Since this is my husband’s birthday week, I made a silver tip roast for Shabbat dinner. This is fast, easy, all natural and delicious!
1 Silver tip roast, 2.5 lbs.
3 onions, sliced
2 carrots, sliced
Meat spice rub
2-3 cloves fresh garlic, crushed
1-2 bay leaves
1/2 cup broth, wine or water, but I used water
Salt, pepper, paprika to taste
Marinate meat with spice rub and crushed fresh garlic.
Sauté onions, until carmalized. Add carrots, and then meat.
Add water, bay leaves.
Bring to pressure, 35 minutes, and then use quick release method.
Simmer and adjust seasonings.
This can also be made in a crockpot, on top of the stove, or in the oven.
Stove top: bring to a boil and then simmer until done.
Oven: bake in covered pan at 350*F for 1-11/2 hours.
Crockpot: If desired, sauté onions and carrots and place in crockpot.
Place meat, and bay leaves over onions and add broth/water.
Reserve some of the onions and place on top of meat, for added flavor.
Once cooked, adjust seasonings, usually with just salt, pepper and possibly paprika and additional fresh garlic.
Here are the pictures:
Marinating with spices:
After initial cooking in pressure cooker:
My husband, who is a meat lover said, “this is a little taste of the world to come!”
It’s a good thing I took a picture right away, because there were no leftovers!