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.