Go Back
–+ servings
roast beef in a roaster

Fall Apart Top Round Roast

There is nothing better in the fall than a cozy meal full of harvest vegetables and this fall apart Top Round Roast.  The best Roast Beef is tender, flavourful and this one turns out perfect every time. 
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Course: food & recipes
Cuisine: English
Keyword: cast iron roast, easy roast beef recipe, fall apart round roast, roast beef, round roast
Servings: 9 servings
Calories: 358kcal
Author: Deborah McDonald

Ingredients

  • 3 to 3 1/2 pounds Roast, top round roast, rump roast, or sirloin-tip roast
  • 1 tablespoon olive oil, extra virgin
  • 3 clove garlic, 3 to 4 cloves, peeled and cut into slivers
  • 1 medium yellow onion cut into thick wedges
  • 1 ½ pounds potatoes, baby potatoes, halved if large
  • 2 medium carrots, cut into 2-inch pieces
  • 1 can consomme ,10½ ounces or 298 grams
  • 1 cup red cooking wine
  • 1/2 cup beef stock low sodium
  • Rosemary
  • 1½ tsp kosher salt , divided, plus more to taste
  • 1 tsp black pepper freshly ground, divided

Optional

  • 2 large rosemary sprigs
  • fresh parsley , chopped

Instructions

  • Preheat the oven to 275ºF. Pat the roast dry with paper towel.
  • Season it all over with 1 teaspoon kosher salt and ½ teaspoon black pepper. Make 8 to 10 small pockets in the roast with a sharp knife and tuck a garlic sliver into each one.
  • Heat a 5- to 6-quart Dutch oven or covered roasting pan over medium-high heat. Add the olive oil. Sear the roast for 3 to 4 minutes per side, until deeply browned. Transfer it to a plate.
  • Add the onion, potatoes, and carrots, if using, to the pot. Season with the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper. Pour in the red wine, beef consommé, and beef stock. Scrape up the browned bits from the bottom of the pan.
  • Return the roast to the pot. Nestle the rosemary around the roast. Cover with a tight-fitting lid and cook for 3½ to 4½ hours.
  • Begin checking at 3½ hours. The roast is ready when it reaches 195ºF to 205ºF and a fork slides in easily, twists, and pulls the meat apart with little resistance.
  • Transfer the roast to a cutting board, tent loosely with foil, and rest for 15 to 20 minutes. Skim excess fat from the pan juices if needed. Shred the roast into large pieces or slice it thickly across the grain. Serve with potatoes, vegetables, and pan juices.
  • Remove from heat, tent with foil and let meat rest for 20-30 minutes. Enjoy.

Notes

  • For a lower-sodium roast: Use low-sodium beef stock and taste the pan juices before adding more salt. Beef consommé can be quite salty.
  • No wine: Replace the red wine with an equal amount of beef stock.
  • Do not stop at 135ºF to 140ºF: That range gives you sliceable roast beef. For a fall-apart texture, continue cooking until the roast is 195ºF to 205ºF and fork-tender.
  • Make ahead: Cool the roast in its juices, refrigerate overnight, and reheat covered at 300ºF until hot.
  • Storage: Refrigerate leftovers with their juices in an airtight container for up to 4 days. Freeze the beef and pan juices for up to 3 months. Potatoes are best enjoyed fresh.
  • Nutrition note: Nutrition will vary by roast cut, consommé, wine, and portion size. Calculate the final recipe-card nutrition after entering the exact products used.

Nutrition

Serving: 100grams | Calories: 358kcal | Carbohydrates: 17g | Protein: 41g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 115mg | Sodium: 740mg | Potassium: 1058mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2275IU | Vitamin C: 17mg | Calcium: 53mg | Iron: 5mg
Tried this recipe?Let us know how it was!