Spicy Chuck Roll Roast

Name: Spicy Chuck Roll Roast
Cook time: 120 min
Total time: 120 min
Cuisine: British
Ingredients: beef chuck roll — 1 kg; ground cumin — 1/2 tsp; sweet paprika — 1 tsp; curry powder — 1/2 tsp; ground coriander — 1/2 tsp; granulated garlic — 1/2 tsp; salt — 1 tsp; refined vegetable oil — 2 tbsp

120 minutes

Medium

Chuck roll is a great beef cut for roasting it as a whole piece. The result is the dish with an appetizing browned crust on the outside and juicy meat inside.

And if you don't have a chuck roll, you can cook rib roast or striploin this way. Or even tenderloin - but that's too expensive for a roast, and it requires a different cooking approach.

You can serve meat cooked this way as a main course with a side dish, or let it cool completely and use it for appetizers and salads.

Main Courses

1 day ago

Ingredients for 6 servings:

Base

beef chuck roll

1 kg

Spicy Mix

ground cumin

1/2 tsp
sweet paprika

1 tsp
curry powder

1/2 tsp
ground coriander

1/2 tsp
granulated garlic

1/2 tsp
salt

1 tsp
refined vegetable oil

2 tbsp

Recipe:

Source: https://flavorit.com/recipe/spicy-chuck-roll-roast/

In a bowl, combine vegetable oil, salt and spices.

Rub the meat with the spices, cover with plastic wrap and leave at room temperature for 30-40 minutes.

Then pat dry with paper towel to remove excess moisture (do not wipe, blot) and tie with kitchen twine to keep the shape of the meat cut.

Heat a frying pan over high heat and add a little vegetable oil. Sear the meat quickly on all sides until browned.

Transfer to a fireproof dish and place in a preheated oven at 180°C (355°F).

If you have an instant-read thermometer, it should read 57-60°C (135-140°F) – after resting, it will be medium rare with a temperature of about 63-64°C (146-147 °F) – the optimum for roast beef. Keep in mind that during the resting period, the internal temperature of the meat will rise a bit more due to the heat from the oven.

It took me 35 minutes to get it to the right temperature, but the time may vary from oven to oven and for different sized cuts of meat.

Remove the finished roast from the oven, transfer from the roasting pan to a plate, and cover with aluminum foil. Let rest for 10 minutes. Then slice and serve. Or allow to cool completely in foil and use as a base for appetizers or salads.