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
  • Yield: 6 to 8 Servings
Ratings (9)

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.

You Might Also Like

Chili Pot Roast

Country Pot Roast with Sour Cream Gravy

Nutritional Guidelines (per serving)
454 Calories
20g Fat
3g Carbs
63g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)