How to Cook a Delicious Beef Round Tip Roast Cap Off

Beef round tip roast is an economical cut of beef that can make a tasty and impressive roast when cooked properly The cap off refers to removing the outer fat cap before cooking While this fat cap bastes the meat as it cooks, removing it allows the seasonings to better penetrate the meat. With the right prep and cooking technique, you can enjoy tender, flavorful beef round tip roast cap off.

What is Beef Round Tip Roast?

The round primal cut comes from the back leg or rear quarters of the cow. It contains muscles that get a lot of use, so cuts from this area tend to be lean and tough Common retail cuts from the round primal include

  • Top round roast/steak
  • Bottom round roast
  • Eye of round roast/steak
  • Sirloin tip roast/steak

The tip or knuckle region contains multiple muscles and connective tissue. Roasts from this area are usually sold with the fat cap on to help keep the lean meat moist. When the cap is removed, it exposes the eye of the round roast, which is very lean.

While cuts like sirloin tip or top round roast lack the tenderness of loin cuts like ribeye or tenderloin, they make up for it with robust beefy flavor. Their leanness also means they are slightly lower in calories.

How to Choose a Beef Round Tip Roast

When selecting a beef round tip roast cap off, choose one that is:

  • Uniformly red in color with some marbling
  • 1.5 to 3 pounds in size
  • Firm and dry to the touch
  • Flexible when handled versus stiff

Avoid roasts with discoloration or unpleasant odors. For best results, choose Certified Angus Beef® brand beef, which denotes high marbling and quality.

Seasoning Your Beef Round Tip Roast

Properly seasoning your roast is key for flavor. Pat the meat dry first so seasonings adhere. Try this simple seasoning blend:

  • 2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme

Massage the oil and spices all over the roast. Let sit 30 minutes up to overnight before cooking. The salt will help draw out moisture to better accept the seasoning.

For added flavor, try marinating overnight in a blend of:

  • 1 cup red wine
  • 1/4 cup balsamic vinegar
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

How to Cook Beef Round Tip Roast Cap Off

There are a few methods for achieving a tender and flavorful roast:

Oven Roast

Preheat oven to 500°F. Place seasoned roast fat-side up on a rack in a roasting pan. Roast for 15 minutes, then reduce heat to 300°F. Continue roasting until an instant-read thermometer inserted in thickest part reads 135°F for medium-rare, about 90 minutes total. Tent with foil and let rest 15 minutes before slicing against the grain.

Reverse Sear

Preheat oven to 275°F. Place seasoned roast on a wire rack set inside a rimmed baking sheet. Roast until internal temperature reaches 115°F, about 90 minutes. Heat a cast iron skillet over high heat. Add 1 tbsp oil then sear roast 2-3 minutes per side until crusty brown. Let rest 10 minutes then slice.

Slow Cooker

Place seasoned roast and 1 cup beef broth in a slow cooker. Cook on low 8-10 hours until very tender. Remove roast to a cutting board. Slightly thicken cooking juices if desired. Slice roast and serve drizzled with juices.

Instant Pot

Season roast and set Instant Pot to Sauté mode. Brown roast on all sides, about 5 minutes total. Add 1 cup beef broth. Secure lid and set to High Pressure for 50 minutes per pound. Allow natural release, then slice roast across the grain.


Prepare roast as desired and let come to room temperature. Preheat grill to medium-high heat. Place roast on oiled grates and grill, flipping occasionally, until internal temperature reaches 135°F for medium-rare, about 15-20 minutes total. Tent with foil and let rest 10 minutes before slicing.

Roasting Times for Beef Round Tip Roast

To ensure proper doneness, use an instant read meat thermometer. Cook to the following internal temperatures:

  • Rare: 120-125°F
  • Medium rare: 130-135°F
  • Medium: 140-145°F
  • Medium well: 150-155°F
  • Well done: 160°F and above

Approximate roasting times:

  • 2 lb roast: 1 1/4 to 1 1/2 hours
  • 3 lb roast: 1 1/2 to 2 hours
  • 4 lb roast: 2 to 2 1/2 hours
  • 5 lb roast: 2 1/2 to 3 hours

Roasts may cook faster or slower depending on oven accuracy. Begin checking temperature about 30 minutes before estimated finish time.

Making the Most of Leftovers

Leftover roasted beef round tip makes excellent sandwiches, salads, or pasta dishes. Slice thinly and use within 3-4 days.

Some ideas:

  • French dip sandwiches with provolone cheese
  • Roast beef salad with blue cheese and tomato
  • Roast beef hash with potatoes, peppers, and onions
  • Pasta with shredded roast beef and Alfredo sauce
  • Beef and vegetable soup

With proper prep, seasoning, and cooking, you can turn affordable beef round tip roast into a delicious centerpiece entrée. Follow these tips for roasting, slicing, and serving this lean cut of beef, and you’ll have a meal the whole family will love.

How to Cook Beef Sirloin Tip Roast

Leave a Comment