Round Tip Roast: Herb Crusted

Ingredients:

• 3 to 4 pounds round tip roast (also called round roast)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Dijon mustard (optional)

1. Preheat oven:
   Preheat your oven to 375°F (190°C).
2. Prepare the herb crust:
   In a small bowl, combine minced garlic, chopped rosemary, thyme, parsley, salt, pepper, and olive oil. Add Dijon mustard if using, and mix until you get a paste.
3. Prepare the roast:
   Pat the round tip roast dry with paper towels. Rub the herb paste evenly over the entire surface of the roast, pressing it in gently to adhere.
4. Sear the roast (optional but recommended):
   Heat a large skillet over medium-high heat. Sear the roast on all sides for about 2-3 minutes each to develop a flavorful crust.
5. Roast in the oven:
   Place the roast on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast. Roast in the preheated oven until the internal temperature reaches your desired doneness:
• Medium-rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Medium-well: 150°F (65°C)
  This usually takes about 20 minutes per pound but monitor the temperature closely.
6. Rest:
   Remove the roast from the oven, tent loosely with foil, and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute and keeps the meat moist.
7. Slice and serve:
   Slice thinly against the grain for tender, flavorful bites. Serve with your choice of sides—roasted vegetables, mashed potatoes, or a fresh salad.

• Use a digital meat thermometer for the best results.
• Letting the roast come to room temperature before cooking helps with even doneness.
• Leftovers make excellent sandwiches or stir-fry additions.