SPICE RUBBED GARLIC STUDDED ROUND TIP BEEF ROAST
By
Rose Mary Mogan
@cookinginillinois
1
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.
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.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
8-10 depending on portion size
Prep:
25 Min
Cook:
3 Hr
Method:
Roast
Ingredients
-
5 lbround tip beef roast
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1 lbbaby carrots
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5 stalk(s)celery, cut into smaller pieces
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14 1/2 ozcanned diced tomatoes
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8 ozsliced canned mushrooms
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2 largeyellow onions, cut into quarters or eights
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5 clovefresh garlic, cut into slivers
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6 slicesmoked bacon
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3/4 ccatsup (i prefer heinz because it is thick)
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11/2 csweet red wine
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1/2 cdry gravy mix (or 2 pkg beef gravy packets)
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3 Tbspworcestershire sauce
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SPICE BLEND FOR ROAST
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1 Tbspeach paprika, chopped chive,granulated onion & garlic
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2 Tbspsteak seasoning (similiar to montreal )
How to Make SPICE RUBBED GARLIC STUDDED ROUND TIP BEEF ROAST
- 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.
