Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) (cracked ) black pepper 2 teaspoon(s) dry mustard 1 clove(s) garlic , crushed 1/2 teaspoon(s) (ground) allspice 1/2 teaspoon(s) cayenne pepper 1 teaspoon(s) vegetable oil 3 pound(s) beef round tip roast , cap removed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325�F. Combine black pepper, mustard, garlic, allspice and cayenne pepper in a small bowl; stir in oil to form a paste. Rub spice paste evenly over surface of beef. Place on rack in shallow roasting pan, fat side up. Insert a meat thermometer into the thickest part of the roast, not touching fat. Don�t add any water. Roast, uncovered, approximately 1 3/4 to 2 hours for medium-rare doneness, 2 1/4 to 2 1/2 hours for medium. Take roast out of the oven when meat thermometer registers 140�F for medium-rare, 155�F for medium. Tent with foil and allow to stand 15 to 20 minutes (the meat�s temperature will continue to rise by about 5�F). Trim excess fat before carving into 1/4-inch slices.


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