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...
Provided by Rose Mary Mogan
Categories Roasts
Time 3h25m
Number Of Ingredients 15
Steps:
- 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.
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