Cumin Rubbed Pot Roast Recipe

This is a classic spin on a traditional pot roast. Freshly Ground Cumin is rubbed into a good cut of beef to add flavor. Then it is slow cooked for several hours to tenderize. The delicious drippings and onions are pureed to create an easy homemade sauce.

Ingredients

• 2 pounds

  beef roast

• 2 teaspoons

  Ground Cumin

• 2 teaspoons

  salt

• 1/4 cup

  vegetable oil

• 1

  onion, quartered

• 1

  garlic clove, pressed

• 6-ounce can

  tomato paste

• 1 cup

  water

• aluminum foil

• covered cast iron dish

Directions

Rub each side of the beef roast with one teaspoon of the cumin and salt. Add the vegetable oil to the pan and bring up to medium heat.

Cook each side of the roast until lightly golden brown, then remove from the pot. Quarter the onion and add to the hot oil. Press the garlic in, then stir and cook until translucent, about 2 minutes.

Add the tomato paste and water to the pot, stir to combine. Add the beef roast back in.

Cover the pot tightly with aluminum foil, next, add the top to create a good tight seal.

Bake the roast for 2 to 2.5 hours at 200-degrees. The roast is done when it gently pulls apart with a fork.

Remove the roast from the pan and cover with aluminum foil.

Use an immersion blender* to puree the onions into the drippings within the pot. Pour over the carved roast and serve immediately.

*If you don’t own an immersion blender, you may scoop out the drippings and onions and blend them in a blender if you like.