How to Cook a Perfect Beef Round Tip Roast (Cap Off)

The beef round tip roast, sometimes labeled as round tip sirloin, is an economical cut that can make for a delicious roast when cooked properly This roast comes from the back leg of the cow, so it tends to be lean and requires special care when cooking. With the fat cap removed, the roast has even less natural fat, making technique especially important

Follow this guide to learn how to turn this affordable cut into a flavorful juicy roasted meal the whole family will love.

Picking the Right Roast

When choosing a beef round tip roast with the cap off, look for:

• Uniform shape and thickness to cook evenly
• Bright red color indicating freshness
• Minimal marbling since the cap is removed
• Weight between 2-4 lbs for 4-6 servings

Avoid roasts with dark discoloration or unpleasant odors.

Proper Seasoning

To add flavor and keep the meat moist, round tip roasts need to be seasoned. Add a lot of salt, pepper, garlic powder, onion powder, and any other seasonings you like.

Consider making a quick marinade too. A marinade with olive oil, balsamic vinegar, garlic, rosemary, and oregano enhances flavor. Let the roast marinate 1-2 hours or overnight.

You can also season the roast with brown sugar, smoked paprika, chili powder, cumin, and other herbs to make a rub that will give it a tasty crust when it’s cooked.

Low and Slow Roasting

To prevent a tough, chewy roast, cook using low heat:

• Preheat oven to 300°F
• Place roast on a rack in a shallow roasting pan
• Cook for approximately 1 hour per pound
• Roast until internal temp reaches 140°F for medium-rare

Cooking low and slow gives the meat time to tenderize and stay juicy. Resist putting foil over the roast as it cooks, since this causes steaming.

Get the Internal Temp Right

Since round tip roast has minimal marbling, it can easily dry out if overcooked. Use a meat thermometer to remove it from the oven at just the right moment.

• Rare: 120-125°F
• Medium Rare: 130-135°F
• Medium: 140-145°F
• Medium Well: 150-155°F
• Well Done: 160°F+

The roast will continue cooking a bit after removed from the oven. For a roast without the fat cap, medium rare is ideal for a tender, juicy result.

Rest and Carve Properly

Once cooked, transfer the roast to a cutting board and cover it loosely with foil. Letting it rest for 10-15 minutes allows the juices to re-absorb into the meat.

For the most tender roast, carefully slice across the grain in thin slices. Round tip roast actually has a subtle grain that runs different directions, so observe it carefully when carving.

Serve with Perfect Pairings

The lean roast pairs nicely with heartier sides. Consider:

• Mashed or roasted potatoes
• Sauteed mushrooms
• Roasted carrots or parsnips
• Yorkshire puddings
• Horseradish sauce
• Au jus or gravy made from pan drippings

A simple arugula salad balances out the meal.

Common Mistakes to Avoid

Be careful not to:

• Forget to use a meat thermometer to check temp.
• Overcook the lean roast, drying it out.
• Let the roast sit in juices, which can re-absorb.
• Neglect to let the roast rest before slicing.
• Forget to slice against the grain.
• Underseason the roast.

Cooking Tips

• Brine the roast for added moisture and flavor
• Roast at 300°F to allow meat time to become tender
• Avoid tenting roast with foil, which steams meat
• Check temp after 2 hours, then frequently until done
• Lightly oil rack and pan to prevent sticking
• Make gravy from drippings for extra flavor

In Summary

With proper seasoning, low-temp roasting, and attention to temperature, the beef round tip roast sans fat cap can become a delicious, budget-friendly meal. Monitor carefully as the lean roast cooks to prevent overcooking. Rest before slicing across the grain for tender results.