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Peppered Beef Tip Roast

Author/Submitted by: Good Fixins (
Servings: 7
Categories: Beef / Low-Carb / Main Dish

3 1/2  pounds  beef roast, up to 5 pounds
2  teaspoons  cracked black pepper
2  teaspoons  dry mustard
1/2  teaspoon  ground allspice
1/2  teaspoon  ground red pepper
1  large clove  garlic, minced
1  teaspoon  vegetable oil

Combine black pepper, dry mustard, allspice, red pepper and garlic; stir in oil to form paste. Spread mixture evenly on surface of beef tip roast. Place roast, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water. Do not cover. Roast in 325 F (160 C) oven to desired doneness. Allow 30 to 35 minutes per pound. Allow roast to stand 15 to 20 minutes in a warm place for carving. Roasts continue to rise about 5 F (3 C) in temperature after removing from oven.

The original recipe suggested I use beef round tip roast (cap off), which I found a little dry. I think grilled tri tip would be better.

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