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Home » Christmas Inspiration » Top Round Roast Beef with Red Wine Mushroom Sauce

Top Round Roast Beef with Red Wine Mushroom Sauce

Published: Dec 20, 2022 by Genevieve Morrison · This post may contain affiliate links

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Top round roast beef in a tray with mushroom sauce.

This top round roast beef recipe is encrusted with garlic and herbs, and served with a silky red wine mushroom sauce! With little prep and a make-ahead sauce, it’s a perfect dinner party entrée, impressive Sunday night meal or Christmas “roast beast!” 

Top round roast beef in a tray with mushroom sauce.
Contents hide
1 The Simple Process
2 Ingredient Notes
3 How to Make This Roast – Step by Step
4 A Few Notes
5 Common Questions
6 A Few Recipes to Pair with This Roast
7 Top Round Roast Beef with Red Wine Mushroom Sauce

I served this “roast beast” at my Christmas dinner party this year! It’s such an impressive, delightful, rich and EASY roast to make! I served it with some creamy, crispy, baked mashed potatoes with goat cheese, French green beans with sesame-ginger sauce and a beautiful Christmas wreath salad! What a festive dinner party!

The mushroom sauce is such an exquisite addition to the roast! With thick, luscious mushrooms and a silky texture, you can pour it directly over the roast or serve it on the side.

I highly suggest you serve this recipe with mashed potatoes to capture every last drop of that sauce! If you want even more detail about the sauce, take a look at the more detailed recipe for the sauce alone.

I used a 6-pound top round beef roast, which takes about 2½-3 hours to roast at 325 F. (165 C.) with 15 minutes of searing at 450 F. (230 C.) beforehand, and 15 minutes of resting time. I wanted my roast to be medium-well done, so its internal temperature was 145.F (62 C.) when ready.

If I wanted it to be rare, I would have roasted it for 2 hours until the internal temperature would read 125 F. (52 C.). See recipe notes for cook times of different size roasts.

A slice of roast beef with mushrooms sauce, salad and mashed potatoes on a plate.

The Simple Process

1. We’ll make the mushroom sauce and set it aside (a whole day or 2 before serving, if we want!)

2. Next, we’ll remove the raw roast from the fridge, pat it dry, sprinkle it with salt and pepper, and let it come to room temperature for 20 minutes.

3. We’ll put butter, herbs and garlic into a food processor, then give the roast a luxurious massage with the mixture. We’ll roast the beef for 15 minutes at 450 F., then drop the temperature to 325 F. for about 2 hours and 30 minutes until the internal temperature is 135 F. The roast will continue to cook once removed and tented, and can gain up to an extra 10 degrees to our desired temperature of 145 F. (for medium).

4. Finally, we’ll remove the roast, allow it to rest for about 15 minutes, heat up the sauce in the drippings, slice the beef and serve.

Ingredient Notes

For the Roast

5 ingredients on a table for making top round roast beef with labels.

top round beef roast – I used a 6-pounder and this will serve between 6-10 people. This recipe will also work for rib eye roasts as well.

butter – you can also substitute olive oil, as long as you use a food processor to really make the herbs and garlic into almost a paste.

garlic – use a whole half of a large head of garlic.

For the Sauce

9 ingredients for red wine mushroom sauce on a table with labels.

mushrooms – I used baby Bella mushrooms because I love how big and plump they are, but you can also use white mushrooms and button mushrooms as well, but you won’t cut button mushrooms in half. Keep them nice and big.

beef broth – You can also substitute with vegetable broth, but the sauce won’t taste as rich.

shallots – If you can’t find shallots, you can substitute with a small red onion.

wine – Use a dry wine like Cabernet Sauvignon, Malbec, Syrah, Shiraz, or Pinot Noir.

worcestershire sauce – This adds a richer flavor.

flour – You can also use corn starch as a substitute, just be extra sure to eliminate any lumps in the slurry before adding to the sauce.

How to Make This Roast – Step by Step

Make the Red Wine Mushroom Sauce

The sauce actually tastes better if made a whole 24 hours before serving the roast, but it will still be very tasty if made day of.

