Spicy Beef Roast
Elevate your dinner game with this irresistible Spicy Beef Roast, a hearty dish brimming with bold flavors and comforting textures. Perfectly seasoned with a robust blend of paprika, cayenne pepper, cumin, and red chili flakes, this tender chuck or sirloin roast is seared to golden perfection before being slow-roasted in a rich beef broth alongside flavorful carrots, potatoes, and onions. The combination of savory spices and melt-in-your-mouth beef creates a dish that’s both warming and deeply satisfying. Ideal for family gatherings or special occasions, this recipe pairs perfectly with fresh parsley for a vibrant finishing touch. With only 20 minutes of prep, its impressive flavor and aroma make it a standout choice for those craving a spicy twist on traditional beef roast.
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Recipe Information
Ingredients
- 3 lbs Beef roast (chuck or sirloin)
- 2 tbsp Olive oil
- 5 cloves Garlic cloves, minced
- 2 tsp Paprika
- 1 tsp Cayenne pepper
- 1.5 tsp Ground cumin
- 1 tsp Ground black pepper
- 1.5 tsp Salt
- 1 tsp Dried oregano
- 0.5 tsp Red chili flakes
- 2 cups Beef broth
- 1 large Onion, sliced
- 4 medium Carrots, peeled and cut into chunks
- 3 medium Potatoes, peeled and quartered
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef roast dry with paper towels and allow it to come to room temperature for about 20 minutes.
In a small bowl, mix together the paprika, cayenne pepper, ground cumin, black pepper, salt, oregano, and red chili flakes.
Rub the spice blend all over the beef roast, pressing it into the surface to adhere.
Heat the olive oil in a large ovenproof Dutch oven or heavy skillet over medium-high heat.
Sear the beef roast on all sides until a golden-brown crust forms, about 3-4 minutes per side. Remove the roast from the pot and set it aside.
In the same pot, add the minced garlic and sliced onion, sautéing for 2-3 minutes until fragrant and softened.
Pour in 1 cup of beef broth to deglaze the pot, scraping up any browned bits with a wooden spoon.
Return the beef roast to the pot and add the remaining cup of beef broth, along with the carrots and potatoes around the sides of the roast.
Cover the pot with a lid or foil and transfer it to the preheated oven.
Roast the beef for approximately 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
Halfway through cooking, check the liquid level and add a little water or broth if necessary to keep the roast moist.
Once the beef is done cooking, remove it from the oven and let it rest for 10-15 minutes before slicing.
Serve the beef roast with the cooked vegetables and garnish with fresh parsley. Enjoy!
Nutrition Facts
Calories |
4419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.2 g | 355% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6385 mg | 278% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 27.1 g | ||
| Protein | 321.1 g | 642% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 44.5 mg | 247% | |
| Potassium | 8516 mg | 181% | |
*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.
