Best 4 Herb Roasted Beef Round Tip Recipes

GARLIC HERB BEEF TOP ROUND ROAST RECIPE

Steps:

• The night before you plan to cook the roast, rub 1 1/2 teaspoons of salt evenly over the meat. Wrap tightly with plastic wrap and refrigerate. Or at least do this step 6 hours ahead of cooking.
• At least one hour before roasting, remove the roast from the refrigerator to take the chill off.
• Preheat the oven to 250 degrees F.
• Pat the roast dry with paper towels to remove excess moisture from the meat.
• Rub the roast all over with 1 tablespoon of olive oil.
• In a small bowl mix the remaining 1/2 teaspoon of kosher salt, oregano, thyme, red pepper flakes, black pepper, and garlic.
• Evenly rub the garlic herb mixture on all sides the roast
• Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer. Add the roast and sear on all sides until browned (including the sides and the ends), about 2 to 3 minutes per side.
• Transfer the roast to a wire rack set inside a rimmed baking sheet lined with foil (easy clean up).
• Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare (I remove it at about 123 degrees F it will continue to cook while resting) or 140 degrees F for medium. Do not cook the roast past medium it will be too dry!
• Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve.

HERB-CRUSTED ROAST BEEF

Steps:

• Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

HERB RUBBED SIRLOIN TIP ROAST

Steps:

• In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
• Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

Steps:

• Special Equipment: food processor
• Preheat oven to 350 degrees F.
• Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
• Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
• Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
• Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
• Horseradish Cream:
• In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
• Yield: 1/2 cup