Silver tip roast | Imamother

Barbara

Mon, Sep 02 2013, 9:58 am

We're not fans of sweet recipes (I don't even own duck sauce), so as alternatives ....

basic recipe-
- cut slits in the top of roast and squeeze in slivers of garlic.
- press 1 foil package of onion soup mix (I use dried onion flakes and more garlic) onto top of roast. Once the roast is covered, if you have extra onion soup mix, sprinkle around the roast.
- add 3 peeled, whole cloves of garlic around roast. Slice 2-3 large onions into half moons and arrange around roast
- pour 1 1/2-2 glasses/cups of water on and around roast.
- cook at 400 degrees - covered- for about 2 2 /12 hours. If knife does not go into thick part of roast easily, cook another 20 minutes.
to slice:
- let roast cool otherwise it will shred.
- best way to slice is with an electric knife before shabbat
- otherwise, slice into thin slices with serrated knife
- Arrange slices of roast in a Pyrex pan. Pour gravy and onions on top. Reheat covered with foil

Mushroom and Wine Silver Tip Roast
Times
· Prep time: 5 min
Ingredients
· 1 (4-pound) :silver tip beef roast
· 1 :large onion, sliced
· 1/2 teaspoon :paprika
· 1/2 teaspoon:kosher salt
· 1/2 teaspoon:black pepper
· 1/2 teaspoon:garlic powder
· 1/2 cup:dry red wine
· 1 (8-ouce) carton:sliced mushrooms
Directions
Preparation
1. Preheat oven to 350 degrees F. Lightly grease a roasting pan with non-stick cooking spray.
2. Rinse roast, pat dry and place in prepared pan. Surround with onions.
3. Rub paprika, salt, pepper and garlic powder into roast.
4. Pour wine over roast and onions (add a little oil if it is lean).
5. Bake, uncovered, at 350 degrees for 1 hour. Remove pan from oven and place mushrooms around the roast. Return to oven and bake for 1 more hour, or to desired doneness.
6. Let stand 5 to 10 minutes at room temperature before slicing diagonally against the grain.
7. Arrange on platter with vegetables on top. Pass pan juices in a sauce boat.