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Moroccan-Spiced Beef Roast with Date-Red Wine Glaze

Cuisine:
Courses:
Dietary: Gluten Free, Keto
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
  1. 1
    Mix cumin, smoked paprika, cinnamon, coriander, turmeric, cayenne, salt, and black pepper with olive oil to form a paste.
  2. 2
    Rub evenly over the beef roast. Cover and marinate for at least 2 hours (overnight for best flavor).
  3. 3
    Preheat oven to 325°F (160°C).
  4. 4
    In a large oven-safe pot or Dutch oven, heat a drizzle of oil over medium-high heat.
  5. 5
    Sear the beef on all sides until golden brown. Remove and set aside.
  6. 6
    In the same pot, add onion and garlic. Cook until softened and fragrant.
  7. 7
    Stir in tomato paste, then deglaze with red wine. Scrape up browned bits.
  8. 8
    Add beef stock, chopped dates, and honey. Stir well.
  9. 9
    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).
  10. 10
    Remove roast and rest 10 minutes.
  11. 11
    Simmer the pan juices on the stove until slightly thickened into a glaze. Adjust seasoning.
  12. 12
    Slice beef and spoon glaze over. Garnish with fresh cilantro or parsley.
Read it online: https://orovalentio.com/recipe/chilled-keto-avocado-egg-salad-lettuce-wraps/