Linda's Tip Roast
Source of Recipe
Linda
Recipe Introduction
This is a very simple recipe, but very delicious!
List of Ingredients
1 4-5 lb. tip roast
garlic, I use the jarred, diced
1 med. onion, sliced
salt and pepper
Recipe
Preheat oven to 350.
In a 9x13" pan, put some garlic along with some of the juice, and spread it out to about the length and width of the roast.
Place your roast into the pan. Cover with garlic pieces all over the top and sides.
Cut up the onion into thin slices, and put all over roast. I use tooth picks to hold them onto the sides of the roast. Completely cover roast with onion slices.
Add salt and pepper.
Put into oven, and bake for 60-90 mins., depending on how you like it done. Check the middle of the roast in 1 hr. for rare. Keep in mind the roast will continue to cook for awhile once you remove it from the oven to rest.
Remove the roast onto a serving platter, and cover with aluminum foil, for about 15 mins.
In the meantime:
If you want to make gravy, the garlic and onion pieces can be left in the pan.
Deglaze the pan on top of the stove, then remove to a pot, and add water. I usually add about 2-3 c. depending on the size of the roast.
I combine 1 c. water and 1/2 c. cornstarch into a bowl, and mix well, then pour into pan juices just before it starts to boil. (I always add some of the pan juices into the starch mixture before I pour it into the pan). I have also added mushrooms into the pan juices before I add the cornstarch and water, for mushroom gravy.
I add all the juice that runs out of the roast while it is sitting, back into the gravy, and stir in.
Mix, stirring until it boils for a few mins., and thickens. If it is too thick, add water a little at a time, until desired thickness. If too thin, add more water and cornstarch mix.
Add salt and pepper, to taste.
You can leave the onions and garlic in the gravy, or strain before putting into a gravy boat.
When the gravy is done, depending on the color, I sometimes add Gravy Master, and mix in for a deeper color.
Enjoy!
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