When you have a lot of things to do, this is the kind of roast you make. You turn it on, cook at a very low temperature, and then go do other things. I was out of carrots or mushrooms or I would have added them. You can use whatever you have on hand or what you like with this recipe. As it cooks, the flavors will blend together. The broth is thickened, rich & very flavorful, & all the vegetables absorbs the flavors of each other. Serve with mashed potatoes & another veggie & Sis Schuberts Parkerhouse Dinner Rolls if desired. AWESOME COMFORT FOOD.
As an avid home cook and meat lover, I’m always seeking out new cuts of beef to experiment with. One tasty option I recently discovered is the beef round tip roast cap off. This lean, flavorful roast requires some special handling to end up tender and juicy, but the payoff of superb beefy flavor is so worth it.
After some trial and error I’ve honed my technique for cooking up the perfect round tip roast. In this guide, I’ll share everything I’ve learned about selecting prepping, seasoning, and cooking beef round tip roast cap off to maximize its flavor and tenderness. With my handy tips, you’ll turn out a mouthwatering roast worthy of any celebration or Sunday supper. Let’s get cooking!
Selecting the Right Roast
When choosing a beef round tip roast, you want to look for:
- Uniform shape with a smooth, even surface
- Nice marbling throughout with some external fat
- Weight between 3-5 pounds to serve 4-6 people
- Deep red color indicating freshness
The cap is a layer of fat and connective tissue on one side. Leave it on for added moisture and flavor. Opt for choice or prime graded beef for the most tender, juicy meat.
Proper Prep is Key
Preparing your roast properly before cooking is crucial:
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Trim off any dried or discolored bits – Use a sharp knife to remove dried outer areas.
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Pat extremely dry – Blot with paper towels to remove excess surface moisture.
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Tie with butcher’s twine – Tie evenly around the roast to maintain shape during cooking.
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Generously season – Coat all sides with salt, pepper and spices/herbs of choice.
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Bring to room temp – Let sit out for 30-60 minutes so it cooks more evenly later,
Master Roasting Method
For optimal texture and flavor, I recommend roasting in a low oven:
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Preheat oven to 250°F – Low, slow heat is key.
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Place on a wire rack in a roasting pan – Elevate on a rack to allow air circulation.
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Roast until 120-125°F internally – Use a meat thermometer to test doneness.
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Rest 20 minutes before carving – Crucial step allows juices to redistribute.
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Slice against the grain into thin slices – Cut perpendicular to the muscle fibers.
Roasting low and slow at 250°F renders out fat and connects tissue, leaving you with perfectly tender meat.
Handy Roasting Tips
Here are some useful tips I’ve picked up for round tip roast success:
- Add aromatic veggies like onions, carrots and garlic to the pan
- Use a meat thermometer for perfect doneness every time
- Baste periodically with pan juices for added moisture and flavor
- Cover with foil if top browns too quickly
- Allow thicker, heavier roasts extra oven time
With practice, you’ll be able to execute flawless roasts anytime.
Going Low and Slow
If you have the time, braising and stewing are other great options:
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Braise in the oven – Brown all over then cook covered in liquid at 300°F for 2-3 hours until fall-apart tender.
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Slow cook in a crockpot – Cook on low setting in broth 6-8 hours for pulled beef.
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Simmer in a stew – Cube meat and simmer gently in a flavorful sauce for a hearty meal.
The key is cooking at a low temperature for an extended period to fully tenderize the meat.
Serving Up Your Roast
A perfectly cooked roast deserves quality sides:
- Roasted or mashed potatoes
- Sautéed or roasted vegetables
- Hearty salads like kale Caesar or wedge salad
- Fresh baked rolls or cornbread
- Creamy coleslaw or potato salad
And don’t forget the sauces! Horseradish cream, chimichurri and au jus are all excellent complements.
I like to carve the rested roast and arrange slices on a platter surrounded by sides family-style for an inviting presentation.
