A flavorful, easy-to-cook beef roast.
Savory
Thyme & Pepper Beef Tip Roast
- 1 (4 to 6 pound) beef
round tip roast (cap off)
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon dried thyme leaves
- Preheat oven to 325ºF
(160ºC).
- Combine garlic, salt,
black pepper, and dried thyme. Press evenly onto all sides of
roast.
- Place roast on a rack
in a shallow roasting pan. Insert meat thermometer so bulb is
centered in thickest part. Do not add water or cover.
- Roast approximately 25
to 35 minutes per pound for medium-rare or medium doneness.
- Remove roast when meat
thermometer registers 135ºF for medium-rare, 145ºF
for medium. Let stand 15 minutes. (Temperature will continue
to rise to 145°F | 60ºC for medium-rare, 160ºF
| 70ºC for medium.)
- Carve roast into thin
slices.
Makes 8 to 12 servings.
Tip: You can substitute chuck or rump roast for the round tip
roast.
Recipe provided courtesy of Texas Beef Council
and Beef It's Whats For Dinner.
