Spiced Roast Beef and Vegetables

Ingredients

• 3 pound beef eye of round roast 
• 0.5 teaspoon peppercorns whole black
• 8 medium carrots peeled
• 0.1 teaspoon cayenne pepper 
• 1 teaspoon coriander seeds 
• 1 teaspoon cumin seeds 
• 2 tablespoons cilantro leaves fresh chopped
• 1  garlic clove thinly sliced
• 0.5 teaspoon ground ginger 
• 4 tablespoons olive oil extra-virgin
• 2.5 pounds russet potatoes peeled cut into 1-inch chunks
• 0.8 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• knife
• roasting pan
• kitchen thermometer
• aluminum foil
• ziploc bags
• rolling pin
• meat tenderizer

Directions

1. Preheat oven to 350°F.
2. Place first 3 ingredients in heavy small plastic bag. Using meat mallet or rolling pin, crush spices.
3. Transfer crushed spices to small bowl; mix in salt, ginger and cayenne.
4. Toss potatoes, carrots and 3 tablespoons oil in large bowl.
5. Sprinkle with salt and pepper.
6. Spread vegetables in large roasting pan. Roast 30 minutes.
7. Meanwhile, using tip of knife, make several slits in roast; insert garlic into slits.
8. Brush roast with remaining 1 tablespoon oil. Rub spice mixture over roast.
9. Push vegetables to sides of pan, leaving space in center.
10. Place roast in center of pan. Roast until meat thermometer inserted into center of meat registers 125°F for medium-rare, about 1 hour.
11. Transfer roast to platter. Tent with foil. Increase oven temperature to 450°F.
12. Spread vegetables in pan; continue roasting until vegetables are tender and brown, about 10 minutes.
13. Sprinkle with cilantro.
14. Surround roast with vegetables.
15. Cut roast into thin slices and serve.