|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Coming from the rear leg, primal round cuts of beef are very lean and tough cuts, as the muscles in this area get a lot of exercise, and the fat is usually deposited in the front of the animal, away from the back legs. If not cooked properly, these cuts can be very hard to chew, as the connective tissue, ligaments, cartilage, and tendons won't tenderize adequately. Despite the texture, however, primal cuts are flavorful and yield amazing roasts and stews.
This high-heat method for roast beef is easy to follow and produces a perfectly roasted beef every time. For this recipe, you need to rest the meat out of the fridge for one hour and let it stay in the oven for at least two, so plan accordingly.
Enjoy this roast with your favorite sides, but make sure to check our Tips Menu below.
1 (4- to 5-pound) boneless round tip roast, at room temperature
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon garlic salt, or garlic powder
1/2 teaspoon freshly ground black pepper
Steps to Make It
Gather the ingredients.
Preheat the oven to 500 F. Line a baking pan with foil and place a rack in the pan.
With a sharp knife, cut a diamond pattern on the fat side of the beef.
In a small bowl, combine the all-purpose flour, kosher salt, garlic salt, and pepper.
Rub the seasoned flour mixture all over the round tip roast.
Put the roast on the rack in the prepared baking pan. Place in the oven and then reduce oven temperature to 475 F. Roast the beef for 30 to 35 minutes, or about 7 minutes per pound.
Turn off the heat and leave the roast in the oven for an additional 2 1/2 hours. Do not open the oven until the time is up and you're ready to carve the roast and serve it. With this method, a 4- to 5-pound roast will be at medium-rare doneness.
Remove the roast from the oven and tent with foil. Leave to rest for about 10 minutes.
Carve and plate.
No matter how big or small your roast is, this cooking method will make a tender, medium-rare roast. To calculate the roasting time, use the formula of roughly 7 minutes per pound (2 pounds for 14 minutes, 3 pounds for 21 minutes, etc.). Turn off the oven and leave the roast in the oven for 2 1/2 hours before carving.
A Tip Roast Menu
Create a menu, including wine, that complements the tip roast.
- Appetizer: Go light with the appetizer, as red meat is very filling, and you don't want to overdo it with the first course. A bowl of vegan carrot soup is a great starter. Garnish with parsley and serve with breadsticks.
- Side Dishes: Potatoes are always a great accompaniment to beef. Choose a classic mashed potato, a more adventurous sweet potato mash, or crunchy roasted potatoes. A light salad is best for a beef-potato menu. Choose any mixed greens, but add some creaminess and tang with avocado-lime dressing.
- Dessert: A Meyer lemon cake is a beautiful end to your dinner, as it's sweet and refreshing. Serve with whipped cream or a scoop of vanilla ice cream.
- Wine: Red wine pairs beautifully with beef. Try a pinot noir or a cabernet sauvignon.