i have been perfecting my recipe and cooking for a roast over the last few months and i think i am there. i use a silver tip roast (that we get pre-tied from fresh direct), but this should work for any beef roast. we like the silver tip because it is flavourful without being too “fatty”. we also do a ~7 pound roast to get all the leftovers — which you can do SOOOOO many things with.what you need:

• ~7lb silver tip beef roast
• roaster with rack
• meat thermometer
• 15-20oz of whiskey (i prefer irish whiskey… ahem.)
• 1/4 cup of brown sugar
• 2 tablespoons honey
• 1.5 teaspoon kosher salt (for glaze)
• 3-5 tablespoons kosher salt (for roaster)
• 1.5 tablespoons fresh ground black pepper (for glaze)
• 2 teaspoons fresh ground black pepper (for roaster)
• 3 tablespoons corn starch
• 5-7 medium white potatoes — any starch will do, really
• 15-25 garlic cloves, peeled
• 5 tablespoons extra virgin olive oil

if the roast you get is not “pre tied”, you will need butcher’s twine and the ability to tie up ye olde hunk of meat. (4×4 should do just fine…)

pre-heat the oven to 300-325 degrees.

wash ye olde potatoes — leave the skin on.

with a paring knife, slide the blade into the meat in 10-15 locations — top and bottom — as far as the blade will go. insert a garlic clove into each slit.

rub the extra virgin olive oil over the entire slab.

rub with kosher salt and pepper. turn over and repeat remembering to get the “sides” as well.

wait 15 minutes.

spread the potatoes in the bottom of the roaster. use a fork to poke some holes in each potato. sprinkle kosher salt and pepper on them.

place the remaining garlic cloves in the roaster — on the meat, on the potatoes, everywhere…

insert meat thermometer.

place roaster in oven.

in a small/medium saucepan, over medium-high heat, add whiskey, salt and pepper. bring ALMOST to a boil and turn the heat down to low. add brown sugar and honey and stir, simmering, for 3-5 minutes. add corn starch and stir, simmering, for 3-5 minutes. remove from heat.

spoon mixture onto the meat 4-6 times over the course of its cooking journey. i try to get it on there every 20 minutes or so…

when the meat temperature gets to 130 degrees, turn the glaze saucepan on HIGH heat until it bubbles up and thickens into a gelatin-like consistency. remove from heat.

spread gelatin glaze on the meat and return to oven.

remove from oven at 140 degrees. let rest for 10 minutes.

1/8-1/4 inch slices. i like carving with either a nice sharp knife or an electric blade. it depends on how lazy i feel that day. ahem.

serve 2-4 slices with a whole potato and a green vegetable (peas, green beans and leeks go well…)

enjoy!