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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 134.9
  • Total Fat: 3.6 g
  • Cholesterol: 68.0 mg
  • Sodium: 126.9 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 23.9 g

View full nutritional breakdown of Round Tip Roast calories by ingredient
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Round Tip Roast

Submitted by: TIME4JUDI

Introduction

The easiest and most foolproof roast ever! The easiest and most foolproof roast ever!
Number of Servings: 12

Ingredients

    3 pound round tip roast
    1 tsp Montreal Steak Seasoning

Directions

Preheat oven to 500 degrees.
***
Rub meat all over with seasoning mix, or use seasonings of your choice. Place meat into flat bottomed pan - do NOT cover pan or place water or anything else into pan. Insert meat thermometer into thickest part of meat.
***
Calculate cooking time at 7 minutes per pound (these roasts are generally 2-1/2 - 3 pounds each). Place roast in preheated oven, and immediately reduce heat to 475 degrees. Cook for length of time you calculated, them immediately turn off heat. DO NOT OPEN OVEN. LEAVE ROAST IN OVEN FOR 2-1/2 HOURS WITHOUT OPENING OVEN DOOR.
****
Open door and check roast. It should be perfectly cooked with an internal temperature of 145 - 155 degrees; rosy pink and delicious! Enjoy with pan juices!

Number of Servings: 12

Recipe submitted by SparkPeople user TIME4JUDI.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Best roast I've ever tasted. I was skeptical but it was delicious! - 10/18/10

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  • Incredible!
    1 of 1 people found this review helpful
    This roast was Delicious. Tender, juicy and cooked perfectly!
    Searing it at 500 degrees kept the juices in. When I cut into it I was delighted to find it was just the way I like my roasts. Couldn't have ben better if a professional chef had cooked it. I left it in the UNOPENED OVEN for 2 hours. - 7/13/09

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  • I made this tonight for dinner with some roasted vegetables. It was fabulous! I didnt think it would be cooked enough but it was. It was perfectly med rare and I will be making this roast alot. The leftovers will be a great sandwich for my husbands lunch. - 9/28/12

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  • Well, this didn't work out so well. I had a 1.5 pound roast. I kept this at room temp for over an hour before preheating the oven to 500 degrees and then roasting for 10 minutes at 475. I then shut off the oven, and kept it closed for the next hour and a half. I just checked it, and it is raw - 4/8/12

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  • I made this tonight. I would cut the rest time down to 2 hours in the oven because my husband likes it rare. I had a 2 1/2 # roast and I used Montreal steak seasoning on the meat. I would make it again. - 12/1/11

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  • I didn't use the seasoning mix- just kosher salt, lots of pepper and slivers of garlic that I inserted into slits in the roast. The roast came out tender and pink. Very good. - 3/16/11

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  • The first time I made this it did not turn ut near the raves. I am attempting again today. One last time. - 2/6/11

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