A collage of 4 numbered images showing how to prepare ingredients for red wine mushroom sauce.

1. Thinly slice 2 shallots, slice 16 oz. baby bella mushrooms in half, mince 4 cloves of garlic and remove 1 tsp. fresh thyme from stems.

2. Add 2 oz. butter to a large sauté pan and brown mushrooms for 5-7 minutes on MEDIUM-HIGH heat, without moving them so they get a nice, deep brown side. Flip them, and sauté for another 3-5 minutes. Remove mushrooms into a bowl.

3. Add another 2 oz. butter (yes, another half-stick) to the pan with sliced shallots. Sauté for about 3 minutes. Add minced garlic and thyme. Sauté everything together for another 3-4 minutes until brown.

4. Add 2 cups red wine, 1 cup beef broth and ½ tsp. Worcestershire sauce.

A collage of 4 numbered images showing how to make red wine mushroom sauce.

5. Reduce wine and broth on HIGH for 10 minutes.

6. Combine 2 tbsp. flour with ¼ cup beef broth in a small bowl or measuring cup. Mix thoroughly, ensuring there are no lumps. Slowly add slurry to sauce while stirring to thicken. 

7. You’ll know the sauce is a perfect thickness when pulling a spatula across it leaves a cavern in the pan that slowly fills in.

8. Add back mushrooms and stir. If you intend to mix sauce into roast drippings before serving (highly recommended!) don’t add salt. But if you want to reheat the sauce without mixing into drippings, add salt and pepper to taste. Set aside in a container and refrigerate until roast is done.

Make the Roast

A collage of 4 numbered images showing how to make a top round roast beef.

1. Remove a 6-pound top round roast from the fridge and allow it to come to room temperature – about 20 minutes. Pat roast dry with a paper towel. Liberally sprinkle with kosher salt and fresh ground pepper. If you have a different size roast, see notes for cooking instructions.

2. Preheat oven to 450 F. (230 C.). In a food processor, combine peeled garlic cloves from ½ head of garlic and 5 large sprigs of rosemary with 4 oz. very soft butter. Process on a purée setting into a garlic-herb paste.

3. Cover the roast with garlic-herb paste. Place it in a roasting pan or Dutch oven uncovered, raised on a rack. Roast for 15 minutes at 450 F. (230 C.), then reduce temperature to 325 F. (190 C.). 

4. Continue to roast for 2 hours for RARE and 2.5 hours for MEDIUM, but be sure to check the temperature a half-hour before, as thickness of a roast can effect that cook time. It may be done a little early or a little later. A rare roast’s internal temperature will read 125 F. (52 C.) and a medium roast will read 145 F. (62 C.) when done, but remove your roast when it’s reached 115 F. (46 C.) for rare and 135 F. (57 C.) for medium, because it will continue to cook once removed and tented with foil. Once removed and tented, allow it to rest for 15 minutes before slicing. 

A collage of 4 numbered images showing how to prepare roast for serving.

5. While roast sits, either heat red wine mushroom sauce on LOW for 5-7 minutes in a saucepan or reheat in the roast drippings (highly recommended! It becomes even more flavorful!)

Use a turkey baster to remove as much fat as you can from the drippings, then add the sauce to the Dutch oven. Scrape all the tasty bits from the bottom and heat on LOW for just 5 minutes. The roasting pan/pot may still be hot enough that you won’t have to apply any more heat. 

6. Use kitchen scissors to remove truss strings (if it was tied).

7. Slice the roast into 1-inch slices. 

8. Either pour the mushroom sauce on top, or serve separately. 

A bowl of red wine mushrooms sauce with a spoon,

A Few Notes

1. If you’re using a different size than a 6-pound roast, here are your instructions, however, you won’t remove the roast at these times! You’ll remove when the roast has reached 10-15 degrees LESS. The roast will continue to cook once removed from the oven, so if you remove it when it’s hit these temperatures, it will be overcooked. Simply check the internal temperature, using a meat thermometer, 1 half hour before you’re supposed to remove it and gauge if it will require a little more or less time.

