Round tip roast

Our first Seasoned Chef recipe!  This is best when served with the mushroom ragout.  The beef was so delicious and tender.  We made too much this time so if you are cooking for two, I’d cut the recipe down some!
Round Tip Roast
  • 2.5 lbs round tip roast
  • salt and pepper
  • 2 Tbsp olive oil
Preheat oven to 375. 

Completely dry the roast with paper towels and season with salt and pepper.  Heat a large skillet over high heat and add just enough oil to coat the bottom of the pan.  When the oil is heated add the roast and brown  on each side for about a minute or two.

Move the roast into the oven and reduce the heat to 325.  Roast until the meat reaches 130 in the thickest part.  This should take about 25-35 minutes or 10 minutes per inch of thickness.

Let the meat rest for 5 minutes before serving.

Nutritionals (Serves 6): Cals: 267.4, Fat: 10.6, Carb:.0.7, Protein: 40.
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