Spiced Round of Beef
Elevate your next family dinner or holiday gathering with this tender and flavorful Spiced Round of Beef—a slow-cooked masterpiece infused with a bold, aromatic spice rub featuring paprika, cumin, and a hint of cinnamon. Perfectly seared and then braised in rich beef stock alongside hearty carrots, celery, and onion, this dish boasts a melt-in-your-mouth texture and an irresistible depth of flavor. The secret lies in its long oven roast, where the beef becomes fork-tender and the spices meld beautifully with the savory pan juices. Serve this stunning centerpiece with the accompanying vegetables and a drizzle of its luscious juices for a comforting, crowd-pleasing meal that’s both rustic and elegant. Ideal for special occasions or a Sunday supper, this recipe will leave everyone asking for seconds! Keywords: spiced round of beef, slow-cooked beef recipe, tender beef roast, braised beef with vegetables, hearty dinner ideas.
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Recipe Information
Ingredients
- 4 pounds beef round roast
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 2 cups beef stock
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large yellow onion, chopped
- 2 bay leaves
Instructions
Preheat your oven to 325°F (163°C).
In a small bowl, mix together the kosher salt, black pepper, paprika, ground coriander, ground cumin, ground cinnamon, garlic powder, and onion powder to create the spice rub.
Pat the beef round roast dry using paper towels. Rub the olive oil all over the roast, then evenly coat it with the spice rub on all sides.
Heat a large oven-safe Dutch oven or heavy-bottomed skillet over medium-high heat. Sear the beef roast on all sides for about 2–3 minutes per side, until browned.
Remove the roast from the skillet and set it aside. Add the chopped carrots, celery, and yellow onion to the skillet. Sauté for 5 minutes until slightly softened.
Pour the beef stock into the skillet, using a wooden spoon to scrape up any browned bits from the bottom.
Return the beef roast to the skillet, nestling it among the vegetables. Add the bay leaves.
Cover the Dutch oven with its lid (or tightly cover the skillet with aluminum foil) and transfer it to the preheated oven.
Cook the roast for approximately 3 hours, or until the internal temperature reaches 190°F (88°C), ensuring that the meat is tender and easily shreds with a fork.
Remove the Dutch oven from the oven and let the roast rest for 15 minutes before slicing. Discard the bay leaves.
Serve the Spiced Round of Beef with the cooked vegetables and pan juices drizzled over the slices. Enjoy!
Nutrition Facts
Calories |
4895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.0 g | 340% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1601 mg | 534% | |
| Sodium | 4893 mg | 213% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 10.9 g | ||
| Protein | 539.5 g | 1079% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 54.4 mg | 302% | |
| Potassium | 8119 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
