4 to 6 lb. beef round tip roast (cap off)

Seasoning:
2 cloves garlic crushed
1 tsp. salt
1 tsp. cracked black pepper
1 tsp. dried thyme leaves

Heat oven to 325 degrees. Combine seasoning ingredients; press evenly into roast. Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover. Roast approx. 25-35 minutes per pound for medium rare to medium doneness. Remove roast when meat thermometer registers 140 degrees for medium rare, 155 degrees for medium. Let stand for 15 minutes. Temperature will continue to rise to 145 degrees for medium rare, 160 degrees for medium. Carve roast into thin slices.
Yield: 8 - 10 servings.