How to Cook a Delicious Beef Round Tip Roast Cap Off

Cooking a beef round tip roast without the fat cap can seem intimidating, but with a few simple tricks, you can achieve incredibly tender, flavorful results every time. This lean, affordable cut transforms into a melt-in-your-mouth roast when handled properly.

In this comprehensive guide, I’ll walk through my foolproof method for cooking a mouthwatering beef round tip roast with the cap removed. With just basic ingredients and easy-to-follow steps, you’ll be able to whip up this budget-friendly roast like a pro.

What is a Round Tip Roast?

The round tip roast comes from the rear leg or “round” primal section of the cow. Since this area gets a good workout, the muscles tend to be lean and moderately tough. However, when cooked correctly, this cut becomes incredibly tender and makes a wallet-friendly alternative to pricier roasts.

Some key attributes of a round tip roast include

• Very affordable compared to premium roast cuts
• Turns deliciously tender when braised or roasted slowly
• Produces rich pan drippings for gravy
• Feeds a crowd nicely with ample servings

Why Remove the Fat Cap?

A whole round tip roast has a thick layer of fat around one side called the fat cap Removing this fat cap serves several purposes

• Reduces overall fat and calories
• Allows seasoning to better penetrate the meat
• Promotes even cooking since fat acts as an insulator

Trimming off the entire fat cap results in a leaner more evenly cooked roast that takes on seasonings beautifully. Simply ask your butcher to remove it or do it yourself before cooking.

Ingredients Needed

One of the best aspects of cooking round tip roast is that it requires just a few simple ingredients:

• 1 beef round tip roast (4-5 lbs), cap removed
• 2 Tbsp olive oil
• 1 Tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme (optional)

With these basics, you have everything needed to make this affordable cut shine.

Step-by-Step Cooking Instructions

Follow these easy steps for flawlessly cooking round tip roast every time:

1. Prepare the Roast

• Pat the roast completely dry with paper towels. Getting rid of excess moisture allows it to brown better.

• Rub all over with olive oil. This helps the seasoning adhere evenly.

• Generously season all over with salt, pepper, garlic powder, onion powder, and thyme (if using).

2. Brown the Roast

• Preheat the oven to 500°F.

• Heat an ovenproof Dutch oven over medium-high heat.

• Brown the roast on all sides until nicely seared, about 2-3 minutes per side. This caramelizes the exterior and adds tons of flavor.

3. Roast at a Lower Temperature

• Once well-browned, transfer the pot to the preheated 500°F oven.

• Immediately lower the heat to 250°F.

• Roast until the internal temperature reaches 135°F for medium-rare doneness, about 90 minutes. The low heat gently tenderizes while cooking.

4. Rest, Slice and Serve

• Remove the roast from oven and let rest for 15 minutes before slicing to allow juices to redistribute.

• Carve into 1/4 inch slices against the grain for maximum tenderness.

• Serve drizzled with pan juices for incredible flavor!

Troubleshooting Tips

Cooking round tip roast without the cap may be new territory for some home cooks. Here are answers to some common issues:

Problem: The roast looks done on the outside but is still raw inside.

Solution: Raise your oven heat by 25 degrees to shorten the cooking time and use a meat thermometer to monitor the internal temperature rather than relying solely on time.

Problem: The roast is tough and chewy after cooking.

Solution: Make sure to trim off the fat cap, slice against the grain, and let the meat rest before serving. Also, cook at a lower oven temp (250°F) to properly break down connective tissue.

Problem: The roast is pretty bland and lacking flavor.

Solution: Be generous when seasoning with salt, pepper, garlic and onion powders before cooking. Also, ensure the roast is well-browned to build flavor.

Serving Suggestions

A beautifully cooked round tip roast deserves some equally delicious side dishes. Here are some tasty options:

• Creamy mashed potatoes
• Buttery roasted carrots
• Garlic green beans
• Dinner rolls or biscuits
• Pan gravy from the drippings

For special occasions, serve the roast with a red wine reduction or horseradish cream sauce. It also shines in French dip sandwiches with melted Swiss cheese and crusty bread.

Storing and Reheating Leftovers

Like most roasts, round tip roast leftovers keep well and make fast meals later in the week.

• Store sliced leftovers in an airtight container for up to 4 days.

• Reheat in the microwave or oven until warmed through. Add a little beef broth if reheating seems dry.

• Use shreds of leftover meat in tacos, pasta dishes, soups, etc.

With proper handling, the lean round tip roast becomes a delicious and economical dinner option. Just remember to trim the fat cap, sear the meat initially, then use gentle oven heat to achieve fork-tender results. This simple method will deliver a mouthwatering roast the whole family will love.