Silver Tip Roast with Fragrant Red Wine Sauce

• 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