Meltingly tender and juicy, this braised top round roast recipe bursts with the flavors of sunny Provence. Weeknight easy and company worthy, this beef roast is a meal you’ll make over and over again!
During the fall and winter months, beef roasts are a mainstay of my dinner rotations. These budget-friendly roasts not only make easy weeknight friendly meals but are also fabulous for get-togethers since all the work can be done in advance!
From this Tender Eye of Round Roast with Herb Oil to this Coffee and Spice Rubbed Sirloin Roast I’m always looking for new beef roast flavor combinations – and this Provencale Braised Top Round Roast recipe was the result.
Inspired by a stew I’d had recently, it’s filled with savory onions, meaty mushrooms, and sweet tomatoes. Fresh herbs and a surprise ingredient – dry white wine!! round out the flavors of this top round roast. Perfect for those who aren’t red wine fans!
Beef roasts like Top Round, Eye of Round and Sirloin Tip are less expensive beef cuts that make wonderful roasts – if you know how to cook them! My favorite way of cooking this Top Round Roast is to braise it! Yes, I know… braise a roast? But it works… really well!!! Unlike stewing, the crust formed by searing the roast isn’t lost and the steam from the braising liquid helps keep the meat juicy and tender. But the best part? You get a delicious sauce – a “two for one” which is always a win in my book!!!
Which brings me to one of my favorite “tricks” for thickening sauces… Beurre Manie!
How to Make Beurre Manie:
Beurre Manie or “kneaded butter” is one of my favorite techniques for thickening sauces and gravies and so easy to do!
Step #1: Combine equal amounts of softened butter and all-purpose flour in a small bowl. Mix until thoroughly combined.
Beurre manie is the secret to silky and smooth sauces – and so easy to make!
How to Make Provencale Braised Top Round Roast Recipe:
Step #1: In a large dutch oven, sear the meat. You want to get a really good sear on the roast!!
Step #3: Put the roast back in, put on the lid and then let the oven do it’s magic! When the roast is done, remove it from the pan and strain out the herb stems. Then thicken your sauce!
Step #4: Let the roast rest and then slice it thinly and top with some of the sauce!
Provencale Braised Top Round Roast Recipe:
Provencale Braised Top Round Roast
- 3 lbs. Top Round Roast
- 2 Tablespoons olive oil
- 1 onion sliced
- 2 large roma tomatoes diced
- 8 ounces cremini mushrooms quartered
- 4 garlic cloves smashed
- 1 cup dry white wine pinot grigio or sauvignon blanc
- 1/2 cup water
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 strip orange peel
- 1 Tablespoon unsalted butter softened
- 1 Tablespoon all purpose flour
- Pre- heat the oven to 350 degrees. Blot the roast dry with a paper towel. Season with salt and pepper.
- Heat the olive oil in a large dutch oven. When the oil begins to shimmer, add the roast and sear for 2 - 3 minutes. Turn the roast and sear on the other side.
- Remove the roast from the dutch oven and reserve. Add the onions and saute for 4 minutes. Add the mushrooms and saute for another 4 minutes. Add in the tomatoes and garlic and stir, scraping up the bottom of the pan as the tomatoes release their juices. Saute for another 2 - 3 minutes.
- Pour in the white wine and stir, scraping up the bottom of the dutch oven. Add the water and the herb sprigs. Return the roast to the Dutch oven. Cover and place in the oven. Combine the softened butter with the flour and stir to combine. Set aside.Bake for 30 minutes and check the internal temperature. Cook the roast until the internal temperature reaches 135 degrees, about another 15 minutes.
- When the roast reaches 135 degrees, remove the roast from the oven and then remove the roast and the herb sprigs from the from the dutch oven. Place the dutch oven over a burner and bring the mixture to a simmer. Add 1 teaspoon of the butter and flour mixture. Stir into the sauce. If the sauce is still too thin, add another teaspoon of the butter an flour mixture. Taste and adjust the seasonings. Slice the roast thinly and serve with the sauce.
- If your roast is not precisely 3 pounds, not to worry!! If smaller, reduce your cooking time and if larger increase your cooking time! I generally check the roast after 30 minutes of cooking by checking the internal temperature and then gauge how much longer to cook the roast. The roast will continue to cook after you remove it from the oven - depending upon the size, by up to 5 degrees!
- For the wine, use a very dry white wine! Although white wine isn't normally paired with beef, it really does make a delicious and lighter sauce!
- ROAST BUYING TIPS: When buying your roast, look for some marbling (i.e. white lines in the meat). This fat will melt during cooking and help to keep the roast juicy! There is no need to tie this roast since it holds it's shape really well.
- WHY BUTTER AND FLOUR? This mixture of equal parts of butter and flour is called a Beurre Manie or kneaded butter. This is my FAVORITE way to thicken sauces and gravies. It gives the sauce or gravy a silky smooth mouthfeel and adds richness to the sauce.
- LEFTOVERS: If you are lucky enough to have leftovers you can easily freeze them for another meal! You can also cut up the meat and serve the meat and the sauce over pasta or rice or even as a topping for baked potatoes.