Marinated and Roasted Top Round

Beef and Marinade
Beef and Marinade. Jon Faulknor / Getty Images
  • 3 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 3 hrs
  • Yield: 6 to 8 Servings
Ratings (8)

This beef is slow roasted with a flavorful red wine marinade. Use a lean chuck arm roast, top round, or rump roast in the recipe. 

What You'll Need

  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup cider vinegar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons vegetable oil
  • 1/2 cup red wine, or substitute with apple juice
  • 3 to 4-pound top round roast, rump roast, or a lean chuck arm roast

How to Make It

In a small bowl, combine all ingredients except chuck roast. Place the roast in a non-reactive pan or large sealable plastic bag. Pour marinade over the roast and cover or seal. Refrigerate for 12 to 24 hours, turning occasionally.

Place the roast in a roasting pan with the marinade.

Roast, uncovered, at 325 for about 3 hours, or until tender. Baste occasionally with the marinade.

Serves 6 to 8.

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Nutritional Guidelines (per serving)
Calories 454
Total Fat 20 g
Saturated Fat 6 g
Unsaturated Fat 10 g
Cholesterol 173 mg
Sodium 555 mg
Carbohydrates 3 g
Dietary Fiber 0 g
Protein 63 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)