Midwestern Cattlemen's Beefetta
Source of Recipe
the web
List of Ingredients
2 3/4 lbs boneless beef round tip roast
3 cloves garlic, minced or pressed
2 tbsp coarsely cracked black pepper
2 tbsp fennel seed, crushed
1 tbsp rosemary OR dried thyme leaves
3 tbsp olive oil
1 cup chopped fresh parsley
Recipe
Rinse meat and pat dry with paper toweling.
Combine garlic, pepper, fennel, rosemary, or thyme, and olive oil. Rub over meat
on all sides. Roll meat in parsley to coat all sides evenly.
Place in bowl. Cover. Marinate, refrigerated for 8 or more hours.
Arrange meat on a rack over a foil covered roasting pan.
Roast at 300 for 1 1/4 to 1 3/4 hours or until a meat thermometer inserted into the center registers 140 for rare or 150 for medium.
Roast will be easier to carve if allowed to "set" after roasting. To "set" cover with foil and let stand 15 to 20 minutes after removing from the oven. If you plan to "set" the roast, remove it from the oven when the thermometer registers 5 degrees lower than the desired doneness. Meat continues to cook when covered and standing.
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