Egyptian Beef Roast
A hearty, slow-cooked beef roast infused with the flavors of Egypt. Serve with a side of your favorite vegetables.
Ingredients
- ●2 pounds beef roastChoose a chuck or round roast
- ●2 tablespoons hearty all-purpose flourFor dredging the roast
- ●2 tablespoons egyptian spicesAvailable at most Middle Eastern markets
- ●2 tablespoons olive oilFor browning the roast
- ●1 medium onionChopped
- ●3 cloves garlicMinced
- ●1 cup apple cider vinegarFor braising the roast
- ●1 cup beef brothLow-sodium
Instructions
- 1
Preheat oven to 325°F (160°C).
- 2
Season the roast with salt and pepper.
- 3
Dredge the roast in flour, shaking off excess.
- 4
Heat the olive oil in a large Dutch oven over medium-high heat.
- 5
Sear the roast until browned on all sides, about 2-3 minutes per side.
- 6
Remove the roast from the pot and set it aside.
- 7
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 8
Add the minced garlic and cook for an additional minute.
- 9
Add the apple cider vinegar, beef broth, and egyptian spices to the pot.
- 10
Return the roast to the pot and bring the liquid to a simmer.
- 11
Cover the pot with a lid and transfer it to the preheated oven.
- 12
Braise the roast for 2 1/2 to 3 hours, or until it reaches your desired level of tenderness.
- 13
Remove the pot from the oven and let the roast rest for 10-15 minutes before slicing and serving.