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 lb Silver Tip roast -
- 2 large Spanish onions -
- oil, for sautéing and drizzling -
- 3 garlic cloves, chopped -
- salt, for sprinkling -
- black pepper, for sprinkling -
- garlic powder, for sprinkling -
- paprika, for sprinkling -
- 1 medium turnip, cubed -
- 1 medium knob celery, cubed -
- 5 medium carrots, sliced -
- 1 1/2 cups water -
- 1/4 cup 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 1 Tbsp 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°F (100°C) for 8–9 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.
This richly flavored red meat calls for a robust wine with black fruit flavors and a body that won’t be overwhelmed by the dish. This delicious Herzog Reserve Alexander Valley Cabernet Sauvignon from California will do the trick!
Food Styling by Anya Madding.
Photography by Dan Engongoro.
This recipe originally appeared in Mishpacha Magazine.