Spiced Roast Beef and Vegetables Recipe

Name: Spiced Roast Beef and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1/2 teaspoon whole black peppercorns; 3/4 teaspoon salt; 1/2 teaspoon ground ginger; 1/8 teaspoon cayenne pepper; 2 1/2 pounds russet potatoes, peeled, cut into 1-inch chunks; 8 medium carrots, peeled, cut diagonally into 2-inch lengths; 4 tablespoons extra-virgin olive oil; 1 3- to 3 1/4-pound beef eye of round roast; 1 garlic clove, thinly sliced; 2 tablespoons chopped fresh cilantro

Servings: persons

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 1/2 pounds russet potatoes, peeled, cut into 1-inch chunks
8 medium carrots, peeled, cut diagonally into 2-inch lengths
4 tablespoons extra-virgin olive oil
1 3- to 3 1/4-pound beef eye of round roast
1 garlic clove, thinly sliced
2 tablespoons chopped fresh cilantro

1
Preheat oven to 350F.
2
Place first 3 ingredients in heavy small plastic bag.
3
Using meat mallet or rolling pin, crush spices.
4
Transfer crushed spices to small bowl; mix in salt, ginger and cayenne.
5
Toss potatoes, carrots and 3 tablespoons oil in large bowl.
6
Sprinkle with salt and pepper.
7
Spread vegetables in large roasting pan.
8
Roast 30 minutes.
9
Meanwhile, using tip of knife, make several slits in roast; insert garlic into slits.
10
Brush roast with remaining 1 tablespoon oil.
11
Rub spice mixture over roast.
12
Push vegetables to sides of pan, leaving space in center.
13
Place roast in center of pan.
14
Roast until meat thermometer inserted into center of meat registers 125F for medium-rare, about 1 hour.
15
Transfer roast to platter.
16
Tent with foil.
17
Increase oven temperature to 450F.
18
Spread vegetables in pan; continue roasting until vegetables are tender and brown, about 10 minutes.
19
Sprinkle with cilantro.
20
Surround roast with vegetables.
21
Cut roast into thin slices and serve.

523

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 12 ingredients. The key ingredients include: 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1/2 teaspoon whole black peppercorns, 3/4 teaspoon salt, and more.

Yes, Spiced Roast Beef and Vegetables 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 Roast Beef and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions