Moroccan-Spiced Round Roast


Moroccan-Spiced Round Roast

Cook Time: More than 60 Minutes | Prep Time:  15 Minutes  |  Rest Time:  15 Minutes  |  Servings:  15


Open Prairie® Natural* inside round beef roast, about 5 pounds
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon sweet or smoked paprika
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Salt
Chopped fresh cilantro




Preheat oven to 450ºF. In small bowl combine coriander, cumin, cinnamon, ginger, paprika and pepper. Season beef with salt, as desired. Rub spice mixture evenly over beef. Place on rack in shallow roasting pan. Roast for 15 minutes. Reduce heat to 350ºF and continue roasting for about 1 1/2 hours for medium doneness.

Transfer meat to chopping board, tent with aluminum foil and let stand for 15 minutes. Carve crosswise, across the grain, into thin slices. Season with salt, as desired. Sprinkle with cilantro and serve.

Tip: Substitute 2 tablespoons plus 1/2 teaspoon store-bought Moroccan seasoning (ras al hanout) for the spices.


Pairings


Serving Suggestion: Roast small red potatoes along with the beef. Toss 2 pounds unpeeled small potatoes (each about the size of a walnut) with 2 tablespoons olive oil. Season with salt and pepper as desired. Add to roasting pan, spread in single layer, during last 45 minutes of cooking roast. If the potatoes are not done when roast is ready, continue roasting them while the beef is resting until tender when pierced with a small sharp knife. Season with salt and pepper as desired.