This recipe was clipped from a newspaper, date unknown. Basic instructions for cooking a tip roast, recipe is typed in full below along with a scanned copy.

TIP ROAST

3 1/2 TO 8-POUND BEEF TIP ROAST

Place roast, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow oven (325° F.) to desired degree of doneness: 140° F. for rare; 160° F. for medium. For a 3 1/2 to 5-pound roast, allow 35 to 40 minutes per pound, depending on desired doneness. For a 5 to 8-pound roast, allow 30 to 35 minutes per pound.

For easier carving, allow roast to “set” in a warm place 15 to 20 minutes after removal from oven. Since roast usually continues to cook after removal from oven, it is best to remove it about 5° F. below the temperature desired.