I wanted to edit this post that I’ve found a new and better way to cook a roast and worked perfectly for this roast inside round cut. In the end, you cook by temperature, not by time. The roasting period is followed by a post-sear. I have tried this recipe a few times now, and the end result is always a succulent roast, with the perfect crust.


For New Years Eve I wanted to make a simple, yet hearty, meal for friends. I find a roast is one of the easiest dinners to do as its the only thing in the oven. The potatoes, peas (quickly cooked or creamed), and the gravy is all done on the stove top. I stopped in at the butchers to get a large roast (inside round is generally a cheaper cut and works well with low and slow method).  The picture shows quite a bit of fat, but as it was trussed at the butchers, I didn’t want to untie it, cut off the fat and have to redo it. Besides, fat is flavor. 😉

I found this handy chart at Beef Info and it worked great. I used the 450°F start, turning down to 275°F for the remaining time, cooking method.

roast table

Note: except for the flour slurry for the gravy, this recipe is low carb. 😉


Roast Inside Round


  • 1 5.5 lb inside round roast


  • 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 avocado or olive oil


  • Black peppercorns
  • Juniper berries
  • 2 small onions
  • Dried oregano


  • 1 1/2 cups water or beef stock for deglazing


  • Heat oven to 450°F.
  • Whiz the peppercorns, juniper berries, and mustard seeds in a spice grinder and add to the rest of the rub ingredients.
  • Stab the roast (not too deeply) and thoroughly rub the above mix into the roast, covering entirely.
  • Sear on all sides in a hot frying pan.
  • Place about a tablespoon of peppercorns, a teaspoon of juniper berries, 2 onions roughly quartered, and about a tablespoon of dried oregano in the bottom of a dutch oven or roasting pan.
  • Place the beef on top of the dried ingredients.
  • Deglaze the pan the roast was seared in, with water or stock (about 1 cups worth) and pour into roasting pan. If the searing pan is not fully deglazed, deglaze again with about another 1/2 cup of water.
  • If you did not need to deglaze the pan again, add that 1/2 cup water (or stock) to the roasting pot.
  • Cook the roast (keep uncovered) for 10 minutes at 450°F, then turn down the heat to 275°F and cook according to the above table.
  • When the roast has cooked to your preference, remove the roast from the pan, wrap in tinfoil and set aside.


  • To make the gravy, add about 3-4 cups of the water you've cooked your potatoes in.
  • Use a hand blender to puree as much of the scraps and onion bits in the bottom of the pan as much as possible.
  • Use a slotted spoon to remove the largest pieces and whatever you can of the peppercorns that were left whole.
  • Add some salt and pepper to taste, some dried oregano, and a beef stock packet if desired.
  • Thicken with a flour slurry and serve.

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19 thoughts on “ROAST INSIDE ROUND

  1. 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

    1. 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.

    2. 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.

    1. 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. 🙂

    1. 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.

  2. 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!

    1. 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.

  3. 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?

  4. 5 stars
    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!

  5. 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!

    1. 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.

  6. 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.

    1. The temperatures in the table are not cooking temperatures. They are the temperature the meat thermometre should read for that level of doneness.

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