Silver tip roast is cut from the shoulder, making it a favorite of kosher cooks. It is also a lean and relatively inexpensive cut of beef, endearing it to smart cooks, kosher or not. Most deli-sliced roast beef you purchase is made from a silver tip beef cut. Cooking silver tip is no different from making any kind of roast beef, though being lean it will dry out faster than a more marbled cut of beef.
Preheat your oven to 400 degrees Fahrenheit.
Rinse your silver tip roast and blot it dry with paper towels.
Fill a plate with flour and season it to taste with kosher salt and cracked pepper.
Roll the roast in the seasoned flour to coat all sides.
Coat the bottom of a large, oven-safe pot with olive oil and heat it over medium-high heat until you can smell it.
Add the onions and garlic and cook them until they are soft and starting to turn golden, stirring them occasionally so that they don’t stick.
Brown all sides of the roast by setting the meat in the pot and letting it cook for five minutes. Pick the roast up with two forks stuck into either end and turn it, then let it sit again for five minutes. Continue until all sides are brown.
Pour in equal amounts of white wine and water, until the liquid level reaches one-third of the way up the roast. Sprinkle 2 tbsp. of crushed rosemary over the roast.
Place the pot in the hot oven and let the roast cook for 1 ½ to 2 hours. Check for doneness by inserting an instant-read meat thermometer into the center of the roast. It is done when it reaches 155 degrees Fahrenheit.
Take the roast out of the oven and cover it with aluminum foil. Let the roast rest for 10 minutes so that the fibers can relax and the juices can soak into the center of the meat.
Use leftover silver tip roast for roast beef sandwiches.
Never overcook a roast or it will dry out and get unpleasantly tough.