Yield: 8 Servings


* 1 Beef round tip roast -(4 to 6 lb cap off)
* 2 Garlic cloves; crushed
* 1 ts Salt
* 1 ts Cracked black pepper
* 1 ts Dried thyme leaves


Cooking & preparation time: 3 hrs 1. Heat oven to 325 F. Combine seasoning ingredients; press evenly onto roast. Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover. Roast approx. 25 to 35 minutes per pound for medium-rare to medium doneness. 2. Remove roast when meat thermometer registers 140 F for medium-rare 155 F for medium. Let stand 15 minutes. (Temperature will continue to rise 1o 145 for medium-rare 160 F for medium.) 3. Carve roast into thin slices