Recipe by Linda's Busy Kitchen
This roast has great flavor, and the gravy is delicious served over the meat and goes great over mashed or garlic mashed potatoes as well! I make this when I'm having company, and I get compliments on the GREAT FLAVOR!
Top Review by Sunny In Florida
This roast is very well flavored and my guests gave me many compliments as they ate their dinner. DH praised me on my Christmas dinner too, and that doesn't happen too often, so my hat is off to you for posting this awesome recipe Linda! The flavor was great, and the roast was tender and medium rare to please even the fussiest member of the family, my DS! Roni
- 4 -5 lbs beef tip roast
- 6 tablespoons garlic, I use the jarred, diced, divided
- garlic juice, from jar
- 1 medium onion, sliced into thin rings
- salt and pepper, all over the top
Directions See How It's Made
- Preheat oven to 350.
- In a 9x13" pan, put 3 T. garlic along with some of the juice from the jar, on the bottom of the pan.
- Place your roast into the pan. Cover with other 3 T. of garlic all over the top and sides.
- Cut up the onion into thin slices, and put all over roast. I use tooth picks to hold them onto the sides of the roast. Completely.
- cover roast with onion slices.
- Add salt and pepper.
- Put into oven, and bake for 60-90 mins., depending on how you like it done.
- Check the middle of the roast in 1 hours for rare. Keep in mind the roast will continue to cook for awhile, once you remove it from the oven to rest.
- Remove the roast onto a serving platter, and cover with aluminum foil, for about 15 minutes.
- In the meantime:.
- If you want to make gravy, the garlic and onion pieces can be left in the pan.
- Deglaze the pan on top of the stove, then remove to a pot, and add water. I usually add about 2-3 cup depending on the size of the roast.
- I combine 1 cup water and 1/2 cup cornstarch into a bowl, and mix well, then pour into pan juices just before it starts to boil. (I always add some of the pan juices into the starch mixture before I pour it into the pan).
- I have also added mushrooms into the pan juices before I add the cornstarch and water, for mushroom gravy.
- I add all the juice that runs out of the roast while it is sitting, back into the gravy, and stir.
- Mix, stirring until it boils for a few mins., and thickens. If it is too thick, add water a little at a time, until desired thickness. If too thin, add more water and cornstarch mix, and bring to a boil.
- Add salt and pepper, to taste.
- You can leave the onions and garlic in the gravy, or strain before putting into a gravy boat.
- When the gravy is done, depending on the color, I sometimes add Gravy Master, and mix in for a deeper color.