Beef Roast With Melted Tomatoes and Onions
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1silver tip roast, 5 pounds, or rib roast, 7 pounds
- Fine sea salt
- Freshly ground black pepper
- 4tablespoons olive oil
- 2onions, coarsely chopped
- 4cloves garlic, cut into slivers
- 3large or 4 medium ripe tomatoes
- 6sprigs thyme, woody stems discarded
Nutritional analysis per serving (12 servings)
1032 calories; 89 grams fat; 35 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 50 grams protein; 841 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees. Season roast with salt and pepper. In a large heavy pot or Dutch oven, heat oil to very hot. Sear roast on all sides until crusty dark brown, at least 3 to 4 minutes a side. Do not move roast around while searing, as this will prevent crust from forming.
- Step 2
Add onions, garlic, tomatoes and thyme to pot. Stir and cook vegetables 3 to 4 minutes. Add water to come a third of the way up the roast. Place pot in oven, uncovered.
- Step 3
Braise about 1 to 2 hours depending on size, until meat thermometer inserted into center registers about 135 degrees (medium rare). Do not overcook. Remove from oven, tent with aluminum foil, and let rest 10 minutes. Transfer to carving board or platter and serve with tomatoes, onions and pan juices.
Private Notes
Comments
What is a "silver tip roast"?
I asked my butcher the same question, he didn't know either. I looked it up and it's basically a cut of chuck from near the brisket.
"Unlike chuck roasts that require moist heat cooking to tenderize the meat, Shoulder London Broil & Silver Tip Roasts (used to make Roast Beef) that are also cut from the shoulder, can be roasted using a dry heat cooking method until medium-rare."
http://www.busyinbrooklyn.com/kosher-meat-guide-cuts-cooking-methods/
This is a great recipe and makes the tastiest au jus/gravy base. I braised the meat as directed, removed it to a plate, and then pressed the vegetable pulp through a strainer and refrigerated all the pan juices for several hours to make removal of the fat easier. Then I warmed meat slices in the heated, de-fatted pan juices and served with mashed potatoes. A quintessential meat and potato meal.
Easy and delicious. I added some dry wine with the braising water for flavor. My piece of meat was about half the size as recipe, so I halved ingredients, but was torn between size of pot to cook it in. I finally opted for the 6-qt. Lodge Dutch Oven, as opposed to a smaller non-stick pot, as I figured the initial browning would be better. That part was great, but it unfortunately overcooked to medium. But I will try this one again and be more careful about cooking time. Sauce was great.
Enjoyed this recipe. Silver Tip was delicious however it was unclear whether to keep the temperature at 450 the whole time or just for searing. We dropped temperature to 400 and kept our eye on it. Left it uncovered which was also not clear in recipe. Definitely would make again
If it helps, our butcher called this a “peeled knuckle”. It turned out fantastic as-is! I basted it once a half hour, and I maybe could have used less water. Served it with some roasted potatoes.
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