Spiced Roast Beef And Vegetables Recipes

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SPICED ROAST BEEF AND VEGETABLES



Spiced Roast Beef and Vegetables image

Categories     Beef     Potato     Vegetable     Roast     Carrot     Fall     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 350°F. 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. Sprinkle with cilantro.
  • Surround roast with vegetables. Cut roast into thin slices and serve.

SPICED BEEF POT ROAST



Spiced Beef Pot Roast image

I like to make this pot roast when I have dinner guests. If desired, potatoes and carrots can be added during the final hour of cooking time.

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 12-16 servings.

Number Of Ingredients 13

3 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground mace
1 boneless beef chuck roast (4 to 5 pounds)
2-1/4 cups tomato juice
1 large onion, chopped
8 tablespoons canola oil, divided
3 tablespoons lemon juice
4-1/2 teaspoons cider vinegar
2 bay leaves
3 tablespoons cornstarch
1/3 cup cold water

Steps:

  • Combine the salt, pepper, allspice and mace; rub over the roast. In a small bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar., Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from meat. In a Dutch oven, brown roast on both sides in remaining oil over medium-high heat; drain. Pour reserved marinade over roast; add bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 hours or until meat is tender., Remove roast and keep warm. Discard bay leaves. Skim fat from pan juices. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain; serve with meat.

Nutrition Facts :

SPICED BEEF ROAST



Spiced Beef Roast image

"In the South, this tangy roast is traditionally served cold or at room temperature, but we like it piping hot," notes Barb Bredthauer of Omaha, Nebraska. "It's great for special occasions, and the leftovers are fantastic."

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 8 servings.

Number Of Ingredients 15

1 medium onion, thinly sliced
1 cup white vinegar
1/2 cup beef broth
1/2 cup packed brown sugar
1 bay leaf
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon each ground allspice, cinnamon and nutmeg
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1 beef sirloin tip roast or 1 beef bottom round roast (2 pounds)
3/4 cup each chopped dried plums and apricots
1/4 cup golden raisins
1 teaspoon cornstarch
2 tablespoons cold water

Steps:

  • For marinade, combine the onion, vinegar, broth, brown sugar, bay leaf and seasonings in a small saucepan. Cook and stir over medium heat until sugar is dissolved. Cool to room temperature., Pierce roast several times with a meat fork; place in a large resealable plastic bag. Add cooled marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Place meat and marinade in an ungreased 11x7-in. baking dish. Bake, uncovered, at 325° for 1-1/2 hours. Stir in dried fruit and raisins. Bake 45-55 minutes longer or until meat and fruit are tender. Discard bay leaf. Remove roast to a platter; let stand for 10 minutes before slicing. , For gravy, combine cornstarch and water until smooth. Pour pan juices into a saucepan; gradually stir in cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

Nutrition Facts : Calories 317 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 285mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

SPICED ROAST BEEF



Spiced roast beef image

Matt Tebbutt's roast beef combines spices and meltingly tender meat. It'll be just as good cold, too

Provided by Matt Tebbutt

Categories     Main course

Time 2h

Yield Serves 6 with leftovers

Number Of Ingredients 6

1 tbsp juniper berries
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp allspice berries
2 tbsp olive oil
2kg-3kg (4lb 8oz-6lb 8oz) topside joint of beef - depending on the amount of leftovers you want

Steps:

  • Combine all the spices and ½ tbsp salt together in a pestle and mortar. Give everything a good grind, keeping a little of its coarseness. Rub the oil and then the ground spices all over the beef and massage in well. Cover and chill overnight to marinate.
  • Next day, heat oven to 190C/170C fan/gas 5. Weigh your joint and roast for 10 mins per 450g for rare meat and 15 mins per 450g for medium, plus an extra 20 mins. Cover and rest for 20 mins while you finish the salads, then slice and serve. Alternatively, roast the beef in the morning and serve at room temperature for dinner.

Nutrition Facts : Calories 396 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 51 grams protein, Sodium 0.68 milligram of sodium

8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES



8 Spiced Pot Roast with Roasted Vegetables and Garlic Fingerling Potatoes image

Provided by Ming Tsai

Categories     main-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 35

5- to 6-pound boneless chuck or rump roast
Fleur de sel, to season
1/2 tablespoon coarse ground black peppercorns
1/2 tablespoon coarse ground white peppercorns
1/2 tablespoon coarse ground green peppercorns
1/2 tablespoon coarse ground coriander
1/2 tablespoon coarse ground cumin
1 teaspoon coarse ground Szechwan peppercorns
1/2 tablespoon ground cinnamon
1/2 tablespoon chili flakes
1/2 cup all-purpose flour
Canola oil, to cook
2 sliced onions
6 cloves garlic, sliced
5 thin slices ginger
2 cups whole Roma tomatoes
1 tablespoon sambal
1 tablespoon brown sugar
2 cups dry red wine
2 zucchinis, roll cut
2 bell peppers, large dice
2 large carrots, peeled and roll cut
1 pound button mushrooms, quartered
Salt and black pepper, to taste
Garlic Fingerling Potatoes, recipe follows
East-West Mustard, recipe follows
2 pounds fingerling potatoes, washed and scrubbed, skin on
1/4 cup chopped garlic
1/3 cup extra virgin olive oil
1/2 cup chopped French parsley
Salt and black pepper, to taste
1 tablespoon mustard powder
1 tablespoon wasabi powder
1/2 tablespoon sugar
4 tablespoons Dijon mustard

Steps:

  • Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.
  • Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, parsley with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.
  • Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.

