Herb Roasted Beef Round Tip
Elevate your dinner table with this Herb Roasted Beef Round Tip, a succulent and flavorful roast that's both comforting and sophisticated. This recipe combines a tender 3-pound beef round tip coated in a fragrant herb paste made with fresh rosemary, thyme, parsley, and garlic, then roasted to perfection alongside hearty vegetables like carrots, potatoes, and onions. The addition of beef broth ensures a moist and richly flavored dish, while the roasting process creates a beautifully caramelized crust. Ideal for Sunday suppers or special occasions, this dish is easy to prepare with just 15 minutes of hands-on time and perfect for serving up to six guests. Serve it sliced thin, paired with the savory roasted veggies and pan drippings for a stunning meal that’s sure to satisfy. Keywords: herb roasted beef, beef round tip roast, roasted vegetables, easy dinner recipe, beef dinner ideas.
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Recipe Information
Ingredients
- 3 lbs Beef round tip roast
- 2 tbsp Olive oil
- 4 cloves Garlic cloves, minced
- 1 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 1 tbsp Fresh parsley, chopped
- 1.5 tsp Kosher salt
- 1 tsp Black pepper, freshly ground
- 1 cup Beef broth
- 2 cups Carrots, cut into chunks
- 3 cups Potatoes, quartered
- 1 cup Onions, sliced
Instructions
Preheat your oven to 375°F (190°C).
Pat the beef round tip roast dry with paper towels and place it on a large cutting board or tray.
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, thyme, parsley, kosher salt, and black pepper to form a herb paste.
Rub the herb paste evenly over the surface of the beef roast, ensuring all sides are well-coated.
In a large oven-safe roasting pan, arrange the carrots, potatoes, and onions to create a vegetable base for the roast.
Place the herb-coated beef round tip on top of the vegetables in the roasting pan.
Pour the beef broth into the pan, ensuring it surrounds the vegetables but does not touch the beef.
Transfer the roasting pan to the preheated oven and roast the beef for approximately 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium doneness.
About halfway through the cooking time, check the roast and gently stir the vegetables for even cooking.
Remove the roast from the oven when it reaches your desired doneness, then transfer it to a cutting board and loosely tent it with aluminum foil. Let it rest for 15 minutes before slicing.
While the beef rests, return the vegetables to the oven if they need additional roasting time for tenderness.
Slice the beef into thin pieces and serve alongside the roasted vegetables. If desired, collect the pan drippings and drizzle over the beef as a flavorful jus or gravy.
Nutrition Facts
Calories |
3927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 3049 mg | 133% | |
| Total Carbohydrate | 182.6 g | 66% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 29.9 g | ||
| Protein | 418.9 g | 838% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 47.1 mg | 262% | |
| Potassium | 9980 mg | 212% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
