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Savory Thyme & Pepper Beef Tip Roast
Servings:
Makes 8-12 servings
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Ingredients:
4-6 lb. beef round tip roast (cap off)
2 cloves garlic, crushed
1 tsp. salt
1 tsp. cracked black pepper
1 tsp. dried thyme leaves
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Cooking Instructions:
1. Preheat oven to 325�F.
2. Combine garlic, salt, black pepper, and dried thyme. Press evenly onto all sides of roast.
3. 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.
4. Roast approximately 25-35 minutes per pound for medium-rare or medium doneness.
5. Remove roast when meat thermometer registers 135�F for medium-rare, 145�F for medium. Let stand 15 minutes. (Temperature will continue to rise to 145�F for medium-rare, 160�F for medium.)
6. Carve roast into thin slices.
Note: You may substitute
chuck or rump roast for the round tip roast.
�2004
Cattlemen's Beef Board and NCBA. All rights reserved. May be reproduced
for educational purposes.
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