Peppered Beef Tip Roast With Corn Pudding
|Beef tip roast||5 Pound (1 Piece)|
|Cracked black pepper||2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||1 Teaspoon|
|Corn pudding||1 Cup (16 tbs)|
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