1. Preheat oven to 225°. Place roasting rack in large roasting pan.
2. Sprinkle top round roast with salt and pepper. Heat a large skillet over medium-high heat. Add oil and top round roast to skillet; cook 5 minutes, turning to brown on all sides. Remove roast from skillet.
3. In small bowl, stir garlic, horseradish, parsley and thyme. Evenly spread horseradish mixture over top round roast. Place onion disks on roasting rack in roasting pan. Place top round roast on top of onion disks.
4. Bake roast 3 to 3½ hours or until internal temperature reaches 135° for medium-rare. (Internal temperature will rise 5 to 10° upon standing.) Transfer roast to cutting board; let stand 10 minutes before slicing.
- 12 g Fat
- 3 g Saturated fat
- 159 mg Cholesterol
- 887 mg Sodium
- 4 g Carbohydrates
- 1 g Fiber
- 64 g Protein
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Nutritional Information
- 12 g Fat
- 3 g Saturated fat
- 159 mg Cholesterol
- 887 mg Sodium
- 4 g Carbohydrates
- 1 g Fiber
- 64 g Protein
Directions
1. Preheat oven to 225°. Place roasting rack in large roasting pan.
2. Sprinkle top round roast with salt and pepper. Heat a large skillet over medium-high heat. Add oil and top round roast to skillet; cook 5 minutes, turning to brown on all sides. Remove roast from skillet.
3. In small bowl, stir garlic, horseradish, parsley and thyme. Evenly spread horseradish mixture over top round roast. Place onion disks on roasting rack in roasting pan. Place top round roast on top of onion disks.
4. Bake roast 3 to 3½ hours or until internal temperature reaches 135° for medium-rare. (Internal temperature will rise 5 to 10° upon standing.) Transfer roast to cutting board; let stand 10 minutes before slicing.