Top Round Roast with Brown Gravy
This Top Round Roast recipe uses the reverse sear method for a tender juicy oven roast. Served with sheet pan vegetables and delicious brown gravy.
Ingredients
Top Round Roast
- 3 lb. top round London broil roast
- 1 tbsp McCormick® Black Peppercorn Grinder
- 1 1/2 tbsp McCormick® Sea Salt Grinder
- Olive oil
- 2 pk McCormick® Brown Gravy Mix
Roasted Vegetables
- 2 c water
- 8 oz white mushrooms halved
- 2 c baby carrots steamed
- 2 celery ribs chopped
- 1 yellow onion sliced into rounds
- 4-6 garlic cloves
- Olive oil
- McCormick® Sea Salt Grinder + pepper
Instructions
- Preheat the oven to 225°F. Season the top round roast liberally with sea salt and crushed peppercorns.
- Place the wire rack in the center of the roasting pan then place the roast on it. Roast for 1 hour and 30 minutes or until an instant-read thermometer reaches 130-135°F.
- Carefully remove the roast from the oven and drizzle both sides with olive oil. Broil for 2-3 minutes per side to crisp then transfer it to a cutting board.
- Increase oven temperature to 450°F to preheat. Meanwhile, arrange the carrots, onion, celery, and garlic on a large sheet pan. Drizzle with olive oil, salt, and pepper to taste. Roast for 20-25 minutes.
- Prepare McCormick® Brown Gravy Mix by whisking 2 cups of water with 2 packets of gravy in a small saucepan over medium heat stirring frequently. Once the gravy comes to a boil, reduce the heat and to low and simmer for 1 minute.
- Slice the roast and serve with the roasted vegetables and gravy.
Nutrition
Calories: 268kcal | Carbohydrates: 10g | Protein: 41g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 104mg | Sodium: 1788mg | Potassium: 843mg | Fiber: 2g | Sugar: 3g | Iron: 4mg
Servings: 8 servings
Calories: 268kcal