3 pounds of beef sirloin tip roast
4 cloves of garlic, peeled and halved
1 teaspoon of coarsely ground black pepper
1 teaspoon of fresh rosemary
Preheat oven to 400°. Secure roast with cooking twine.
Make 8 1/2-inch slits around the roast and insert half a garlic clove into each slit. Sprinkle with pepper and place on a roasting pan.
Roast in a preheated oven for 20 minutes. Reduce heat to 325° and insert a meat thermometer into the roast. Continue cooking about 1 hour or to desired doneness.
Remove from oven. Loosely cover with foil and let roast stand 15 minutes before slicing.
To serve, slice thinly against the grain and use pan drippings for the gravy. Chill the drippings to solidify fat and remove fat, if desired.