4 pound: Roast for 15 minutes at 450 F. (230 C.) Reduce temperature to 325 F. (190 C.) and roast for 1 hour and 45 minutes for RARE – internal temperature 125 F. (52 C.) or 2 hours 15 minutes for MEDIUM- internal temperature 145 F. (62 C.)

5 pound: Roast for 15 minutes at 450 F. (230 C.) Reduce temperature to 325 F. (190 C.) and roast for 2 hours for RARE  – internal temperature 125 F. (52 C.) or 2 hours 30 minutes for MEDIUM – internal temperature 145 F. (62 C.)

7 pound: Roast for 15 minutes at 450 F. (230 C.) Reduce temperature to 325 F. (190 C.) and roast for 2 hours 15 minutes for RARE – internal temperature 125 F. (52 C.) or 2 hours 40 minutes for MEDIUM – internal temperature 145 F. (62 C.)

8 pound: Roast for 15 minutes at 450 F. (230 C.) Reduce temperature to 325 F. (190 C.) and roast for 2 hours 20 minutes for RARE – internal temperature 125 F. (52 C.) or  2 hours 45 minutes for MEDIUM – internal temperature 145 F. (62 C.)

2. If you’ve cooked your roast for the specified time, and it still hasn’t come to the correct internal temperature, do not raise the cook temperature to speed up cooking. You can overcook a roast VERY easily and quickly this way. Tell your guests to relax and let it take its time.

3. The sauce will actually be tastier if made a full day ahead. The mushrooms absorb the flavors of the sauces and it takes on a more full dimension. 

Common Questions

1. How do I check the internal temperature of the roast?

This recipe requires a meat thermometer to check the internal temperature. I use a simple meat thermometer that I just stab into the very center of the roast and check.

2. What does “trussed” mean?

When making a roast, it’s a great idea to have it wrapped in string to hold in into shape. You can often request this at the butcher shop if you’re unsure how to do it yourself. 

3. If my roast is trussed, then will the crust be removed when I remove the strings?

Only a little. I find almost all of it stays seasoned with the herbs and garlic, even after I’ve removed the strings.

4. How do I figure out what size roast I need?

To choose the correct weight of roast, assume each guest will eat between ½ – ¾ pounds of beef.

I used a 6-pounder and this generally will serve between 6-10 people. It ranges because it depends how many sides you intend to serve and the appetites of your guests. I served this for a dinner party of 6 with appetizers and 3 sides, and got 10 slices out of it. 2 folks had seconds, and I had 2 leftovers for myself.

Top round roast beef in a tray with mushroom sauce being poured on with as spoon on a table.

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A Few Recipes to Pair with This Roast

  • A flamboyantly garnished salad on a table in the shape of a wreath with a few scattered Christmas decorations.
    Christmas Wreath Salad with Candied Pecans
  • A bowl of baked mashed potatoes on a table with a lace tablecloth.
    Baked Mashed Potatoes with Roasted Garlic and Herbed Goat Cheese
  • french beans with shallots in a bowl
    French Green Beans with Shallots and Sesame Ginger Sauce
  • A glass of panna cotta with berry sauce on a table beside 3 dry roses.
    Panna Cotta with Blackberry Cabernet Sauce
Top round roast beef in a tray with mushroom sauce.

Top Round Roast Beef with Red Wine Mushroom Sauce

This top round roast beef recipe is encrusted with garlic and herbs, and served with a silky red wine mushroom sauce! Recipe time does not include sauce making time, which is 50 minutes.
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: International
Diet: Kosher
Prep Time: 20 minutes minutes
Cook Time: 2 hours hours 15 minutes minutes
Resting Time: 15 minutes minutes
Total Time: 2 hours hours 50 minutes minutes
Servings: 8 people
Calories: 766kcal
Author: Genevieve Morrison

