 |
Prep and Cook time: 2 3/4 hours
Makes: 6 servings
Ingredients
3 cloves garlic, minced
1/2 to 3/4 teaspoon cracked black pepper
1 beef cross rib tip roast (4 pounds)
Green Beans & Caramelized Onions:
4 slices bacon, cut into 1-inch pieces
2 large onions, cut into 1/2-inch wedges
2 tablespoons red wine vinegar
1 tablespoon packed brown sugar
1 package (16 ounces) frozen green beans, cooked, warm
Sauce:
1 jar (12 ounces) beef gravy
1/4 teaspoon Worcestershire sauce
Instructions
1. Heat oven to 325°F. Combine garlic and pepper; press onto beef
roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat
thermometer so tip is centered in thickest part of beef, not resting in
fat. Do not add water or cover. Roast in 325°F oven 2 hours for medium
rare; 2-1/2 hours for medium doneness.
2. About one hour before roast is done, cook bacon in large skillet until
crisp; remove bacon. Pour off all but 2 tablespoons drippings. Add onions;
cook over medium-low heat 35 to 40 minutes or until very soft, stirring
occasionally. Stir in vinegar and brown sugar. Cook over medium-high heat
1 to 2 minutes or until liquid is evaporated. Add beans and bacon. Season
with salt and pepper.
3. Remove roast when meat thermometer registers 140°F for medium rare;
155°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will
continue to rise about 5°F to reach 145°F for medium rare; 160°F for
medium.)
4. Remove rack from pan; stir in gravy, Worcestershire sauce and 1/4 cup
water. Cook and stir over medium-low heat 3 to 5 minutes or until bubbly.
Carve roast. Serve with sauce and vegetables.
