|Nutritional Guidelines (per serving)|
|Servings: 1 roast (6 to 8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|*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 backs 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 their texture, primal cuts are wonderful to cook with as they're flavorful and yield amazing roasts and stews.
The high-heat method for roast beef is easy to follow and produces a perfectly roasted beef every time. For our 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. Check our tips below to plan a whole menu to serve alongside the beef.
Gather the ingredients.
Preheat the oven to 500 F.
Line a baking pan with foil and place a rack in the pan.
With the help of 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 round tip roast all over with the seasoned flour mixture.
Put the roast on the rack in the prepared baking pan. Place the roast 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 the heat off and leave the roast in the oven for an additional 2.5 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 from the oven and tent the roast with foil. Leave to rest for about 10 minutes.
Carve and plate.
Plan a Whole Menu for Your Tip Roast:
Here are our suggestions for a whole menu 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. Serve with breadsticks and garnish with parsley.
- Side Dishes: Potatoes are always a great accompaniment to beef. Choose a classic mashed potato side, 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.