Equipment

  • 1 sharp knife and cutting board
  • 1 large sauté pan
  • 1 spatula
  • 1 mixing spoon
  • 1 small bowl – or measuring cup
  • 1 food processor
  • 1 paper towel
  • 1 roasting pan or Dutch oven with rack
  • 1 meat thermometer
  • 1 tin foil
  • 1 kitchen scissors

Ingredients

For The Red Wine Mushroom Sauce

  • 2 cups red wine – Cabernet, Malbec, Syrah, Shiraz, or Pinot Noir
  • 1 cup beef broth – and ¼ for slurry
  • 2 shallots – thinly sliced
  • 16 oz. baby bella mushrooms – sliced in half
  • 4 garlic cloves – minced
  • 1 tsp. fresh thyme
  • ½ tsp. Worcestershire sauce
  • 2 tbsp. flour
  • 4 oz. salted butter

For the Roast

  • 6 pound top round beef roast – see notes for different size cook times
  • garlic cloves – from ½ head of garlic
  • 5 large sprigs of rosemary
  • 4 oz. salted butter – very soft
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground pepper

Instructions

For The Red Wine Mushroom Sauce

  • Add 2 oz. butter to a large sauté pan and brown 16. oz. mushrooms for 5-7 minutes on MEDIUM-HIGH heat, without moving them so they get a nice, deep brown side. Flip them, and sauté for another 3-5 minutes. Remove mushrooms into a bowl.
  • Add another 2 oz. butter (yes, another half-stick) to the pan with sliced shallots. Sauté for about 3 minutes. Add minced garlic and thyme. Sauté everything together for another 3-4 minutes until brown. Add 2 cups red wine, 1 cup beef broth and ½ tsp. Worcestershire sauce. Reduce on HIGH for 10 minutes
  • Combine 2 tbsp. flour with ¼ cup beef broth in a small bowl. Mix thoroughly, ensuring there are no lumps. Slowly add slurry to sauce while stirring to thicken. If you intend to mix sauce into roast drippings before serving (highly recommended!) don’t add salt. But if you want to reheat the sauce without mixing into drippings, add salt and pepper to taste. Add back mushrooms and refrigerate until roast is ready.

For the Roast

  • Remove a 6-pound top round roast from the fridge and allow it to come to room-temperature – about 20 minutes. Pat roast dry with paper towel. Liberally sprinkle with kosher salt and fresh ground pepper. If you have a different size roast, see notes for cooking instructions.
  • Preheat oven to 450 F. (230 C.). In a food processor, combine peeled garlic cloves from ½ head of garlic and 5 large sprigs of rosemary with 4 oz. very soft butter. Process on a purée setting into a garlic-herb paste.
  • Cover the roast with garlic-herb paste. Place it in a roasting pan or Dutch oven uncovered, raised on a rack. Roast for 15 minutes at 450 F. (230 C.), then reduce temperature to 325 F. (190 C.). 
  • Continue to roast for 2 hours for RARE and 2.5 hours for MEDIUM, but be sure to check the temperature a half-hour before, as thickness of a roast can effect that cook time. It may be done a little early or a little later. A rare roast’s internal temperature will read 125 F. (52 C.) and a medium roast will read 145 F. (62 C.) when done, but remove your roast when it’s reached 115 F. (46 C.) for rare and 135 F. (57 C.) for medium, because it will continue to cook once removed and tented with foil. Once removed and tented, allow it to rest for 15 minutes before slicing.
  • While roast sits, either heat red wine mushroom sauce on LOW for 5-7 minutes in a saucepan, or reheat in the roast drippings (highly recommended! It becomes even more flavorful!) Use a turkey baster to remove as much fat as you can from the drippings, then add the sauce to the Dutch oven. Scrape all the tasty bits from the bottom and heat on LOW for just 5 minutes. The roasting pan/pot may still be hot enough that you won’t have to apply any more heat. 
  • Use kitchen scissors to remove truss strings (if it was tied) and slice the roast into 1 inch slices. Either pour the mushroom sauce on top, or serve separately. 

