Melt-In-Your-Mouth Tender: How to Cook a Beef Round Tip Roast (Cap Off)

As a beef-loving home cook, I’m always searching for budget-friendly roast options that still deliver on rich flavor. The round tip roast is an underrated cut that can produce incredibly tender, delicious results when cooked properly without the cap.

In this article, I’ll walk through my simple method for cooking a mouthwatering beef round tip roast with the cap removed. With just a few basic ingredients and easy steps, you’ll have a roast the whole family will request again and again.

What is a Round Tip Roast?

The round tip roast comes from the rear leg/round primal of the cow It’s a very lean, moderately tough cut since the muscles here get a lot of use When cooked low and slow, however, this affordable cut transforms into a tender, juicy roast full of beefy flavor.

Here are some benefits of a round tip roast:

Very budget-friendly compared to premium cuts
Turns deliciously tender when braised

Leaves behind rich pan drippings for gravy
Feeds a crowd nicely with ample servings

Why Cook It Without the Cap?

The cap on a round tip roast is a thick layer of fat on one side. Removing this fat cap serves a couple purposes:

Reduces overall fat and calories
Exposes more surface area for seasoning and searing
Allows even cooking since fat cap slows heating

So for a leaner, more evenly cooked roast, ask your butcher to remove the cap or do it yourself before cooking.

Ingredients for Round Tip Roast

The beauty of this recipe is that the ingredient list is simple:

1 beef round tip roast (4-5 lbs), cap removed

2 Tbsp olive oil
1 Tbsp salt
1 tsp black pepper

1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme (optional)

Now let’s get to cooking this delicious yet budget-friendly roast!

Step-by-Step Instructions

Follow these easy steps for round tip roast success:

1. Prepare the Roast

Pat the roast completely dry with paper towels.
Rub all over with olive oil. This helps the seasoning adhere.

Generously season with salt, pepper, garlic powder, onion powder, and thyme (if using).

2. Brown the Roast

Preheat oven to 500°F.
Heat an ovenproof Dutch oven over medium-high heat.

Brown the roast on all sides, about 2-3 minutes per side.

3. Roast at Lower Temperature

Once well browned, transfer pot to preheated 500°F oven.
Immediately reduce heat to 250°F.

Roast until internal temp reaches 135°F for medium-rare, about 90 mins.

4. Rest, Slice and Serve

Remove roast from oven and let rest 15 minutes before slicing.
Carve into 1/4 inch slices against the grain.

Serve drizzled with pan juices for incredible flavor!

The end result is a super tender and juicy roast with big beefy flavor at a budget-friendly price. Leftovers also make amazing French dip sandwiches or roast beef hash.

I like serving this roast with creamy mashed potatoes, garlic green beans, and pan gravy made from the drippings. It’s the perfect hearty, comforting meal on a chilly day!

How to Cook Beef Sirloin Tip Roast

FAQ

What is round tip roast good for?

The sirloin tip roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. The sirloin tip roast can also be used for kebabs or slowly oven-roasted at a low temperature.

Does top round roast get more tender the longer you cook it?

Essential Tips for a Tender Top Round Roast More specifically, we mean to cook it using low heat and over a long period, both of which work together to break down fat and tenderize the meat. If you cook it too fast, the natural tenderization process won’t have time to work its magic.

What is cap off roast beef?

Cap off means that the fat cap has been removed from the roast , usually prime rib. The link below shows you the difference between the roasts. Many years ago (40 ish) the fat cap wa left on as a lot of rib roasts weren’t sufficiently marbled to add favor to the meat.

How do you tenderize a beef tip roast?

– Marinate the roast in an acid-based mixture, such as olive oil, lemon juice, vinegar, and herbs. Acid helps to tenderize the meat. – Allow the sirloin tip roast to marinate in the refrigerator for at least 4-8 hours or overnight for optimal flavor and tenderness.

How do you cook a round tip roast in the oven?

Preheat the oven to 500 F. Line a baking pan with foil and place a rack in the pan. With a sharp knife, cut a diamond pattern on the fat side of the beef. In a small bowl, combine the all-purpose flour, kosher salt, garlic salt, and pepper. Rub the seasoned flour mixture all over the round tip roast.

Should you Sear a beef round tip roast before cooking?

Searing the beef round tip roast before cooking it in the oven can help seal in the juices and enhance the flavor of the meat. It is recommended to sear the roast in a hot skillet with a little oil for a few minutes on each side before transferring it to the oven.

How do you know if a beef round tip roast is done?

To determine if the beef round tip roast is done, use a meat thermometer inserted into the thickest part of the roast. For medium-rare, the internal temperature should read 135°F (57°C) and for medium, it should read 145°F (63°C).

What temperature should a beef round tip roast be cooked at?

The recommended cooking temperature for a beef round tip roast is 325°F (163°C). As for the cooking time, a general rule of thumb is to allow for about 20 minutes of cooking time per pound of meat. However, using a meat thermometer to check the internal temperature is the most accurate way to determine when the roast is done.