Roast a top round cut of beef by seasoning the meat, placing it in a roasting pan and cooking for 17 to 19 minutes per pound. If the roast is less than 4 pounds, cook it for 25 to 30 minutes per pound.
First, season the beef with a rub or herbs and spices. You can make a simple rub by combining 2 tablespoons of salt, 2 tablespoons of garlic powder, 1 tablespoon of onion powder and 2 1/2 tablespoons of paprika. Mix in 1 tablespoon of black pepper, 1 tablespoon of cayenne pepper, 1 tablespoon of dried oregano and 1 tablespoon of dried thyme. Another option is to use this seasoning in conjunction with 2 teaspoons of salt, 1 teaspoon of black pepper, 12 fresh thyme sprigs and 2 tablespoon of vegetable oil to make a paste with which to season the meat.
After seasoning the meat, position it in a roasting pan with the fatty side up, which helps to baste the meat naturally as it cooks. Place the roast in the oven, and cook at 325 degrees Fahrenheit for between 17 and 30 minutes per pound. For instance, a 10-pound roast requires 170 minutes or nearly three hours of cooking in all. Insert a meat thermometer that should read from 135 to 160 degrees Fahrenheit depending on desired doneness. Place foil over the roast, and allow it to rest another 15 to 20 minutes before carving.