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Note: A beef tip roast will yield four 3-ounce cooked, trimmed servings per pound. | |  |
| | | | Nutrient data per 3-ounce cooked, trimmed serving of beef tip roast: 167 calories; 24 g protein; 7 g fat; 0.4 g carbohydrate; 2.6 mg iron; 56 mg sodium; 69 mg cholesterol. | |  |
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Peppered Beef Tip Roast with Corn Pudding
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Ingredients: |
| 3 to 4 |
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pound beef tip roast (cap off) |
| 2 |
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teaspoons each cracked black pepper and dry mustard |
| 1 |
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large clove garlic, crushed |
| 1/2 |
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teaspoon each ground allspice and ground red pepper |
| 1 |
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teaspoon vegetable oil |
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Corn Pudding* |
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Instructions: |
| 1. |
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Combine black pepper, mustard, garlic, allspice and red pepper; stir in oil to form paste. Rub evenly over surface of beef tip roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching fat. Do not add water. Do not cover. Roast in 325°F oven approximately 1-3/4 to 2 hours for medium rare doneness, 2-1/4 to 2-1/2 hours for medium doneness. |
| 2. |
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Approximately 1 hour before serving, prepare Corn Pudding. |
| 3. |
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Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Roast will continue to rise about 5°F in temperature to reach 145°F for medium rare doneness; 160°F for medium doneness. Trim excess fat from roast before carving. Serve roast with Corn Pudding. |
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