Spiced Beef Roast Recipe

Name: Spiced Beef Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ground allspice; 2 teaspoons ground mace; 1 teaspoon ground cloves; 1 tablespoon ground black pepper; 2 tablespoons sliced garlic; 10 sprigs fresh thyme; 350 ml (1/2 bottle) red wine; 8 pounds rolled rib-eye roast, trussed; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 2 large carrots, roughly chopped; 2 medium onions, roughly chopped; 1 head garlic, peeled and smashed; 2 celery stalks, roughly chopped; 6 sprigs fresh thyme; 350 ml (1/2 bottle) red wine

Servings: persons

1 tablespoon ground allspice
2 teaspoons ground mace
1 teaspoon ground cloves
1 tablespoon ground black pepper
2 tablespoons sliced garlic
10 sprigs fresh thyme
350 ml (1/2 bottle) red wine
8 pounds rolled rib-eye roast, trussed
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 large carrots, roughly chopped
2 medium onions, roughly chopped
1 head garlic, peeled and smashed
2 celery stalks, roughly chopped
6 sprigs fresh thyme
350 ml (1/2 bottle) red wine

1
Mix all the marinade ingredients together in a strong plastic bag.
2
Put the roast into the bag and seal tightly.
3
Marinate in the refrigerator for 2 days turning the bag at least 2 times a day.
4
Remove roast from the marinade, and let sit at room temperature for 1 hour before browning.
5
Preheat oven to 275 degrees F.
6
Heat oil in a large dutch oven over high heat.
7
Pat the roast dry of excess marinade.
8
Season the roast with salt and pepper, and sear on all sides until golden brown.
9
Remove the roast to a dish.
10
Heat the oil in the pan and saute the carrots, onions, garlic, celery, and thyme.
11
Add the red wine and any left over marinade to the vegetables, and bring it to a simmer.
12
Scrape up any bits in the bottom of the pot.
13
Place the roast back into the pot.
14
Cover the pot with a heavy lid and bake, half the total cooking time with the lid on, and half without.
15
Allow 20 minutes per pound of meat, or until internal temperature reaches 145 degrees F, about 2 hours.
16
Add water to pot if it looks like its drying out too fast.
17
Remove the roast to a platter, and let rest for 15 minutes before carving.
18
Strain the gravy from the pot and put in a sauceboat.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon ground allspice, 2 teaspoons ground mace, 1 teaspoon ground cloves, 1 tablespoon ground black pepper, and more.

Yes, Spiced Beef Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Beef Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions