4 to 6 pounds beef round tip roast (cap off)
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon dried thyme leaves
Preheat oven to 325 ºF.
Combine garlic, salt, black pepper, and dried thyme. Press evenly onto all sides of roast.
Place roast on a rack in a shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover.
Roast approximately 25 to 35 minutes per pound for medium-rare or medium doneness.
Remove roast when meat thermometer registers 135 ºF for medium-rare, 145 ºF for medium. Let stand 15 minutes. (Temperature will continue to rise to 145°F for medium-rare, 160 ºF for medium.)
Carve roast into thin slices.
Serves 8 to 12.
NOTE:
You can substitute chuck or rump roast for the round tip roast.