Roasted Beef and Potatoes with Middle Eastern Spices

A refreshing twist on the classic roast beef dish we know and love, this version incorporates an aromatic medley of Middle Eastern spices, elevating its flavor profile to new heights! This dish, featuring anti-inflammatory spices, is delicious and offers notable health benefits.

INGREDIENTS:

· 2 tablespoons dried basil

· 2 tablespoons dried parsley

· ½ tablespoon cumin

· 1 tablespoon coriander

· 1 tablespoon sumac

· 1 tablespoon white sugar

· ½ teaspoon white pepper

· ½ teaspoon aleppo pepper

· ½ teaspoon turmeric

· 2 teaspoons kosher salt

· 1 teaspoon minced garlic

· ½ tablespoon mustard powder

· ½ tablespoon paprika

· 1-2 tablespoons neutral oil

· 4 lb sirloin tip roast

· 4-5 tablespoons butter or ghee

· 1 lb. baby potatoes whole

INSTRUCTIONS:

1. Dry the roast using a paper towel. Preheat the oven to 375°F. In a large bowl, mix the herbs together.

2. Brush the sirloin roast with oil, then rub the herb blend over it. Place the roast in a frying pan with butter on medium-high heat. As you sear each side for 1-2 minutes, spoon the melted butter over the meat until it is evenly seared.

3. Move the roast to a roasting pan with a rack and set aside. Add the potatoes to the frying pan, tossing them in the butter for a few minutes before transferring them to the roasting pan next to the meat. Drizzle any remaining butter over the roast.

4. Place the roasting pan in the oven, reducing the temperature to 350°F. Bake uncovered for 1 hour and 30 minutes, or until the meat reaches your preferred level of doneness (140°F for medium).

5. Allow the roast to rest for 15 minutes before carving and serving.

6. To finish the potatoes, place them in a large bowl and drizzle a few spoonfuls of roast fat over them. Toss well and serve alongside the roast.

NOTE:

It tastes great with additional veggies, like steamed broccoli with Za'atar seasoning.