1 (4 pound) beef round
tip roast
3 cloves garlic, minced
1/2 to 3/4 teaspoon freshly cracked black pepper
1 (12-ounce) jar beef gravy
1/4 teaspoon Worcestershire sauce
Green Beans & Carmelized Onions:
4 slices bacon, cut into 1-inch pieces
2 large onions, cut into 1/2-inch wedges
2 tablespoons red wine vinegar
1 tablespoon packed brown sugar
1 (16-ounce) package frozen green beans, cooked, warm
Heat oven to 325°F.
Combine garlic and pepper;
press onto beef roast. Place roast on rack in shallow roasting
pan. Insert ovenproof meat thermometer so tip is centered in
thickest part of beef, not resting in fat. Do not add water or
cover. Roast in 325°F oven 2 hours for medium rare; 2 1/2
hours for medium doneness.
Cook bacon in large skillet
until crisp; remove bacon. Pour off all but 2 tablespoons drippings.
Add onions; cook over medium-low heat 35 to 40 minutes or until
very soft, stirring occasionally. Stir in vinegar and sugar.
Cook over medium-high heat 1 to 2 minutes or until liquid is
evaporated. Add beans and bacon. Season with salt and pepper.
Remove roast when meat
thermometer registers 140°F for medium rare; 155°F for
medium. Tent with foil. Let stand 20 minutes. (Temperature will
continue to rise about 5°F to reach 145°F for medium
rare; 160°F for medium.)
Remove rack from pan;
stir in gravy, Worcestershire sauce and 1/4 cup water. Cook and
stir over medium-low heat 3 to 5 minutes or until bubbly. Carve
roast. Serve with sauce and vegetables.
Makes 6 to 8 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