Notes

1. If you’re using a different size than a 6 pound roast, here are your instructions, however, you won’t remove the roast at these times! You’ll remove when the roast has reached 10-15 degrees LESS. The roast will continue to cook once removed from the oven, so if you remove it when it’s hit these temperatures, it will be overcooked. Simply check the internal temperature, using a meat thermometer, 1 half hour before you’re supposed to remove it and gauge if it will require a little more or less time.
4 pound: Roast for 15 minutes at 450 F. (230 C.) Reduce temperature to 325 F. (190 C.) and roast for 1 hour and 45 minutes for RARE – internal temperature 125 F. (52 C.) or 2 hours 15 minutes for MEDIUM – internal temperature 145 F. (62 C.)
5 pound: Roast for 15 minutes at 450 F. (230 C.) Reduce temperature to 325 F. (190 C.) and roast for 2 hours for RARE  – internal temperature 125 F. (52 C.) or 2 hours 30 minutes for MEDIUM – internal temperature 145 F. (62 C.)
7 pound: Roast for 15 minutes at 450 F. (230 C.) Reduce temperature to 325 F. (190 C.) and roast for 2 hours 15 minutes for RARE – internal temperature 125 F. (52 C.) or 2 hours 40 minutes for MEDIUM – internal temperature 145 F. (62 C.)
8 pound: Roast for 15 minutes at 450 F. (230 C.) Reduce temperature to 325 F. (190 C.) and roast for 2 hours 20 minutes for RARE – internal temperature 125 F. (52 C.) or  2 hours 45 minutes for MEDIUM – internal temperature 145 F. (62 C.)
2. To choose the correct weight of roast, assume each guest will eat between ½ – ¾ pounds of beef. I used a 6 pounder and this generally will serve between 6-10 people. It ranges because it depends how many sides you intend to serve and the appetites of your guests. I served this for a dinner party of 6 with appetizers and 3 sides, and got 10 slices out of it. 2 folks had seconds, and I had 2 leftovers for myself.
3. If you’ve cooked your roast for the specified time, and it still hasn’t come to the correct internal temperature, do not raise the cook temperature to speed up cooking. You can overcook a roast VERY easily and quickly this way. Tell your guests to relax and let it take its time. 
4. The sauce will actually be tastier if made a full day ahead. The mushrooms absorb the flavors of the sauces and it takes on a more full dimension. 
See post for detailed instructions with photos of the process.
 
Nutrition information is an estimate.

Nutrition

Serving: 1slice with sauce | Calories: 766kcal | Carbohydrates: 9g | Protein: 78g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 272mg | Sodium: 734mg | Potassium: 1551mg | Fiber: 1g | Sugar: 2g | Vitamin A: 742IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 8mg
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Comments

  1. Teresa

    March 27, 2025 at 3:36 pm

    I saw in the recipe that you say to use a Dutch oven with a rack— if I don’t have a rack, can I still use the Dutch oven? Or would a cast iron skillet be better?

    Reply
    • Genevieve Morrison

      March 28, 2025 at 2:52 pm

      I would suggest just using some balled up tinfoil – just something that lifts the roast beef up a little from the bottom so that it isn’t sitting in the drippings.

      Reply
  2. ilona

    January 30, 2024 at 8:44 pm

    THAT SAUCE!! I made it a day in advance and OMG it is divine!! Smells great & Tastes Great. Roasting the meat tonight. How can it be bad with Butter and garlic? Thank you for posting

    Reply
    • Genevieve Morrison

      January 30, 2024 at 9:12 pm

      Oh yay! So happy you like it as much as I do! Thank you for the kind comment!

      Reply
  3. Noreen

    February 06, 2023 at 12:05 am

    OMG! This was SOOOOOO good! The red wine mushroom sauce is the bomb! This was very easy to put together and tastes like you spent hours in the kitchen!

    Reply
    • Genevieve Morrison

      February 06, 2023 at 12:41 am

      Yay! So happy you enjoyed the recipe! It’s one of my favorites (especially that sauce!) and I’m so excited when I hear other folks have tried it! Thank you!

      Reply
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