Peppered Beef Tip Roast With Corn Pudding Recipe
Peppered beef tip roast with corn pudding is an oven cooked beef recipe. Prepared with black pepper and mustard to taste, the peppered beef tip roast is spiced with added allspice and red pepper. With a hint of garlic to it, the roast is cooked to a medium doneness. served with corn pudding, it makes a full and satifying meal.
Ingredients
1 (3 1/2- to 5-pound) beef tip roast
2 teaspoons each cracked black pepper and dry mustard
1/2 teaspoon each ground allspice and ground red pepper
1 large clove garlic, minced
1 teaspoon vegetable oil
Corn Pudding
Directions
Preheat oven to 325°F Combine black pepper, mustard, allspice, ground red pepper and garlic; stir in oil to form paste.
Spread mixture evenly on surface of beef tip roast.
Place roast, fat side up, on rack in open roasting pan.
Insert meat thermometer so bulb is centered in thickest part.of roast.
Do not add water.
Do not cover.
Roast to desired doneness, allowing 30 to 35 minutes per pound.
Meanwhile, prepare Corn Pudding.
Remove roast when meat thermometer registers 155°F for medium.
Allow roast to stand 15 to 20 minutes in a warm place before carving.
Roast will continue to rise about 5°F in temperature to reach 160°F
Spread mixture evenly on surface of beef tip roast.
Place roast, fat side up, on rack in open roasting pan.
Insert meat thermometer so bulb is centered in thickest part.of roast.
Do not add water.
Do not cover.
Roast to desired doneness, allowing 30 to 35 minutes per pound.
Meanwhile, prepare Corn Pudding.
Remove roast when meat thermometer registers 155°F for medium.
Allow roast to stand 15 to 20 minutes in a warm place before carving.
Roast will continue to rise about 5°F in temperature to reach 160°F
