Savory Thyme & Pepper Beef Tip Roast Roasts

Be the first to rate this recipe!

Servings
   Serves 8-12

Prep Time
   1 hour

Cook Time
   2 hours

Cooking Method
   Roasting

Beef Types
   Chuck
   Round
   Sirloin

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

Instructions

Preheat oven to 325°F.

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 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.)

Carve roast into thin slices.

Tips from Our Cook

You can substitute chuck or rump roast for the round tip roast.