Linda's Tip Roast

Transform your next family dinner with **Linda's Tip Roast**, a melt-in-your-mouth tender beef roast that's as comforting as it is flavorful. This classic recipe brings together a perfectly seasoned 3-pound beef tip roast, golden-brown searing for ultimate flavor, and a medley of hearty vegetables like baby potatoes, carrots, and celery. Slow-roasted for 3.5 to 4 hours in a savory broth infused with Worcestershire sauce, fresh rosemary, and thyme, this dish creates a rich, aromatic gravy that elevates every bite. With minimal prep and a hands-off cooking time, this one-pot wonder is perfect for special occasions or cozy Sunday dinners. Serve it hot with the flavorful vegetables and a drizzle of the decadent cooking juices for a meal that’s sure to impress. Perfect for roast beef lovers searching for heartwarming, easy-to-make comfort food!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 lbs beef tip roast
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 2 tbsp olive oil
• 1 large yellow onion, sliced
• 4 medium carrots, peeled and cut into chunks
• 3 celery stalks, chopped
• 1.5 lbs baby potatoes, halved
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the beef tip roast generously on all sides with salt, black pepper, garlic powder, onion powder, and paprika.

Step 3

In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.

Step 4

Sear the roast on all sides until golden brown, about 3-4 minutes per side. Remove the roast from the pot and set it aside.

Step 5

Reduce heat to medium and add the sliced onion to the pot. Cook for 2-3 minutes, stirring occasionally, until softened.

Step 6

Add the carrots, celery, and baby potatoes to the pot, stirring to combine. Place the seared roast on top of the vegetables.

Step 7

Pour in the beef broth and Worcestershire sauce, ensuring the liquid surrounds the roast but does not cover it completely.

Step 8

Sprinkle the fresh rosemary and thyme over the roast.

Step 9

Cover the Dutch oven tightly with a lid and transfer it to the preheated oven.

Step 10

Cook for 3.5 to 4 hours, or until the roast is tender and can be easily shredded with a fork.

Step 11

Remove the pot from the oven and let the roast rest for about 10 minutes before slicing or shredding.

Step 12

Serve the roast alongside the cooked vegetables, drizzling some of the cooking juices over the top for extra flavor.

Nutrition Facts

Serving size	(3336.2g)

Amount per serving	% Daily Value*
Calories	3894.8

Total Fat 201.6g	0%
Saturated Fat 73.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 5802.3mg	0%
Total Carbohydrate 183.6g	0%
Dietary Fiber 32.5g	0%
Total Sugars 34.4g
Protein 333.0g	0%

Vitamin D 0IU	0%
Calcium 547.9mg	0%
Iron 45.4mg	0%
Potassium 9950.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 34.3%

Carbs: 18.9%