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Giant Hunk Of Meat: Round Tip Beef Roast

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Giant Hunk Of Meat: Round Tip Beef Roast

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Photo by: K Hackett

Recipe by: ChefTony

This has to be the easiest way to prepare a giant hunk of meat. Just season, sear, and stick it in the oven... and boom, roast beef for 12!

Ready in 3 hours 30 mins

Added to favorites by 10 cooks

Ingredients

Serves: 12

1 (8 to 9 pound) whole round tip beef roast
Salt and pepper, to taste
Garlic powder, to taste
1/4 cup canola oil

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Preparation method

Prep: 15 mins | Cook: 3 hours | Extra time: 15 mins, resting

About 1 hour before the roast needs to go in the oven, take it out of the refrigerator to warm up a little bit.

Preheat oven to 325 degrees F.

Pat the roast dry with paper towels, then sprinkle lightly with salt, black pepper, and garlic powder on all sides.

Pour oil into a large roasting pan and place on the stove over two burners set to medium-high heat. Set the beef in the roasting pan and sear all sides until browned, about 10 minutes.

Stick an oven-safe meat thermometer into the thickest part of the roast. Transfer roasting pan to the oven and bake for 3 to 3 1/2 hours, until internal temperature reaches about 150 degrees F (for medium doneness).

Remove from oven, transfer to a platter, and cover loosely with foil. Let roast rest for 15 minutes. (See footnote for how to make gravy from the pan drippings.) Slice thinly and serve.

Gravy

Bring 4 cups of water to boil in a saucepan or electric kettle. After the roast has been set on a platter, pour the boiling water into the roasting pan with the drippings. Set roasting pan over two stovetop burners set on medium heat, and let the water come back to a boil. In a small bowl, whisk 2 tablespoons cornstarch with 1/4 cup water; pour into the roasting pan. Simmer while stirring for 3 to 4 minutes to thicken.

Last updated: Apr 13 2011