- 1 boneless round tip roast, about 4 to 5 pounds, room temperature
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
Cut slashes in the fat of the beef in a diamond pattern.
Combine the flour, salt, garlic salt, and pepper. Rub the roast all over with the flour mixture.
Put the roast on a rack in a shallow baking pan, put in the oven, and reduce heat to 475°. Roast for 30 minutes, or about 7 minutes per pound. Turn the heat off and leave the roast in the oven for 2 1/2 hours. Do not open the oven until you're ready to carve and serve.
The roast will be medium rare.