Marinated and Roasted Top Round

Beef and Marinade
Beef and Marinade. Jon Faulknor / Getty Images
  • Total: 3 hrs 15 mins
  • Prep: 15 mins
  • Cook: 3 hrs
  • Marinate: 12 hrs
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
454 Calories
20g Fat
3g Carbs
63g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories 454
% Daily Value*
Total Fat 20g 25%
Saturated Fat 6g 29%
Cholesterol 173mg 58%
Sodium 555mg 24%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Protein 63g
Calcium 27mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 


  • 1/4 cup green bell pepper (chopped)
  • 1/4 cup onion (chopped)
  • 1/4 cup celery (chopped)
  • 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)
  • 1 (3- to 4-pound) top round roast (or rump roast or a lean chuck arm roast)

Steps to Make It

  1. Gather the ingredients.

  2. In a small bowl, combine all ingredients except chuck roast.

  3. 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.

  4. Place the roast in a roasting pan with the marinade.

  5. Roast, uncovered, at 325 F for about 3 hours, or until tender.

  6. Baste occasionally with the marinade.

  7. When the top round is cooked to your desired temperature, remove from the oven, tent with foil, and let rest for 3 to 5 minutes.

  8. Slice, serve, and enjoy!

Beef Doneness

  • Rare: 120 F to 125 F 
  • Medium-Rare: 130 F to 135 F 
  • Medium: 140 F to 145 F
  • Medium-Well: 150 F to 155 F
  • Well-Done: 160 F and above

Please note, that according to ​, 145 F is the minimum safe temperature for beef, pork, and lamb. 

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