SPICED BEEF ROAST



Spiced Beef Roast image

Provided by Food Network

Categories     main-dish

Time 3h43m

Yield 4 to 6 servings

Number Of Ingredients 15

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

Steps:

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

SPICY BEEF VEGETABLE STEW



Spicy Beef Vegetable Stew image

A great soup to come home to on cold days. I like to serve it with corn bread or grilled cheese sandwiches.

Provided by frenchy2375

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 8h20m

Yield 12

Number Of Ingredients 9

1 pound ground beef
1 cup chopped onion
1 (30 ounce) jar meatless spaghetti sauce
3 ½ cups water
1 (16 ounce) package frozen mixed vegetables
1 (10 ounce) can diced tomatoes with green chile peppers
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon ground black pepper

Steps:

  • Heat a large skillet over medium-high heat and stir in ground beef and onions. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  • Transfer beef mixture to a slow cooker. Stir in spaghetti sauce, water, mixed vegetables, diced tomatoes, celery, beef bouillon, and pepper. Cover and cook on Low until vegetables are tender, about 8 hours.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 17.3 g, Cholesterol 24.4 mg, Fat 6.6 g, Fiber 4 g, Protein 9.3 g, SaturatedFat 2.3 g, Sodium 467.9 mg, Sugar 7 g

BEST-EVER ROAST BEEF WITH VEGETABLES



Best-Ever Roast Beef With Vegetables image

Make and share this Best-Ever Roast Beef With Vegetables recipe from Food.com.

Provided by ImPat

Categories     Roast Beef

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

900 g rump steak (whole beef joint - 2lbs)
2 tablespoons Dijon mustard
2 tablespoons black pepper
400 g potatoes (new scrubbed - 14 ounces)
400 g butternut pumpkin (14 ounces, peeled, deseeded and cut into 2.5cm/1in cubes I personally prefer Queensland Blue, a firm)
3 tablespoons sunflower oil (or your choice oil)
1 tablespoon cornflour (cornstarch)
600 ml beef stock (1 pint)
4 parsley sprigs (to garnish)

Steps:

  • Preheat oven to 190°C.
  • Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint.
  • Place the joint in a roasting pan/tin (my preference would be on a rack). cover with foil or a lid if your pan has one and bake for 45 minutes.
  • During this 45 minutes cook the potatoes and pumpkin in a pan of boiling water for 5 minutes and then drain (could be done in the microwave).
  • Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven.
  • Once thoroughly heated (this gives you the least amount of fat in the vegetables), add the vegetables and turn/toss them in the oil until coated.
  • Place in the oven and roast for 15 minutes.
  • Uncover the beef and roast with the vegetables for a further 15 minutes.
  • Lift out the beef and vegetables and put the tin/pan on the stove top and stir the cornflour into the pan juices, then blend in the stock.
  • Bring to the boil, stirring until smooth.
  • Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.

Nutrition Facts : Calories 688.9, Fat 38.4, SaturatedFat 12.3, Cholesterol 137.3, Sodium 684.9, Carbohydrate 33.8, Fiber 5.3, Sugar 3.2, Protein 52

SPICY ROASTED VEGETABLES



Spicy Roasted Vegetables image

These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.

Provided by ChefKatie

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 25m

Yield 6

Number Of Ingredients 12

1 cup broccoli florets
½ cup cauliflower florets
½ cup julienned green bell pepper
½ cup julienned red bell pepper
½ cup diced eggplant
1 ⅓ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon minced onion
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
  • Roast in the preheated oven until tender, about 10 minutes.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g

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2021-10-03 The Perfect Pot Roast Recipe for the Slow Cooker trend www.thespruceeats.com. Oct 3, 2021Cook the Roast Gather ingredients. Sprinkle the beef chuck roast all over with salt and freshly ground black pepper. Heat 2 tablespoons of vegetable oil or olive oil over medium-high heat in a large, heavy Dutch oven or large, deep saute pan.
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20 SPICES FOR ROAST BEEF TO LEVEL UP YOUR POT ROAST SEASONING …
2021-07-01 Most blends include a combination of cayenne, paprika, garlic powder, oregano, white pepper, and salt. It’s a great dry rub for any meats and even for vegetables, too. It is a spicy blend with hints of earthiness and smokiness. And because it’s a mix of spices, it also offers a range of health benefits.
From foodfornet.com


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