The round tip roast is a roast of medium tenderness. It is cut from the area next to the sirloin tri-tip. It could be used for a roast beef, but it may be a little tough, depending on the quality of the meat. It's best used for pot roast. A pot roast is covered, then cooked in the oven for a long time. This slow cooking process breaks down the tough meat and produces a tender roast.
Place the oven rack in the middle slot. Set the oven to 250 degrees Fahrenheit.
Rub 1 tbsp. allspice onto the round tip roast. Place 1 tbsp. chopped parsley two chopped onions, and three chopped cloves of garlic into the pan, putting half of the ingredients onto the top of the round tip roast.
Tightly cover the pan with heavy-duty aluminum foil wrap. Leave the roast on the counter for 1/2 hour while the oven preheats. This will also bring the roast up to room temperature.
Put the roast in the oven, and lower the temperature to 200 degrees Fahrenheit. Cook the meat for about four to five hours or until the internal temperature reaches 120 degrees Fahrenheit.
Take the round tip roast out of the oven, and place on a hot plate on the counter. Bring the temperature of the oven up to 500 degrees Fahrenheit. Remove the aluminum foil and cook the roast for another half an hour to caramelize the outside of the roast.