1 (4 to 6 pound) beef round tip roast
2 teaspoons cracked black pepper
2 teaspoons dry mustard
1 large clove garlic, crushed
1/2 teaspoon ground allspice
1/2 teaspoon ground red pepper
1 teaspoon vegetable oil
Preheat oven to 325°F (160°C).
Combine seasonings ingredients and rub
evenly into surface of roast.
Place roast, fat side up, on rack in shallow
roasting pan. Do not add water or cover roast.
Roast approximately 2 1/2 to 3 hours.
Use an instant read thermometer and remove roast when internal
temperature reaches 140°F (60°C) for medium-rare or 155°F
(70°C) for medium.
Remove from oven and tent loosely with
foil. Let stand 15 minutes prior to carving into thin slices.
Makes 8 to 12 servings.
Recipe and photograph provided courtesy
of Texas Beef Council and Beef It's Whats For Dinner.
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