Rating: 4 stars
132 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 132
  • 5 star values: 0
  • 132 Ratings

Save half of this roast and some of the gravy to make beef stroganoff, beef salad or beef fajitas with the leftovers.Plus: More Beef Recipes and Tips

Grace Parisi
March 2009

Gallery

© Yunhee Kim

Recipe Summary

active:
15 mins
total:
1 hr 20 mins
Yield:
8 to 10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Rub the roast with 1 tablespoon of the olive oil. In a small bowl, combine the ground coriander seeds and paprika with 2 teaspoons of kosher salt and 1 teaspoon of pepper. Rub the spice blend all over the roast.

    Advertisement
  • In a medium roasting pan, heat the remaining 1 tablespoon of olive oil. Add the roast and brown it well on all sides over moderate heat, turning with tongs, about 5 minutes. Turn the roast fat side up. Transfer the pan to the oven and roast the meat for 35 minutes, or until an instant-read thermometer inserted in the thinner end registers 120° for medium-rare meat. Transfer the roast to a cutting board and let rest for 20 minutes.

  • Set the roasting pan on the stove over high heat. Add the flour and cook for 2 minutes, whisking constantly. Add the stock and boil, whisking, until the gravy has thickened, 2 minutes. Season with salt and pepper. Slice the roast 1/4 inch thick and serve with the gravy.

Suggested Pairing

Dark-fruited Zinfandel.

Advertisement
Advertisement