Beef Roast with Green Beans And Onions
Beef it's what's for dinner.
1 beef round tip roast (4 pounds)
3 cloves garlic, minced
1/2 to 3/4 teaspoon cracked black pepper
1 jar (12 ounces) beef gravy
1/4 teaspoon Worcestershire sauce
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
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
2. 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 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.
Makes 6 to 8 servings.