I wanted to try to cook a Top Round Roast a different way, instead of grilled as a London Broil, so I’ve been searching for an alternative. This Seasoned Top Round Oven Roast turned out delicious!
A London Broil is a North American beef dish made by broiling or grilling marinated flank steak, then cutting it across the grain into thin strips. The origin of the name is obscure; ironically, the dish is unknown in the English city of London. Many American butchers label a cut of meat “London Broil.” This is confusing as the term does not refer to a specific cut of meat, but a method of preparation and cookery. The cut of meat traditionally used is flank steak, but in recent years butchers have labeled top round roast as London Broil. See here for grilling a London Broil.
2 tsp. course-ground black pepper
2 tsp. dry mustard
1 large clove garlic, crushed (or garlic powder/minced garlic)
1 teaspoon tarragon
1 teaspoon thyme
1 tsp. olive oil
Internal Meat Temperature Chart