A Silver Tip Roast is cut from the shoulder of a cow. It is well marbled; and yet has less fat than a Rib Roast. Cooked properly, it is moist, tender and full of flavor. In addition, a Silver Tip is less expensive than a Rib Roast and very easy to prepare. I generally order a four pound Silver Tip which easily serves about 16 people over the weekend with sometimes a few slices to spare. It’s delicious hot or at room temperature.
You can use any combination of spices you prefer; but use them generously. I like to season the roast the night before cooking so the flavors of the spices have a chance to melt into the meat and help to form a herby, spicy crust. There won’t be a lot of drippings from the finished roast; but there is enough to scrape up and mix with a little flour and boxed beef broth and red wine if you like.
The Silver Tip is an uneven shape. It tends to be thicker in the middle and narrows at either end. This shape actually makes it easier for everyone to get their slice as well done or as medium rare as they want. We like the meat to be medium rare. When the thermometer registers 135°F. in the thickest part of the roast, I take it out of the oven. The center will be medium rare and the more narrow ends will be more well done. Everyone is happy.
For another red meat recipe, try Pulled Beef. It is a more casual recipe cooked low and slow in the oven; and served with Guacamole and Cole Slaw.
Prep time: 15 minutes
Note: Every oven is different. Despite the temperature setting, the oven could be hotter than you expect. Check the roast at the half way mark to be sure it isn’t cooking faster than you expect. If so, don’t lower the heat, just keep checking the temperature of the meat with the thermometer.
Silver Tip Roast
By Published: December 1, 2025
Yield:
- 4 pounds (16 Servings)
Ingredients
- 4 pound Silver Tip
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons coarse black pepper
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons dried marjoram
- 1 1/2 teaspoons dried oregano
Equipment
- roasting pan
Directions
- Unwrap roast, rinse and pat dry. Place in roasting pan.
Preheat the oven to 500°F if you are roasting it right away. .
- Mix all the herbs and spices together. Rub this mixture all over the roast-top, bottom and sides. Cover roaster with waxed paper if you are leaving it overnight in the refrigerator. If you are roasting it right away, place it immediately in pre-heated oven on the second rack from the bottom.. Roast for 15 minutes at 500°F; then reduce heat to 325°F and roast one hour more until meat thermometer reads 135 F. Remove from oven and let the roast rest 15 minutes before slicing.
- Gravy- Remove cooked roast from pan and place it on carving board. Place roasting pan on top of the stove over low heat. Quickly stir in a scant 1/4 cup of flour. Stir it for a minute or so so the flour cooks. Slowly add one cup of beef broth and stir vigorously until all the beef bits are mixed in and the gravy begins to thicken. Add another cup of broth and 1/2 cup red wine if you like. Stir well. This is not a thick gravy. If you want it thicker, mix a tablespoon of flour with 1/2 cup of the hot gravy and return to the pan.Stir again until the gravy thickens.
