Author: Canadian Living

This recipe I created one day when I had unexpected visitors. It's an easy recipe to make and everyone loved it.

  • Portion size 6 servings
  • Credits : Susan Rutter

Ingredients

  • 1 tablespoon sesame seeds
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 clove of garlic cut in small pieces
  • 1 teaspoon black pepper
  • 1 teaspoon curry powder Jamaican if possible
  • 2 cups low-sodium beef stock
  • 2 cups carrots peeled and cut into 1 inch pieces
  • 2 cups small russet potatoes unpeeled, cut in half

Method

Preheat oven to 325F (162C). Place your cooking pan on the counter and take out a good size length of aluminum foil to cover the roast completely; and enough to mount the sides for bouillon, and vegetables so they will not fall out. In a small bowl combine all spices, sesame seeds, black pepper, and olive oil. Swirl to combine. Let sit, covered in refrigerator for 30 minutes. Place roast in aluminum foil. Make small holes in the roast and place pieces of garlic throughout the roast. Pour bouillon over roast slowly and make sure all sides are still protected and not falling. Cut up your carrots and potatoes and prepare them for placement into the aluminum foil. With your hands, rub spice mixture completely over roast. Close aluminum foil on both sides and make sure everything is covered. Place in oven for approximately 3 hours for cooking (30 minutes per pound). Ovens will vary and this will cook your roast as medium-rare. You can cook it longer for medium. Add your carrots and potatoes 30 minutes before cooking time has completed for the roast. This recipes makes 6 servings. The roast will introduce your palette to a new level. The flavor of the bouillon, spices and the steaming of the roast makes this meal a fabulous one. Note: If you feel some people cannot eat "sesame seeds" then just omit them from the recipe. It will still be delicious.
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Sesame Roast Beef With Vegetables and Potatoes

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