Racy Rub Roast
This hearty roast of spiced beef is absolutely phenomenal, and practically foolproof! The deeply flavored, seven-spice dry rub is simply extraordinary, and perfectly augments the beef’s natural body and character, creating a beautiful and elegant dinner party recipe that is absolutely sure to please even your toughest of critics! Serve alongside a rich vegetable dish like the Harvest Spinach and Sprouts, found in Chapter 5.
Serves 5–6
2 teaspoons salt
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground black pepper
3⁄4 teaspoon unsweetened cocoa powder
1⁄4 teaspoon allspice
1 (2–3 pound) beef roast
1 tablespoon canola oil
- In a bowl, mix together all ingredients, except for the roast and canola oil, and then rub all over the beef, coating evenly. Refrigerate overnight, uncovered.
- Preheat the oven to 350°F and heat oil in a large frying pan over medium heat. Brown the roast on both sides, about 2 minutes each side. Place the roast in a large roasting pan, on a wire rack. Transfer the roast to the oven, cooking until the center reaches 125°F. Remove from heat and set aside for 20 minutes before slicing and serving.
