Penn Herb Wellness Guide
Thyme-Rubbed Beef Round Tip with Roasted Onion and Pear Wild Rice
Ingredients
- 1 beef round tip roast (3 to 4 pounds)
- 1 Tbs dried thyme leaves, crushed
- 1 tsp pepper
- 2 small firm pears, cut lengthwise in half, cored
- 1 medium red onion, cut into 1/2-inch wedges
- 1/2 tsp dried thyme leaves, crushed
- 1 package (6 to 7 ounces) long grain and wild rice mix
Directions
- Heat oven to 325F. Combine 1 tablespoon thyme and pepper; press evenly onto all surfaces of 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. Place pears and onion around roast; sprinkle with 1/2 teaspoon thyme. Do not add water or cover. Roast in 325F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness.
- Remove roast when meat thermometer registers 140F for medium rare; 155F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5F to reach 145F for medium rare; 160F for medium.)
- Meanwhile prepare rice mix according to package directions, omitting butter; keep warm. Coarsely chop pears and onion; stir into rice.
- Carve roast into thin slices; season with salt, as desired. Serve with rice mixture.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.