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Rosh Hashanah Recipe Box: Silver Tip Roast with Winter Root Vegetables

Hey KS Fans,

Many people have asked me for recipes for silver tip roasts  for Yom Tov.

So I decided to post one of my favorite recipe that I make all the time for Shabbos and Yom Tov. I particularly love the taste of Fennel

which I know is somewhat of a controversial vegetable- you either love it or hate it, but I find it just makes this roast so much tastier.

But like in all great recipes, this one can be easily tweaked and you are more than welcome to leave it out!

The KEY to making this roast moist and delicious vs. dry and inedible – SLOW COOK – Low temperature – LONG TIME!

It  really is quite a tasty roast and this recipe can be used with any cut not just silver tip.

Enjoy!

Sarah

Silver Tip Roast with Winter Root Vegetables

3-4 lb Silver Tip Roast

2 tsp. kosher salt

1tsp.black pepper

1 tsp. cumin

1 tsp. ground tyme

1 tsp. cardamom

1 tbsp. dried parsley

1 tsp. dried sage

1 tsp. garlic powder

1 large carrot,diced

1 celery diced

1 red onion, sliced

1 fennel, roughly chopped

1 butter nut squash, diced

2 cups sliced baby portabellas

2 parsnips, diced

1 turnip, diced

3 cups good red wine

1 can plum tomatoes, roughly chopped with all the juice

Directions:

Pre heat oven to 300.

Sprinkle your roast with salt and pepper on all sided. In a small plate add all the rest of your spices. Rub your roast all over with this spices. In a dutch oven on high heat, heat about 3 tbsp. olive oil.  When oil is very hot sear your roast on all sides for about 2 minutes on each side. Remove roast and set aside.


In the same dutch oven, saute your onions, celery, & carrots together for about 4-5 minutes, using your wooden spoon to scrape up all the good bits left by roast on the bottom of the pot.  Add the wines and mix. Remove the pot from flame add all the rest of the vegetables and put back the roast into the pot. Add the tomatoes making sure to cover roast entirely and place in oven.

Cook in oven at 300F for about 3 hrs. Check on roast every hour and turn in pot to baste.

Let roast rest for at least 30 minutes before cutting.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (2)

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  1. Lisa says:

    this is the best, best – i’ve made it constantly since you posted it, my husband is a much happier guy! ;) thanks, LOVE your site.

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