Moroccan-Spiced Beef Roast with Date-Red Wine Glaze
Fragrant and bold, this Moroccan-Spiced Beef Roast is infused with a rich blend of warm spices—cumin, coriander, cinnamon, and paprika—that permeate the meat with depth and complexity. Slow-roasted until tender, the beef is finished with a luscious glaze of sweet dates and robust red wine, creating a luxurious balance of savory, smoky, and subtly sweet flavors. This dish brings the allure of North African cuisine to your table, offering an elegant centerpiece perfect for festive gatherings or refined dinners.
Ingredients
- 1 beef roast 3–4 lb
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 2 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp turmeric
- ½ tsp cayenne pepper adjust to taste
- 1 tsp sea salt
- ½ tsp black pepper
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 cup beef stock
- 1 cup dry red wine Cabernet or Syrah works beautifully
- 6 Medjool dates, pitted and chopped
- 2 tbsp tomato paste
- 1 tbsp honey
- 1 small bunch fresh cilantro or parsley, chopped for garnish
Instructions
- Mix cumin, smoked paprika, cinnamon, coriander, turmeric, cayenne, salt, and black pepper with olive oil to form a paste.
- Rub evenly over the beef roast. Cover and marinate for at least 2 hours (overnight for best flavor).
- Preheat oven to 325°F (160°C).
- In a large oven-safe pot or Dutch oven, heat a drizzle of oil over medium-high heat.
- Sear the beef on all sides until golden brown. Remove and set aside.
- In the same pot, add onion and garlic. Cook until softened and fragrant.
- Stir in tomato paste, then deglaze with red wine. Scrape up browned bits.
- Add beef stock, chopped dates, and honey. Stir well.
- Return beef to the pot, cover, and roast in the oven for 1.5–2 hours (or until internal temp reaches ~135°F for medium-rare or 145°F for medium).
- Remove roast and rest 10 minutes.
- Simmer the pan juices on the stove until slightly thickened into a glaze. Adjust seasoning.
- Slice beef and spoon glaze over. Garnish with fresh cilantro or parsley.