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spice rubbed garlic studded round tip beef roast

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

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.

(1 rating)
yield 8 -10 depending on portion size
prep time 25 Min
cook time 3 Hr
method Roast

Ingredients For spice rubbed garlic studded round tip beef roast

  • 5 lb
    round tip beef roast
  • 1 lb
    baby carrots
  • 5 stalk
    celery, cut into smaller pieces
  • 14 1/2 oz
    canned diced tomatoes
  • 8 oz
    sliced canned mushrooms
  • 2 lg
    yellow onions, cut into quarters or eights
  • 5 clove
    fresh garlic, cut into slivers
  • 6 slice
    smoked bacon
  • 3/4 c
    catsup (i prefer heinz because it is thick)
  • 11/2 c
    sweet red wine
  • 1/2 c
    dry gravy mix (or 2 pkg beef gravy packets)
  • 3 Tbsp
    worcestershire sauce
  • SPICE BLEND FOR ROAST
  • 1 Tbsp
    each paprika, chopped chive,granulated onion & garlic
  • 2 Tbsp
    steak seasoning (similiar to montreal )

How To Make spice rubbed garlic studded round tip beef roast

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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