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Silver Tip Roast Recipe

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Silver Tip Roast Recipe with Fragrant Red Wine Sauce - Jamie Geller

Learn how to cook your silver tip roast slowly for a perfect fool proof recipe for your next family gathering.

Provided by: EasyRecipesCooking.com

Total time: 140 minutes

Prep time: 20 minutes

Cook time: 120 minutes

Yield: 16


1 large onion, sliced
5 pound beef shoulder roast or silver tip
6 cloves garlic crushed
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Crushed black pepper
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon cumin
1 cup red wine
1 cup ketchup


  • 1. Place onions on the bottom of a roasting pan. Top with meat. 2. In a small bowl, combine garlic, oil, and spices together to form a paste. Rub the paste all over the meat. Let the meat stand at room temperature for a few hours to absorb the flavors. 3. Preheat oven to 375°F. 4. In a separate bowl, combine wine and ketchup. Pour over meat. 5. Insert oven probe into the thickest part of the meat and set the probe to 135°F. This will be rare. You can always cook it longer when reheating after slicing the meat. 6. Cook for 45 minutes to brown the meat, then lower it to 350°F. Cover meat and let cook until probe hits 135°F internally, about 1 hour 15 minutes. 7. Remove from oven and let cool. Slice thinly. 8. Serve roast with pan sauces, either over the roast or in a gravy boat.

Beef Roast With Melted Tomatoes and Onions Recipe - NYT Cooking

“I would rather be the kosher Rachael Ray than the kosher Martha Stewart,” Susie Fishbein told our colleague Julia Moskin in 2008, after the release of one of Mrs. Fishbein’s popular “Kosher by Design” cookbooks. “My books speak to harried everyday cooks like me.” This fabulous roast of beef with melted tomatoes and onions serves as an excellent example of her appeal – and the leftovers make incredible sandwiches the next day.

Provided by: EasyRecipesCooking.com

Total time: 2 hours

Yield: 10 to 12 servings


1 silver tip roast, 5 pounds, or rib roast, 7 pounds
Fine sea salt
Freshly ground black pepper
4 tablespoons olive oil
2 onions, coarsely chopped
4 cloves garlic, cut into slivers
3 large or 4 medium ripe tomatoes
6 sprigs thyme, woody stems discarded


  • Preheat oven to 450 degrees. Season roast with salt and pepper. In a large heavy pot or Dutch oven, heat oil to very hot. Sear roast on all sides until crusty dark brown, at least 3 to 4 minutes a side. Do not move roast around while searing, as this will prevent crust from forming.
  • Add onions, garlic, tomatoes and thyme to pot. Stir and cook vegetables 3 to 4 minutes. Add water to come a third of the way up the roast. Place pot in oven, uncovered.
  • Braise about 1 to 2 hours depending on size, until meat thermometer inserted into center registers about 135 degrees (medium rare). Do not overcook. Remove from oven, tent with aluminum foil, and let rest 10 minutes. Transfer to carving board or platter and serve with tomatoes, onions and pan juices.

Nutrition Facts:

@context http//schema.org, Calories 1032, UnsaturatedFatContent 43 grams, CarbohydrateContent 5 grams, FatContent 89 grams, FiberContent 1 gram, ProteinContent 50 grams, SaturatedFatContent 35 grams, SodiumContent 841 milligrams, SugarContent 2 grams

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