- 1 silver tip roast (3-4 lbs)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 3 large onions, thinly sliced
- 5 cloves garlic, minced
- 1 tbsp brown sugar
- 3 tbsp balsamic vinegar
- 1 1/4 cups dry red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 tbsp Dijon mustard
French Onion-Style Braised Silver Tip
Ingredients
Method
- Season the roast all over with salt and pepper. Heat oil in a Dutch oven over high heat and sear the roast on all sides, 3-4 minutes per side, until well browned. Remove and set aside.
- Lower heat to medium, add onions, and cook slowly, stirring occasionally, 12-15 minutes until deeply caramelized and jammy. Add garlic and brown sugar in the last 2 minutes.
- Stir in balsamic vinegar and cook 1 minute to concentrate, then deglaze with red wine, scraping up the fond, and simmer 3 minutes.
- Whisk in beef broth and Dijon mustard. Nestle the roast back into the pot with rosemary and bay leaf; liquid should reach halfway up the sides of the meat.
- Cover and braise at 300°F for 3-3.5 hours, turning once, until the roast is fork-tender and pulls apart easily.
- Remove the roast, tent with foil, and let rest 15 minutes. Discard the bay leaf and rosemary stems from the sauce.
- Simmer the caramelized onion sauce uncovered 8-10 minutes to thicken slightly; taste and adjust salt, pepper, or a splash more balsamic.
- Slice the roast against the grain.
- Spoon the sweet-savory onion and red wine sauce generously over the sliced meat and serve.
Chef's tip
Don't rush the onions — real caramelization takes patience, and it's what gives this braise its deep, almost French-onion-soup character.