Putting It All Together
Follow these steps and you’ll turn out fantastic beef round tip roast every time:
- Select a 3-5lb roast with marbling and external fat
- Trim any dried areas and tie with butcher’s twine
- Pat extremely dry then generously season all over
- Let roast sit out 30-60 minutes to lose chill
- Preheat oven to 250°F
- Place roast on a wire rack in a roasting pan
- Roast until internal temp reaches 120-125°F
- Allow meat to rest 20 minutes before slicing
- Carve against the grain into thin slices
- Serve immediately with favorite sides
With this simple roasting method, you’ll enjoy tender, juicy and flavorful round tip roast that makes the perfect entrée. I hope these tips help you nail this great cut of meat every time. Please share any other serving ideas or tricks for cooking beef round tip roast cap off. Happy roasting!
Ingredients For 5 hour round tip beef roast
- 5 lb round tip beef roast
- 3 lg onions halved and cut into quarters or eights
- 2 lg green bell peppers cut into large chunks
- 5 stalk celery cut into medium pieces
- 3-4 sprig fresh thyme, (can use dried also)
- 2-3 sprig fresh rosemary
- 2 pkg beef onion soup mix
- 2 cups of beef or chicken stock (I didn’t have any beef stock, so I used chicken)
- 2 c of red wine (the kind you’d drink at dinner)
- 3/4 c all purpose flour
- 3-4 md roma tomatoes halved
- fresh green onion tops chopped for garnish
- 1 1/2 Tbsp each granulated garlic & sweet paprika
- 2 Tbsp steak seasoning (such as montreal steak seasoning)
How To Make 5 hour round tip beef roast
- 1. A cast iron Dutch oven, skillet, or pot is the best way to cook a roast this size. LOW AND SLOW WORKS BEST ALSO. When you cook with cast iron, the heat stays even, and the meat breaks down when it’s cooked. It’s possible to make this in a slow cooker, but I LOVE
- 2. Put the spices in a small bowl and mix them well. Then, sprinkle a lot of them over the beef roast to cover all sides. Then, sprinkle the top and bottom of the roast with about 1/4 cup of flour.
- 3. Spray cooking spray that doesn’t stick on the dish or pan. Then, line the skillet with the chopped and cut vegetables in any way you like. Making a bed of veggies. Put the thyme sprigs in.
- 4. Put the roast in the middle of the dish and press it down until it touches the bottom of the pan or skillet. Now mix the wine and stock together, and then pour it all over the roast. Put in both boxes of soup mix and then sprinkle the rest of the flour on top.
- 5. Put the pan in an oven that has been preheated to 300 degrees F and cover it with a lid or foil that fits tightly. Cook for 5 hours, or until the 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. Place the vegetables around the roast from the skillet. If you want, you can drizzle some of the beef juices over them. Serve with other sides and enjoy.
- Last Step: Don’t forget to share! Post a picture of your finished recipe on your favorite social network and watch all of your friends drool. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too! .
How to Cook Beef Sirloin Tip Roast
FAQ
What is round tip roast good for?
Should I cook my roast with the lid off?
Does top round roast get more tender the longer you cook it?
What is cap off roast beef?
How do you cook a round tip roast in the oven?
Preheat the oven to 500 F. Line a baking pan with foil and place a rack in the pan. With a sharp knife, cut a diamond pattern on the fat side of the beef. In a small bowl, combine the all-purpose flour, kosher salt, garlic salt, and pepper. Rub the seasoned flour mixture all over the round tip roast.
How do you know if a beef round tip roast is done?
To determine if the beef round tip roast is done, use a meat thermometer inserted into the thickest part of the roast. For medium-rare, the internal temperature should read 135°F (57°C) and for medium, it should read 145°F (63°C).
What is a sirloin tip roast?
A beef sirloin tip roast (or a round tip roast) is one of the cuts of beef from the hindquarters of the cow. It is a tougher cut of beef, BUT this recipe it into a tender mouthwatering masterpiece because it’s roasted slowly at a lower temperature! Sirloin Tip roasts are the tip of the round, and next is the top sirloin roast, then prime rib!
What temperature should a beef round tip roast be cooked at?
The recommended cooking temperature for a beef round tip roast is 325°F (163°C). As for the cooking time, a general rule of thumb is to allow for about 20 minutes of cooking time per pound of meat. However, using a meat thermometer to check the internal temperature is the most accurate way to determine when the roast is done.