Our recipe for a silver tip roast is slow cooked, easy and fool proof. Perfect for a festive holiday meal. When cooking with wine you don’t want to use actual cooking wine, it’s best to find a bottle of an affordable wine that you wouldn’t mind drinking. Try a mixed case of budget-friendly kosher wines, you might even find a bargain wine you really like.
For a change use 1 tablespoon Jamie Geller Hungarian Rub in place of salt, pepper, paprika, and onion powder.
Silver Tip Roast Recipe with Fragrant Red Wine Sauce
Servings
16 Servings
Ingredients
- 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
Instructions
- Place onions on the bottom of a roasting pan. Top with meat.
- 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.
- Preheat oven to 375°F.
- In a separate bowl, combine wine and ketchup. Pour over meat.
- 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.
- 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.
- Remove from oven and let cool. Slice thinly.
- Serve roast with pan sauces, either over the roast or in a gravy boat.
The author of this recipe liked using ketchup, it has more sugar and if you prefer a sweeter roast you will like ketchup here.
Is ketchup prefferred to tomato paste? if so why? 🙂
Hi @@disqus_kcfh24x1EI:disqus cindy — no, don’t use this recipe for brisket. Brisket should be braised, in liquid, at a lower temperature. This is for a leaner, more tender roast that can be roasted at high heat. Here’s a brisket recipe we love: https://blog.growandbehold.com/recipes/red-wine-and-honey-brisket/
Would this recipe work for brisket too? and if so how much roasting time and at what temperature?
Hi @amyshamosh:disqus! Watch the time very carefully and use a meat thermometer — it may only take 45-55 minutes for those smaller roasts, and you don’t want to over cook them.
If I have 3, 2lb roasts how would I change the cooking times?
What can I sub for the red wine? any vinegar/water combo or lemon juice? how much?
I am not a big user of the crock pot. I like this roast rare.For the crockpot I usually use from brisket which allows for long cooking times.
bake it covered
HI
Just saw this question. I think Marsala might be too sweet. You can try it though shouldn’t be too bad.I prefer an off dry wine.
Hi- I would love to make this for Shabbos dinner, but in a crockpot. Is that possible? How could I do that? Otherwise any other roast recipes for crockpot? Thanks!!
Do i bake it covered for the 1 hr 15 mins or uncovered?
I have some Kedem Marsala wine in the fridge. Any thoughts on substituting marsala for red wine?
Hi Mandy
I cook my roast to 135 degree internally no matter how big the roast is. I always use a probe as it takes the guess work out of how to tell when it’s ready. If it’s a smaller roast it just cooks quicker.
Thanks! My roast was small so I figured I should cook it for less anyway. Do you cut the cooking time in half if the roast is half the size (3lb. instead of 6)? Or, does it not work exactly like that :)?
Hi Mandy, thanks for commenting :). Looks like a mistake, you were right it should be 2 hours, I fixed it.
You wrote total cook time is 3 hours but it seems like it is only 2 – 45 minutes and then another 1.15 covered. Should it be cooled for 2 hours and 15 minutes more?
In Israel, use a #4 roast – enjoy!
This sounds wonderful. I give this a perfect score. I love the ingredients. What is even better is that this would be a
perfect dish for my husband.