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Top Round Roast Beef with Chimichurri

The classic Argentinian flavor combo of beef with herby and tangy chimichurri takes center stage in this Top Round Roast Beef with Chimichurri recipe. Wow your guests with this economical, incredibly flavorful, and out-of-the-ordinary beef roast.For best flavor and tenderness, marinade the roast for at least 12 hours (up to 24 hours) before roasting. Yield: 1 (3 lb) roast and 2 cups of chimichurri sauce

Prep Time
20 mins
Cook Time
1 hr 20 mins
Resting
10 mins
Total Time
1 hr 30 mins
Servings: 4 - 6 people
Course: Dinner
Cuisine: South American

Ingredients

  • 1 ½ c minced parsley (roughly 2 bunches)
  • 8 cloves garlic, minced
  • 1 Tbsp dried oregano
  • 1 ½ tsp salt
  • ½ tsp red pepper flakes
  • ½ tsp ground black pepper
  • 1 c olive oil
  • ½ c red wine vinegar
  • 3 lb Certified Angus Beef ® brand top round roast

Instructions

    Cup of Yum
  1. Mix minced parsley, minced garlic, oregano, salt, red pepper flakes, and black pepper in a bowl.
  2. Add oil and vinegar. Mix well. Taste and adjust the salt and pepper as desired.
  3. Reserve ½ of chimichurri (1 c) in an airtight container. Store it in the refrigerator until ready to use as a garnish for the roast.
  4. The other half (1 c) of the chimichurri, use to marinade the meat. Place the meat in a zipper-sealed bag and pour in the marinade. Marinade overnight, at least 12 hours (up to 24 hours).
  5. Remove the roast from the refrigerator 1.5 - 2 hours before roasting for it to come to room temperature.
  6. Preheat your oven to 450F.
  7. Line a roasting pan with aluminum foil. Drain the marinade from the roast and place the roast on the roasting rack in your roasting pan.
  8. Cook the roast at 450F for 15 minutes.
  9. Reduce the heat setting of your oven to 325F. Cook the roast for an additional 60-70 minutes, for medium doneness, or until your desired doneness is reached. Use an instant-read thermometer, inserted into the side of your roast (not in fat), to check the doneness of your meat. You should remove the roast 5-10 degrees lower than your desired temperature, as the roast will continue cooking as it rests.*
  10. When your desired doneness has been reached, remove the roast from the oven and let it rest for 10 minutes before slicing.
  11. Take the reserved chimichurri out of the refrigerator and let it come to room temperature before serving.
  12. After resting, slice the roast thinly against the grain and serve with the reserved chimichurri.

Notes

  • *Desired ending temperatures -- Rare: 125F, Medium Rare: 135F, Medium: 145F, Medium Well: 150F, Well Done: 160F.