Savory Thyme and Pepper Beef Tip Roast
8 to 12 servings
4 to 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
1. Heat oven to 325°F. Combine seasoning ingredients; press evenly onto roast.
Place on rack in shallow roasting pan. Insert meat thermometer so bulb is
centered in thickest part. Do not add water or cover. Roast approx. 25 to 35
minutes per pound for medium-rare to medium doneness.
2. Remove roast when meat thermometer registers 140 F for medium-rare, 155 F for
medium. Let stand 15 minutes. (Temperature will continue to rise 1o 145 for
medium-rare, 160 F for medium.)
3. Carve roast into thin slices.