Ingredients
• 3 to 4 pound Star Ranch Angus^® beef tip roast (cap off)
• 2 teaspoons dry mustard
• 2 teaspoons cracked black pepper
• 1 large clove garlic, crushed
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground red pepper
• 1 teaspoon vegetable oil

Instructions
1. 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. 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.

 

Recipe and photo courtesy of The Beef Checkoff

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