ROUND TIP ROAST COOKING TIME RECIPES
HERB ROASTED BEEF ROUND TIP RECIPE - FOOD.COM
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
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
5 HOUR ROUND TIP BEEF ROAST | JUST A PINCH RECIPES
This is the kind of roast you cook on a day when you have lots of errands to run. You put it on, cook at a very low temperature, run your errands & when you return dinner is just about ready. I was out of carrots or mushrooms or I would have added them. You can use what you like or what you have with this recipe, it cooks and all of the flavors marry as it is cooking. The broth is thickened, rich & very flavorful, & all the vegetables absorbs the flavors of each other. Serve with mashed potatoes & another veggie & Sis Schubert's Parkerhouse Dinner Rolls if desired. AWESOME COMFORT FOOD.
Provided by Rose Mary Mogan @cookinginillinois
Categories Beef
Prep Time 20 minutes
Cook Time 5 hours
Yield 10
Number Of Ingredients 14
Steps:
- Cooking a roast this size is best done in a cast iron Dutch oven, skillet or pot. LOW AND SLOW WORKS BEST ALSO. Cast iron tends to hold the heat at an even temperature as it cooks, and breaks down the muscle tissue in the roast. I am sure you could do this in a slow cooker as well, but I LOVE & prefer to use MY 15 INCH CAST IRON SKILLET AND LID.
- Combine spices in a small bowl and blend well, then sprinkle liberally over the beef roast coating all sides. Then sprinkle about 1/4 cup of the flour over the top and bottom of roast.
- Spray the skillet or pan with non stick cooking spray. Then line skillet with the cut and chopped veggies, however desired. Making a bed of veggies. Add the sprigs of thyme & rosemary around outer perimeter of the skillet.
- Nestle the roast down into the center of the dish till roast touches the bottom of skillet or pot & veggies surround the roast. Now combine the wine and stock together and then pour around the roast. Add both packages of the soup mix, then sprinkle with the remaining flour.
- Cover with a tight fitting lid or foil, and place in preheated 300 degree F oven, and cook for 5 hours till meat is tender. DO NOT DISTURB WHILE COOKING.
- When the 5 hours has elapsed, remove from oven. Remove lid, allow roast to rest at least 10 minutes. Remove roast to a platter. Then slice as desired. I prefer using an electric knife. Add the veggies around roast from the skillet, and drizzle with some of the beef juices if desired. Serve with other sides and enjoy.
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