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Total preparation and cooking time: 2 ¼ to 2 ¾ hours

4 lb. beef round tip roast

3 cloves garlic, minced

½-3/4 teaspoon cracked black pepper

1 jar (12 ounces) beef gravy

¼ tsp Worcestershire sauce

Green Beans & Caramelized Onions

4 slices bacon, cut into 1 inch pieces

2 large onions, cut into ½ inch wedges

2 tbsp red wine vinegar

1 tbsp packed brown sugar

1 package (16 ounces) frozen green beans, cooked, warm

1. Heat oven to 325 F.  Combine garlic and pepper; press evenly into surface of beef roast.  Prepare roast as directed in Four Easy Steps.  Roast in 325 F oven 2 hours for medium rare, 2 ½ hours for medium doneness.
2. Meanwhile, cook bacon in large skillet until crisp; remove bacon.  Pour off all but 2 tablespoons drippings.  Add onions; cook over medium-low heat 35 to 40 minutes or until very soft, stirring occasionally.  Stir in vinegar and sugar.  Cook over medium-high heat 1 to 2 minutes or until liquid is evaporated.  Add beans and bacon.  Season with salt and pepper.
3. Remove roast when meat thermometer registers 140 F for medium rare; 155 F for medium.  Tent with foil and let stand as directed in Four Easy Steps.
4. Remove rack from pan; stir in gravy, Worcestershire sauce and ¼ cup water.  Cook all together over medium-low heat 3 to 5 minutes or until bubbly.  Carve roast.  Serve with sauce and vegetables. 

Makes 6-8 Servings

Four Easy Steps:

Step 1:  Heat oven (135/140 F).  Place roast, straight from refrigerator, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part, not touching bone or fat.

Step 2:  Season beef before roasting as desired.  Do not add water or cover roast.

Step 3: Remove roast when thermometer registers 135 to 140 F (medium rare) or 150 to 155 F (medium).  This is 5 to 10 F below final desired doneness.  Tent roast loosely with aluminum foil.  Let stand 15 minutes. 

Step 4:  Roast temperature will continue to rise about 5 to 10 F to final desired doneness and will be easier to carve.  Carve across the grain, when possible.  Garnish and enjoy.

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