Spiced Roast Beef and Vegetables
Spiced Roast Beef and Vegetables is a gluten free, dairy free, and whole 30 recipe with 8 servings. This recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 517 calories, 50g of protein, and 20g of fat. It works well as a rather cheap main course. Head to the store and pick up coriander seeds, cilantro, carrots, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Place first 3 ingredients in heavy small plastic bag. Using meat mallet or rolling pin, crush spices.
Transfer crushed spices to small bowl; mix in salt, ginger and cayenne.
Toss potatoes, carrots and 3 tablespoons oil in large bowl.
Sprinkle with salt and pepper.
Spread vegetables in large roasting pan. Roast 30 minutes.
Meanwhile, using tip of knife, make several slits in roast; insert garlic into slits.
Brush roast with remaining 1 tablespoon oil. Rub spice mixture over roast.
Push vegetables to sides of pan, leaving space in center.
Place roast in center of pan. Roast until meat thermometer inserted into center of meat registers 125°F for medium-rare, about 1 hour.
Transfer roast to platter. Tent with foil. Increase oven temperature to 450°F.
Spread vegetables in pan; continue roasting until vegetables are tender and brown, about 10 minutes.
Surround roast with vegetables.
Cut roast into thin slices and serve.