5 Hour Round Tip Beef Roast Recipes

HERB ROASTED BEEF ROUND TIP

Steps:

• Preheat oven to 325°F.
• Combine seasonings with oil. Rinse and pat roast dry. Rub the paste thoroughly and evenly onto the roast.
• Place roast on rack in shallow roasting pan, fat side up if there is any fat (mine was well trimmed). Roast for 2 hours or until a meat thermometer reads 140'F for medium-rare. The longer you roast the meat beyond 140'F, the tougher and dryer the meat will get.
• Remove from oven and let stand for 15 minutes. Slice thinly to serve.

EASY TOP ROUND ROAST BEEF RECIPE

Steps:

• Preheat your oven to 450 degrees. Fit a rack in a roasting pan and set aside.
• Rub the top round roast with the olive oil. Then spread the salt, black pepper and garlic over it. Do your best to cover not only the top and bottom but the sides.
• Place the seasoned roast on the rack in roasting pan. Roast (uncovered) in the oven for 15 minutes. Then reduce the heat to 325. Roast for another 45 to 60 minutes or until the a thermometer reads between 135 and 140. Please note that roasts that are less than 3 inches thick will take less time to roast. I highly recommend investing in an instant read thermometer so you know the exact moment to pull it out of the oven.
• Remove from the oven, loosely tent with foil, and allow the roast to rest for 10 minutes. Slice thin, and enjoy. See post for details about reheating and left over ideas.

TENDER EYE OF ROUND ROAST

Steps:

• Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
• On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
• Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
• When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
• Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

5 HOUR ROUND TIP BEEF ROAST

Steps:

• 1. Cooking a roast this size is best done in a cast iron Dutch oven, skillet or pot. LOW AND SLOW WORKS BEST ALSO. Cast iron tends to hold the heat at an even temperature as it cooks, and breaks down the muscle tissue in the roast. I am sure you could do this in a slow cooker as well, but I LOVE & prefer to use MY 15 INCH CAST IRON SKILLET AND LID.
• 2. Combine spices in a small bowl and blend well, then sprinkle liberally over the beef roast coating all sides. Then sprinkle about 1/4 cup of the flour over the top and bottom of roast.
• 3. Spray the skillet or pan with non stick cooking spray. Then line skillet with the cut and chopped veggies, however desired. Making a bed of veggies. Add the sprigs of thyme & rosemary around outer perimeter of the skillet.
• 4. Nestle the roast down into the center of the dish till roast touches the bottom of skillet or pot & veggies surround the roast. Now combine the wine and stock together and then pour around the roast. Add both packages of the soup mix, then sprinkle with the remaining flour.
• 5. Cover with a tight fitting lid or foil, and place in preheated 300 degree F oven, and cook for 5 hours till meat is tender. DO NOT DISTURB WHILE COOKING.
• 6. When the 5 hours has elapsed, remove from oven. Remove lid, allow roast to rest at least 10 minutes. Remove roast to a platter. Then slice as desired. I prefer using an electric knife. Add the veggies around roast from the skillet, and drizzle with some of the beef juices if desired. Serve with other sides and enjoy.

SLOW-ROASTED BEEF

Steps:

• Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
• Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
• Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
• Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
• Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
• Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
• To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.

SIRLOIN TIP ROAST

Steps:

• Remove the beef from the fridge 1-2 hours ahead of time to let it approach room temperature for even cooking.
• Preheat oven to 450°F. Set aside a roasting pan with a wire rack. (If you don't have a rack, you can strew thick cut onion and carrots underneath the meat instead.)
• Pat dry the beef with paper towels to remove excess moisture. Then rub with oil on all sides followed by the salt, pepper and optional herbs. Optional: insert wireless thermometer (see note).
• Put the beef in the prepared roasting pan with optional carrots and onions. Then roast for 15 minutes at 450°F.
• Reduce heat to 325°F and continue cooking for 60-90 minutes more, or about 20 minutes per pound. It's done when the internal temperature reaches 125°F as measured with an instant or wireless thermometer.
• Optional: Halfway through cooking, baste the meat by spooning pan juices on top. (If there aren't many juices, add 1/2 cup of water or broth to the pan.)
• Remove the roast from the oven. Tent with aluminum foil to keep warm and rest for 15 minutes to let the juices redistribute through the meat.
• Slice thinly crosswise against the grain to serve. Save the pan juices for gravy or serve au jus.