Top Round Roast Beef


A few years back a chef friend of mine told me how to cook the “perfect” top round roast beef to slice for sandwiches.  Today we had 22 people for lunch and roast beef sandwiches was on the menu along with birthday cake for our daughter for dessert.  This meat was perfectly cooked and everyone came back for seconds.

I have followed his advice to the letter and our beef always comes out perfect.

Preheat the oven to 500 degrees

Rinse the roast, rub it lightly with olive oil and season it heavily with salt, pepper, garlic powder, and rosemary.  Press the seasoning into the meat turning it so you can get underneath it and on the sides.

Put the roast in a roasting pan sitting on top of a wire rack so it’s not sitting on the bottom of the pan. Add approximately 2 cups of water, 2 beef bouillon cubes, sprinkle a little of all the seasonings above into the juice.

Place the roast in the 500 degree oven for 20 minutes exactly. 

After 20 minutes turn the heat down to 300 and cook for 10 minutes for a rare beef, 20 minutes for medium rare, and 30 for medium.

**Note:  You want it on the rare side for sandwiches because the hot au jus you will dip the meat in before making the sandwich will cook the thin slices to whatever temperature you want. I usually stick the meat thermometer in when I take it out to make sure it’s under 120 degrees as I want it more rare.**

Take it out and let it sit until you can handle it without it being too hot.  Slice it thin.  Store in a baggie in the fridge when cool until ready to use.

Drain the Au Jus from the roasting pan and store that also.

When ready to serve, heat the Au Jus up to almost boiling and dip the meat into it briefly for rare or longer for a more cooked lunch meat.  Serve on a roll and put a spoonful of the au jus on the roll for a scrumptious homemade deli lunch!!  We also eat the leftovers on a sandwich the next day cold.  YUM



Pot Roast


A comfort food dinner in our house (one of many) is chuck roast pot roast.  Being a chilly 46 degrees in Buffalo today with rain, we needed this comfort dinner.  This has been a very cold, wet, gray spring.  The natives are restless as well as their parents.  I want to get my gardens going, the flower beds are now sprouting very big weeds but unless I want to weed them in the rain in my snowsuit, they are going to keep growing.  I want to get a horse trained for a horse show but the arenas are under water.  UGH…I need some comfort food.

This morning before we left for Canada for a hockey game I quickly browned a chuck roast in our cast iron dutch oven.  Once browned I threw in some carrots, onions, and broth for gravy and set it in a 200 degree oven to cook for the day.  Fast forward 6 hours and dinner was served. 

I guess I can face another cold day tomorrow now 🙂


4 lb chuck roast

2 cups baby carrots

one small onion

2 cups water

2 beef bouillon cubes

4 Tablespoons cornstarch

1 16 oz package egg noodles

Biscuit recipe is on the Bisquick box

Brown the chuck roast using a little plain or garlic flavored olive oil in a dutch oven (or use a frying pan if you don’t have one)

After browned put all the ingredients in the dutch oven (or a roasting pan) and cover

Place in a 200 degree oven for 6 hours

serve with egg noodles, biscuits and a nice salad.  PERFECTION!!




ready for oven