Savory Thyme & Pepper Beef Tip Roast A flavorful easy-to-cook roast.
Prep: 1 hour Cook: 2 hours Servings: Serves 8-12
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
Preheat oven to 325ºF.
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 25-35 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 for medium-rare, 160ºF for medium.)
Carve roast into thin slices.
You can substitute chuck or rump roast for the round tip roast.
