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Silver Tip Roast with Fragrant Red Wine Sauce


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Silver Tip Roast with Fragrant Red Wine Sauce


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Silver Tip Roast with Fragrant Red Wine Sauce

Slow cooked roast is easy and fool proof, enjoy for a festive Shabbat meal.


  • Prep Time : 20 min
  • Cook Time : 2 hour
  • Ready Time : 2 hour, 20 min




  • 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


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.

As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now


About Naomi Nachman


Naomi Nachman is a personal chef in NY, originally from Sydney, Australia. She has appeared on JLTV and has been a guest host on the QVC. She is featured in cookbooks, a cooking CD and many newspaper articles. Naomi started the Kosher Culinary Institute at JCC of the Greater Five Towns and she started a culinary arts program at Camp Dina (Dora Golding for girls). Naomi currently lives in Woodmere, NY with her husband and 4 daughters.




12 Responses to Silver Tip Roast with Fragrant Red Wine Sauce

  1. 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.

  2. In Israel, use a #4 roast – enjoy!

  3. avatar says: Mandy

    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?

    • Hi Mandy, thanks for commenting :) . Looks like a mistake, you were right it should be 2 hours, I fixed it.

      • avatar says: Mandy

        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
          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.

  4. avatar says: frestn

    I have some Kedem Marsala wine in the fridge. Any thoughts on substituting marsala for red wine?

    • 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.

  5. avatar says: racheli

    Do i bake it covered for the 1 hr 15 mins or uncovered?

  6. avatar says: Chani

    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!!

    • 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.

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