Top Round Roast Recipe

Ingredients

• 4 pounds top round roast ((also called London Broil))
• 2 teaspoons Morton kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 tablespoon fresh sage leaves, (finely chopped)
• 3 large cloves garlic, (minced)
• 1/3 cup unsalted butter
• 2 medium shallots, (thinly sliced)
• 1 cup thinly sliced shiitake mushrooms
• 1 large clove garlic, (minced)
• 1/4 cup Marsala wine
• 2 tablespoons unsalted butter
• 2 cups low-sodium beef broth
• 1/2 tablespoon cornstarch
• salt and black pepper, (to taste)

Instructions

1. 1

   --- Top Round Roast ---

2. 2

   About 1 hour prior to cooking, take the roast out of the refrigerator to bring it to room temperature.

3. 3

   Preheat oven to 300°F.

4. 4

   In a small bowl, mix salt and black pepper. Pat the roast dry with paper towels, then rub the salt & pepper mixture all over the meat.

5. 5

   In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the roast on all sides until golden brown.

6. 6

   In a small saucepan over medium/medium-low heat, melt the butter. Add garlic and chopped sage, and sauté gently for 1 minute, stirring often. Brush this butter mixture generously over the seared roast.

7. 7

   Insert a meat thermometer into the thickest part of the roast. Place skillet with beef roast into the oven for about 60-75 minutes, or until it reaches 130°F for medium-rare. (See Notes below.)

8. 8

   Remove roast from the oven and let it rest for 15 minutes before slicing. In the meantime, prepare the gravy.

9. 9

   --- Gravy ---

10. 10

    Remove the rested roast from the skillet. Then add shallots to the pan juices and sauté over medium/medium-low heat until shallots are softened and fragrant. Add mushrooms and minced garlic. Continue sautéing gently for 2-3 minutes more, allowing flavors to meld.

11. 11

    Add Marsala wine, scraping up any flavorful browned bits from the bottom of the skillet. Stir gently for 1 minute, then add butter to the mixture, allowing it to melt.

12. 12

    In a small bowl, mix cornstarch with one tablespoon of beef broth and stir thoroughly to create a smooth base. Drizzle this slowly into the gravy mixture, whisking continuously until smooth and thickened.

13. 13

    Gradually pour in beef broth, whisking continuously until smooth. Bring mixture to a gentle simmer, allowing the gravy to thicken to desired consistency.

14. 14

    Season gravy with salt and black pepper, if desired.

15. 15

    Drizzle the gravy generously over the sliced roast, or serve the gravy on the side.