Herb-Crusted Silver Tip Roast

Recipe courtesy of Fall2004Bride2B

1 shallot, peeled and quartered

4 cloves garlic, pressed

4 teaspoons olive oil

2 teaspoons dried thyme leaves

2 teaspoons dried sage

3 teaspoons Kosher or coarse salt

1 1/2 teaspoons ground black pepper

1 (4 - 5 lb) silver tip roast, tied

Preheat over to 400.  In the bowl of a food processor chop the shallot and garlic.  Add the oil.  Pulse 1-2 times.  Remove the garlic mixture to a small bowl.  Add the thyme, sage, salt and pepper.  Stir to combine.

Pat the meat dry with paper towels.  Place it in a roasting pan.  Rub the meat all over with the herb paste.

Cover and chill 2-3 hours.  (You can skip this step, but reduce the cooking time.  During the last 15 - 20 minutes, cut into the meat to make sure it is not getting too well done.)

Bake uncovered for 30 minutes.  Lower heat to 350.  Bake for 1 1/2 hours or until desired degree of doneness.  Don't cook longer than 2 1/2 hours or meat with be tough.  Also, keep in mind that meat will continue to cook for about 15 minutes after you take it out of the over.

Let meat stand for 15 minutes before slicing.  The juices will return to the center of the roast, making it moist and easier to carve.