1 beef round tip roast (4 to 6 pounds)
2 teaspoons cracked black pepper
2 teaspoons dry mustard
1 large clove garlic, crushed
1/2 teaspoon ground allspice
1/2 teaspoon ground red pepper
1 teaspoon vegetable oil
Preheat oven to 325°F. Combine seasonings ingredients and rub evenly into surface of roast.
Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast.
Roast approximately 2-1/2 to 3 hours. Use an instant read thermometer and remove roast when internal temperature reaches 140°F for medium-rare or 155°F for medium.
Remove from oven and tent loosely with foil. Let stand 15 minutes prior to carving into THIN slices.
Serves 8 to 12.