Top Round Roast Beef is naturally high in protein and low in fat, making it the perfect cut for a nourishing, heart-healthy meal. This slow-simmered version features a rich, peppery low-sodium gravy, using coffee and chili powder for deep flavor. Make this heart-healthy dinner recipe today for a satisfying and diet-friendly main dish.
Did you enjoy the high-protein satisfaction of this delicious roast? If so, be sure to explore our extensive collection of healthy beef recipes for more lean, flavorful meals that support your heart health goals. You can also find inspiration for weeknight meals or special occasions in our full list of low sodium dinner recipes that work for any occasion.
Top round is one of the leanest cuts of beef available, providing a huge boost of protein with minimal saturated fat. Our low-and-slow cooking method ensures the beef is moist and tender while the simple, homemade gravy keeps the sodium count low, making this recipe an excellent choice for a heart-conscious diet.
Yes. Top round is one of the leanest cuts of beef and is an excellent source of protein and iron. It is approved for heart-healthy diets when prepared without excess fat and with low-sodium ingredients, as detailed in this recipe.
The key is cooking low and slow. Searing the roast first locks in flavor, but the long cooking time at 300°F (149°C) ensures the tough connective tissue breaks down, giving you a tender result. Always slice it thinly against the grain.
Store sliced or unsliced leftover roast beef in an airtight container in the refrigerator for up to 3–4 days. To reheat without drying it out, place slices in a baking dish with a little extra stock or gravy, cover, and warm in a 300°F oven.
Lean bottom round or eye of round can be substituted, but they are generally less tender than top round. Adjust cooking time and check the internal temperature carefully.
Looking for another hearty, oven-baked meal? These low-sodium and high-protein roasts and baked main dishes offer the same satisfying flavor profile as the Top Round Roast Beef, making them perfect for your heart-healthy dinner rotation.
When you need a quick, healthy comfort food fix that still fits your dietary goals, turn to these recipes. This lineup features easy-to-prepare slow-cooker favorites that minimize prep time.
Recipe yields 8 servings
Place a wire rack on top of a baking sheet and place roast on the wire rack. In a small bowl, combine the thyme, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub the seasoning mixture all over the roast. Leave the roast out for at least 90 minutes before roasting.
Set an oven rack in the middle of the oven. Preheat oven to 300°F.
Heat a large cast iron skillet over medium-heat. Add the olive oil and heat until warm and shimmering. Sear roast on all sides, about 2 minutes per side, and then transfer to a plate; set aside. Turn heat down to medium and add the sliced onion. Sauté until soft, about 5 minutes. Add the minced garlic and sauté until fragrant, about 30 seconds. Remove from heat.
Place seared roast on top of the sautéed onions and garlic, fat cap side up. Insert an oven-safe meat thermometer into center of roast. Place on the middle rack in the oven and cook until desired level of doneness (110-115°F for rare, 125°F for medium rare, or 135°F for medium), about 40 to 60 minutes.
Once desired doneness is achieved, remove from oven, transfer roast to a cutting board, and tent it with aluminum foil. While the roast rests, make the onion gravy.
Place the cast iron skillet with the onions and garlic on the stovetop and heat over medium heat. Add the gluten-free flour and cook, stirring frequently, until flour is completely incorporated, about 1 to 2 minutes.
Turn the heat to high and add the white wine, whisking constantly as it is added; cook for 1 minute. Add the beef stock, Worcestershire sauce, and thyme and bring mixture to a simmer while stirring frequently. Simmer for 5 minutes, until gravy is reduced and thickened slightly. Season with additional black pepper if needed.
Slice the roast against the grain and serve drizzled with onion gravy.
Slow Cooker Method: For a truly "fall apart" roast, rub the seasoning mixture onto the top round, sear it briefly, and place it in a slow cooker with 1 cup of beef stock and the onions/garlic. Cook on low for 6–8 hours until the beef is easily shreddable. Thicken the remaining liquid for gravy, if desired.
You can substitute standard all-purpose flour for the gluten-free flour in the gravy, but this will change the dietary status.
If avoiding alcohol, replace the dry white wine with 1/4 cup of unsalted beef stock and a tablespoon of balsamic vinegar for acidity.
Ensure the beef stock is explicitly unsalted or reduced-sodium to maintain the heart-healthy and low-sodium profile of the recipe.