This is the roast that I made for dinner on yesterday. My husband is a DIE HARD BEEF FAN. So I am constantly looking for new or creative ways to change up the recipe when ever I cook beef.
This Round Tip roast is a very lean roast, with very little fat, so to add moisture I wrapped it in strips of Sliced Bacon. To add additional flavor I studded it with slivers of garlic.
To add flavor to the assorted veggies I added Red Wine, Thick Catsup & Worcestershire sauce & to thicken it a bit I added a premixed gravy mix. Cooking it nearly 3 hours made it tender, juicy & flavorful. We all loved it.
PREHEAT OVEN TO 350 DEGREES F. This is a very lean cut of beef. Combine all of the spices together in a small bowl, and blend together, then set aside till needed.
Cut garlic cloves into thin slivers, and then with the tip of a sharp knife, make a deep hole into roast and insert a sliver of garlic into each. Repeat over the entire surface of the roast. Then liberally season the roast on all sides. Allow to sit for 10 to 15 minutes.
While meat is resting, wash and prep celery, onions and carrots. Spray the inside of a large 6 quart or more Dutch oven with non stick cooking spray, then add the vegetables to the bottom of dish.
Add roast on top of vegetables, and then wrap bacon strips around roast. Bacon adds moisture to the roast and prevents it from being dry. Add the bay leaves.
Now add the diced tomatoes to a medium size bowl, then add the wine, Worcestershire sauce, catsup, dry gravy mix and stir to blend together. Then carefully pour liquid mixture around the sides of the roast. I had poured most of it in before realizing I hadn't taken a picture. Now cover with tight fitting lid, and place in preheated 350 degree F. oven and roast for 2 1/2 to 3 hours or until desired doneness is reached. We like a hint of pink in the center of the roast so the time given was adequate. I removed it after 2 hours and 40 minutes.
Remove from oven when done, allow to rest about 15 minutes. I served roast with Mashed Potatoes, and Collard Greens, and the veggies cooked with the roast.
Remove roast to a large platter, and for easier carving slice with an electric knife. Then arrange vegetables around roast, & garnish with fresh chopped parsley, chive or green onions if desired.