted or grilled vegetables like Brussels sprouts, carrots and asparagus
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Egg noodles, buttered linguine or macaroni and cheese
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A simple spring mix salad with balsamic dressing
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Skillet corn bread or warm biscuits for sopping up the juices
Common FAQs
Here are answers to some frequently asked questions:
What temperature should I cook heel of round roast to?
An internal temperature between 195-205°F ensures it’s tender and cooked through.
Can I cook this roast from frozen?
Yes, but add about 30 minutes of cooking time and use the oven or slow cooker method.
What is the difference between bottom round and heel of round?
The bottom round is lower on the leg. Heel is higher up near the ankle. Both benefit from braising.
Can I use a pressure cooker instead of oven roasting?
Absolutely. Cook for 45-60 minutes on high pressure then allow natural release.
Enjoy Ridiculously Tender Beef Heel of Round
While it may look unassuming, beef heel of round roast delivers huge flavor and impressive tenderness when cooked low and slow. With the proper prep and cooking techniques, this budget cut can surpass pricier options in both taste and cost.
Ready to be amazed by its transformation? Grab a roast, turn on the oven and get ready to enjoy delicious, melt-in-your mouth beef perfection.
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Beef Jus (Pan Sauce)
- Transfer the skillet to the stove. Take the beef out of the skillet to rest after taking it out of the oven. After that, set the pan on medium-high heat and add either beef stock or red wine, or both.
- Reduce to concentrate the flavors. Cut the liquid in half and use a wooden spoon to scrape the bottom of the pan or skillet to get the drippings (the good stuff).
- Taste and season. Taste the beef jus and add salt to your liking. Put some chopped fresh herbs on top, melt some butter, or add some heavy cream and mix it in.
- Brown the outside of the meat well. Don’t be afraid to turn the stove up to high to brown the meat before roasting it. The oil should sparkle because it’s so hot (turn on the stove exhaust fan right away). When the temperature is low, the meat’s outside won’t brown all the way through before the inside starts to cook. And for the juiciest slices, you want the oven’s gentle, even heat to cook the roast on the inside.
- Rest the finished roast. This is the best way to handle any kind of meat. Cutting into cooked meat will always let some of its juices escape, but letting it rest after cooking stops it from losing all of its moisture. Letting bigger cuts sit on the counter for at least 20 to 30 minutes will make the slices taste the best.
- Scrape the pan for a flavorful beef jus. When the roast is done, there will be little brown bits in the bottom of the pan when you take it out. These are deliciousness. And have a lot of umami and the spices you put on the meat before you cooked it. So put a few cups of stock or broth in the pan. After that, use a wooden spoon to scrape up the bits as it cooks. The result is a classic, simple, downright flavorful sauce. For a special event, adding a splash of cream or a finish of butter is extra-indulgent.
Roast beef keeps well for a week or more in the refrigerator. You can either tightly wrap it to keep the moisture in or cut the roast into slices and store them in an airtight container with parchment paper between each slice. You can also freeze the roast whole, which makes it easy to cut. If you do freeze it whole, let it thaw a bit before cutting.
To keep the meat from cooking any more, reheat cooked roast beef slices in an oven set to no more than 350° F and cover them with foil. Do the same with a whole roast, keeping it covered with foil to prevent it from drying out. Or you can gently warm slices covered with leftover beef jus in a pan on the stove.
A standard three-pound top round roast needs around 30 minutes in a 375° F oven to become rare. But its not time that matters when cooking meat, its temperature. And every oven and cut of meat will cook slightly differently. If you prefer your roast rare, cook it until a thermometer reads 125° F. For medium or medium-well, cooking times can take up to 45 minutes or even more. Check the temperature inside the roast with a probe thermometer inserted into the thickest part until you get to know your oven with a certain cut.
A top round roast and other roasts from the leg of the animal are leaner and have more collagen, which is a tough, fibrous connective tissue. That means you should either roast them quickly so they aren’t as done as this recipe says, or Or low and slow by either smoking or braising, as with short ribs. So, if you want to roast a round roast at a higher temperature, do it quickly and aim for 125° F, which is rare. You can also cook a roast at a lower temperature, around 300° F, until the meat is very tender and easy to shred. This is the style of most traditional pot roasts. For faster braising, you can cube the meat into two-inch pieces. The dish will taste better if you brown the pieces first in a hot pan with a little oil. Next, put the meat in your Instant Pot, slow cooker, regular pot, or Dutch oven and add a little broth. Cook on medium-low heat.
For a quick roast, I like to use my cast iron skillet, but there are other pans that can be used for larger cuts like top rounds. Any oven-safe pan, a sheet pan with a rack inside, or a Dutch oven are all great ways to cook roast beef over high heat. If you like your roast with a thin crust, pick a pan with low sides so the oven heat can reach as much of the roast as possible.