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.
Silver Tip Roast with Winter Root Vegetables
3-4 lb Silver Tip Roast
2 tsp. kosher salt
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
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.