ROASTED TOP ROUND OF BEEF RECIPES

HERB ROASTED BEEF ROUND TIP RECIPE - FOOD.COM

Herb Roasted Beef Round Tip Recipe - Food.com image

I looked through a bunch of recipes for Round Tip Roasts and then took from this one and that one to make this roast. I was leary...afraid it would be tough...but the price was soooo right. To my happy surprise and relief, it was wonderfully tender and juicy. DH raved about the great taste and the juiciness and how tender it was.

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

3 1/2 lbs beef round tip roast
2 teaspoons spike seasoning or 2 teaspoons prime rib seasoning
2 teaspoons dry mustard
2 large garlic cloves, crushed
1 teaspoon black pepper
1 tablespoon vegetable oil

Steps:

Preheat oven to 325°F.
Combine seasonings with oil. Rinse and pat roast dry. Rub the paste thoroughly and evenly onto the roast.
Place roast on rack in shallow roasting pan, fat side up if there is any fat (mine was well trimmed). Roast for 2 hours or until a meat thermometer reads 140'F for medium-rare. The longer you roast the meat beyond 140'F, the tougher and dryer the meat will get.
Remove from oven and let stand for 15 minutes. Slice thinly to serve.

Nutrition Facts : Calories 26.2, FatContent 2.5, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 0.4, CarbohydrateContent 0.8, FiberContent 0.2, SugarContent 0.1, ProteinContent 0.3

ROAST TOP ROUND BEEF ROAST WITH YORKSHIRE PUDDING RECIP…

Roast Top Round Beef Roast with Yorkshire Pudding Recip… image

Provided by Food Network

Categories main-dish

Total Time 2 hours 51 minutes

Prep Time 30 minutes

Cook Time 2 hours 20 minutes

Yield 6 servings

Number Of Ingredients 22

Ingredients

1 (4 1/2 to 5 pound) top round roast, rinsed and patted dry
1 heaping cup all-purpose flour
16 cloves peeled garlic
1/2 teaspoon salt
2 large eggs
1 cup whole milk
3 tablespoons beef drippings and fat
3 tablespoons beef drippings and fat
1 tablespoon fresh thyme
2 teaspoons salt
1 teaspoon Essence, recipe follows
1 teaspoon ground black pepper
2 tablespoons vegetable oil
12 small sprigs fresh thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

Preheat the oven to 400 degrees F.
To make the Yorkshire Pudding batter, in a bowl, combine the flour and salt. In another bowl, beat the eggs. Add the milk and gradually add to the flour, mixing to make a thin, smooth batter, being careful not to over mix. Let rest for at least 1 hour at room temperature, or for several hours in the refrigerator (bringing to room temperature before cooking).
Put the roast in a small roasting pan, bone side down. With a small sharp knife, make sixteen 1/2-inch-deep slits in the meaty side of the roast. Insert 1 garlic clove into each slit, pressing into the meat. Pinch with your thumb and index finger to close the openings. Combine the chopped thyme, salt, Essence, and pepper in a small bowl. Slowly stir in the oil to make a paste. Rub the paste on both sides of the roast, and place the thyme sprigs under the roast. Roast for 1 hour. Remove the pan from the oven and turn the roast for even browning. Reduce the oven temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted in the thickest part of the roast reads 125 to 130 degrees F for medium-rare, about 45 minutes, or 140 degrees F for medium, about 1 hour. Remove from the oven and let the roast stand for 15 minutes before carving.
While the roast is resting, make the Yorkshire Pudding in the same roasting pan.
Increase the oven temperature to 450 degrees F. Pour off all but 3 tablespoons of the hot pan drippings, adding hot melted butter as necessary to make the correct measure. Place the pan in the oven to stay hot while the oven comes to temperature.
Pour the prepared batter into the dish and bake, without opening the oven door, until risen and golden brown, 15 to 20 minutes. Remove from the oven and serve immediately with the carved rib roast.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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