Ingredients
1 beef round tip roast (4-6 pounds)
2 tsp. cracked black pepper
2 tsp. dry mustard
1 large clove garlic, crushed
1/2 tsp. ground allspice
1/2 tsp. ground red pepper
1 tsp. vegetable oil
Method
Sources
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Preheat oven to 325°F. Combine seasonings ingredients and rub evenly into surface of roast. Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast. Roast approximately 2-1/2 to 3 hours. Use an instant read thermometer and remove roast when internal temperature reaches 140°F for medium-rare or 155°F for medium. Remove from oven and tent loosely with foil. Let stand 15 minutes prior to carving into THIN slices.