Racy rub roast is a practically foolproof dinner-party centerpiece with a seven-spice secret. Coriander, paprika, cumin, and a touch of cocoa coat a beef roast that browns in the pan, then roasts to a perfect blushing center. Deeply flavored, elegant, and sure to silence your toughest critics.
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 (10 ml) salt
1 teaspoon (5 ml) coriander
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) ground black pepper
3⁄4 teaspoon (20 ml) unsweetened cocoa powder
1⁄4 teaspoon allspice
1 (2–3 pound (1361 g)) beef roast
1 tablespoon (15 ml) 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 (180°C) 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 (52°C). Remove from heat and set aside for 20 minutes before slicing and serving.
Pro Tips
- Rub the roast and refrigerate it uncovered overnight — the dry surface dries slightly, which is exactly what gives you a better crust when it browns.
- Brown the roast on both sides in hot oil before it goes in the oven; those 2 minutes build the savory crust the rub can't make alone.
- Roast on a wire rack in the pan so hot air circulates under the meat, and pull it when the center hits 125°F.
- Rest it a full 20 minutes before slicing — the temperature climbs as it sits and the juices stay in the meat instead of on the board.
Frequently Asked Questions
What cut of beef works best?
A 2–3 pound beef roast such as sirloin tip or eye of round — lean, even-shaped cuts that take the spice rub beautifully and slice cleanly.
Why cocoa powder in the rub?
A small amount of unsweetened cocoa deepens the savory spices without making the roast taste chocolatey — it's the rub's quiet secret.
How spicy is the rub?
Warm rather than hot — the paprika and black pepper give a gentle kick that augments the beef's natural flavor rather than overwhelming it.
How long do leftovers keep?
Up to 4 days in the fridge. Slice it thin and serve cold over greens, or warm it gently in a low oven to keep the center rosy.
Recipe Card
Ingredients
Method
- 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.
