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Meat
Easy
12 Servings
Allergens 
No Allergens specified
9 Hours, 30 Minutes
Diets
Using a slow cook method in this recipe makes for a supremely tender meat. The vegetables and wine imbue it with depth and richness, making it as flavorful as it is soft.
4–5 pounds Silver Tip roast
2 large Spanish onions
oil, for sautéing and drizzling
3 garlic cloves, chopped
salt, for sprinkling
black pepper, for sprinkling
Gefen Garlic Powder, for sprinkling
Gefen Paprika, for sprinkling
1 medium turnip, cubed
1 medium knob celery, cubed
5 medium carrots, sliced
1 and 1/2 cups water
1/4 cup Alfasi Cabernet Sauvignon or other red wine
Sauté onions and garlic cloves in oil until golden brown. Remove from pan and sear roast on all sides, browning evenly.
Sprinkle roast generously with spices. Drizzle about one tablespoon oil over meat and rub in spices to coat well.
Place vegetables into a large roaster pan, deep enough to contain the meat. Add meat and arrange vegetables over and under meat.
Spoon sautéed onions and garlic over the meat. Add the water and wine to the pan. Cover pan tightly and bake at 200 degrees Fahrenheit (100 degrees Celsius) for eight to nine hours, or overnight.
Remove pan from oven and cool meat to room temperature. Remove the meat from the gravy and wrap tightly in foil; refrigerate to cool. Once roast is cool, slice and return meat to pan. Reheat to serve.
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The title says french toast but the recipe says silver tip. are they interchangeable? can I use a French roast?
Does the meat need to be completely covered by the liquid it cooks in? Hi there! I’ve been looking for a recipe like this for a long time. Does the meat need to be completely covered by the liquid it cooks in?
No, the liquid will not cover the meat completely, but there is enough so that it won’t burn.
Brisket Would This recipe work with brisket as well?
Definitely! Yum.
Tasted great bit didn’t look as fancy as the meat in the picture
Hi how do you call French Roast in Hebrew? TIA
Many places in Israel many butchers sell the meat by numbers and have different names for meat. There is a chart online where you can see which number each cut of meat is.
Maybe I did something wrong… I followed the directions and left it in overnight. It was very burnt on the outside and kind of dry on the inside, not medium like in the picture. The sauce burnt out as well. Maybe I seared it too long or my oven temperature is inconsistent? I sliced it and added chicken soup stock so hopefully when I reheat it will be soft. I’d suggest to keep extra gravy or marinade on hand just in case your oven is like mine 🙂 Recipe is easy and it still looks yummy.
Perfect! Cooked it overnight last night, nine hours at 200 F. Very tender, sliced like a dream. Thanks for the recipe! Chag Sameach!