Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant kitchens of the Middle East! This Sheik's Hot Roast Beef isn't just another recipe—it's a flavor explosion waiting to happen. Imagine tender, perfectly spiced beef with a golden-brown crust that literally melts in your mouth, infused with a blend of exotic spices that will make your dinner guests think you've studied cooking with a master chef. Whether you're looking to impress your family or craving a restaurant-quality meal at home, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 3 lbs beef roast
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp paprika
- 1 tbsp cumin
- 1 tsp cayenne pepper
- Salt and pepper to taste
- 1 cup beef broth
Instructions
- Remove the beef roast from the refrigerator 30 minutes before cooking to bring it to room temperature, which ensures even cooking.
- Preheat the oven to 325°F (165°C), creating an ideal slow-roasting environment for tender meat.
- In a small bowl, mix paprika, cumin, cayenne pepper, salt, and black pepper to create a robust spice blend.
- Pat the beef roast dry with paper towels to ensure the spice rub adheres properly and promotes better browning.
- Generously coat the entire roast with the spice mixture, massaging the seasonings into the meat's surface.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed roasting pan over medium-high heat.
- Sear the roast on all sides until a deep golden-brown crust forms, approximately 3-4 minutes per side.
- Remove the roast and set aside. In the same pan, sauté chopped onions and minced garlic until fragrant and slightly translucent.
- Return the roast to the pan, and pour beef broth around the meat to create moisture during cooking.
- Cover the pan tightly with a lid or aluminum foil to trap steam and prevent the meat from drying out.
- Transfer the pan to the preheated oven and roast for approximately 2 hours, or until the internal temperature reaches 135°F for medium-rare.
- Remove from oven and let the roast rest for 15-20 minutes, allowing juices to redistribute throughout the meat.
- Slice the roast against the grain into thin pieces, ensuring maximum tenderness and serving with the pan's aromatic juices.
Tips
- Temperature is Key: Always let your beef roast sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Spice Rub Mastery: Don't be shy with your spice blend! Massage the spices into the meat thoroughly to maximize flavor penetration.
- Searing Secrets: Get your pan screaming hot before searing to create that irresistible golden-brown crust that locks in juices.
- Moisture Magic: The beef broth isn't just liquid—it's a flavor enhancer and moisture protector. Don't skimp on this crucial step.
- Rest and Relax: Letting the meat rest after cooking is non-negotiable. This allows juices to redistribute, ensuring each slice is succulent and tender.
- Slice Strategically: Always slice against the grain to guarantee the most tender, melt-in-your-mouth texture possible.Pro tip: Use a meat thermometer to nail the perfect doneness every single time!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 45g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 130mg
