I wanted to edit this post that I’ve found a new and better way to cook a roast and worked perfectly for this inside round roast. In the end, you cook to the inside temperature you would like your roast at, not by time (see the Striploin Roast Recipe I use). The roasting period is followed by a post-sear to give it that crust.
I have tried this method a few times now, and the end result is always a succulent roast, with the perfect crust.
Roast Inside Round
Ingredients
- 1 inside round roast
RUB
- 1/2 tsp dried rosemary
- 1 tsp juniper berries
- 1/2 teaspoon mustard seeds
- 1 tsp dried green peppercorns
- 1 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1/2 teaspoon cumin
- 1 teaspoon chipotle spiced black pepper
- 1 teaspoon ground black pepper
- 3 teaspoons Mediterranean salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 2 tablespoons Tuscan herb rub
- 2 tablespoons minced garlic
- 2 tablespoons olive or avocado oil
Instructions
- Heat oven to 250°F.
- Whiz the peppercorns, juniper berries, and mustard seeds in a spice grinder and add to the rest of the rub ingredients. Reserve about a quarter of the rub for the gravy.
- Stab the roast (not too deeply) and thoroughly rub the above mix into the roast, covering entirely.
- Truss the roast to be as round as possible.
- Place a rack in the middle of a cookie sheet and place the roast on the rack. You want a rack that will hold the roast above the edges of the cookie sheet.
- Place the probe end of the thermometer into the middle of the roast and set for 130-134°F, depending on how done you want the roast.,
- Cooking time will be APPROXIMATELY 30 minutes per inch (of diameter). So a 4 inch around roast, will take around 2 hours.
- When the roast reaches the desired internal temperature, remove from the oven for a minute, and turn on the broiler to high. Once ready, pop the roast in and broil for 5 minutes, flip over and broil for another 5 minutes.
- Remove the roast from the oven, place on cutting board, cut off the trussing, and slice. No need to rest!
GRAVY
- To make the gravy, deglaze the roasting pan with add about 1 cup of the water you've cooked your potatoes in (or stock). Then pour into a saucepot. Add 2-3 cups of potato or stock.
- Add some salt and pepper to taste, the reserved rub, some dried oregano, and a beef stock packet if desired.
- Thicken with a flour slurry and serve.
If you like this recipe, please share!
INSIDE ROUND ROAST
What does “Deglaze the pan the roast with water (about 1 cups worth) and pour into roasting pan. Either re-deglaze the pan with about another 1/2 cup of water or add directly to the roasting pan.” mean? I can’t make any sense of this
Hello Ian, thank you for catching this! I edited the recipe. I hope it clarifies the steps for you. Basically you need to deglaze the pan you seared the meat in with 1 cup of water or stock. Then if it didn’t get all the bits from the bottom of the pan, use an additional 1/2 cup of liquid. If it worked fine with the 1 cup, add that extra 1/2 cup directly into the pot the roast will cook in.
It means to just put some liquid into the pan and bring to a boil so the stuff on the bottom of the pan does not burn but becomes a tasty liquid that can be used for the gravy.
did you cover for the 2nd section of roasting or leave uncovered?
Hello Donja, you keep it uncovered the whole time. Thanks for catching that, I have edited the recipe to say so! If you find any other edits I need to make, please let me know. 🙂
I’m giving it a try covered to get more of a pot roast result. Will let you know how it turns out! 🙂
Note that it all depends on the cut of meat. Some meats are more suited to the braising pot roast style and others for a dry roast. The method for this cut makes the meat super tender, with that nice little crusty outside bits.
Hey I’m assuming the 475 temp at the bottom of the recipe is a typo and should actuallly sY 450? Looking forward to trying this ! I’ve tried a similar recipe before however in looking forward to trying Your rub!
Yes it is! Thank you so much for catching that for me. It’s always awesome when I can make the recipe right. 😉
Please let me know if you like the rub. I go through buckets of it and use it on everything from scrambled eggs to chicken, meatloaf to roasts.
Hi! I have a cast iron dutch oven so I was thinking about searing the roast in that, removing it, deglazing, adding the roast back in and popping it back in the oven. I don’t think there is any reason why I couldn’t do this. What do you think?
Hello Carol, I actually use this recipe for my roasts, cooking by temperature, not time. In that recipe, you post-sear, which works wonderfully.
I used this recipe last night!! Was perfect! (I gave some to my neighbours and they loved it). The gravy was delicious as well. Thank You!
Oh, fantastic! I’m so glad it turned out and was well received.
Would you put the beef in the pan with the fat on the bottom or the fat on the top? Just curious. It sort of seems like maybe the fat would drip down into the meat if I put it in with the fat on the top. Thanks!
The cut that I had received from the butcher was already trussed and the fat basically surrounded the roast. When I do my roasts now, I cinch them into a nice tight cylinder and the fat generally goes all the way around.
Love this recipe.
Thanks for posting it.
I heard nothing but compliments after that Sunday dinner!
Fantastic! So glad to hear it worked out!
Hi. Looking forward to making this roast. I’m a little confused though. it says to cook for 10 min. at 450F then turn down to 275F for the duration of the timetable below. Although the timetable below gives temps. of 145F and 160F. Could you please clarify? Thanks.
The temperatures in the table are not cooking temperatures. They are the temperature the meat thermometre should read for that level of doneness.
Hi, this recipe looks great. The roast I got from my butcher is a veal inside round, so it’s 3lbs and doesn’t have the fat around it that yours does. Do you think it’ll be alright, or might it get dry? I was thinking of draping it with bacon as it cooks, to add some fat. What do you think?
I think it should be fine. Though draping anything in bacon sounds good! Sorry I didn’t respond sooner, I was in the midst of a big move.
I’m planning on making this for dinner tonight for family but I don’t see the details about how you added a post sear. Just wondering for how long and the temperature. Thanks
Sorry, I am finally getting back to you! Post sear is done on a hot grill or a nice hot cast iron pan, or even under a broiler. It’s only for a couple minutes a side as you’re just looking for that browned and seared look, not to cook it.
Are you supposed to cover the pan after the 10 minutes at 4:50°?
You keep the roast uncovered the whole cooking time. 🙂
Looking forward to this roast.Didn’t understand the post sear as I will sear before the oven
Is the time chart total time or time at 275! Also where is the temperature method you mention in the first paragraph?
Sorry, I will go back into the recipe and clarify. You cook to the temperature you prefer your roast at, approximately 130-134F.
Loved this recipe. I didn’t have a few of the spices but by following the recommendations for the prep and cooking process it turned out just the way we like roast beef – moist and pink on the inside with a nice dark herb outside. the flavour was great.
This receipt looks great!
However I need a little bit clarification.
First, the toast you cooked was 5.5lbs, was that right? The receipt shows 1 5.5lbs. It is very easy to see it as 15.5lbs
Second, what is the temperature for the oven temperature? 250F seems take forever to o cook. Someone mentioned in the comments that the temperature should be 450 degrees but not 475. What is that for?
Thank you!
The recipe is for ONE 5.5lb roast, but I’m going to edit that to be 1 roast (size doesn’t matter). The reason the size doesn’t really matter is that you are cooking it at 250°F until it reaches the desired inside temperature (130-134°F). Because you’re trussing the roast to as round a shape as possible, the roast is cooked more evenly. As mentioned in the revised recipe, it’s cooked low and slow and then broiled to give it the crust. (The previous comment was from when I started the roast out at 475°F and then turned it down.)
This is perfect! With inside-round there is only one way to go – low and slow and medium-rare (max). Slow and longer cool-down and not tenting too tight… Cut it thin, even, at almost room temp. I used to hate this cut but it has really grown on me.
Hey! Looking forward to making this recipe but I’m confused a bit. I keep seeing references to “the pot” but the recipe only calls for a cookie pan with a rack in it for the roast to cook on. Am I missing something? For example:
BOTTOM OF POT
Black peppercorns
Juniper berries
2 small onions
Dried oregano
Where do these ingredients go?
Sorry about that, I’ve edited the recipe! Those ingredients were a holdover from the previous recipe where it was treated more as a traditional roast.
Loved the recipe, thank you . I added some mushrooms to the dripping during baking time and reduced the salt . So good thank you again .
250 F cannot be real? I do not see any other temperature..
Yes, it’s real. 🙂 Just that it’s cooked low and slow versus at higher temperatures. You bake to temperature vs “X” hours and then give it a sear under the broiler when it’s done. It’s a method used by Amazing Ribs and it produces a beautiful roast. Note this method is not for a pot roast which needs a wet braising method.
My inside round roast has no fat on it at all, so what should I do?
There is oil in the rub so that should help!