Courtesy of Dean's Natural Food Market

Moroccan Roast

Diet Type: Low Fat

Cooking Time: Over one hour


  1 3-pound eye of round roast
  6 cloves garlic, peeled and cut into slivers
  2 tablespoons coriander seeds, crushed
  2 tablespoons lemon zest
  1 tablespooon olive oil
  1 teaspoon Cumin seed, crushed
  1/2 teaspoon salt
  1/2 teaspoon fresh ground black pepper
  2 baking potatoes, quartered
  2 Spanish onions, peeled and quartered
  6 carrots, trimmed and cut into 2" pieces
  4 parsnips, trimmed and cut into 2" pieces

Trim excess fat from roast. Cut several 1/2" wide slits randomly into top and sides of roast. Insert garlic slivers into slits. In a small bowl stir together coriander seed, lemon peel, olive oil, Cumin seed, salt and pepper. Rub beef surface with spice mixture. Cover and chill for several hours or overnight. Preheat oven to 350 degrees. Place roast in a shallow roasting pan. Bake for 1 3/4 to 2 1/4 hours or until a thermometer inserted in the thickest portion of the meat registers 140 degrees for medium-rare doneness or 155 degrees for medium. Add assorted cut up vegetables during last 45 minutes of cooking. Remove from oven. Loosely cover with foil. Let stand for 10 minutes. Slice and serve with roasted vegetables.

Servings: 10

Author: Polly Pitchford, Full Spectrum Health™

Nutrition Facts

Serving Size: 1
Servings per Recipe: 10
Amount Per Serving 
Calories 285
Calories from Fat 55
 % Daily Value*
Total Fat 6g9%
  Saturated Fat 2g9%
  Mono Fat 3g 
Cholesterol 69mg23%
Sodium 203mg8%
Total Carbs 26g9%
  Dietary Fiber 6g22%
Protein 31g 
Vitamin C21%
Vitamin E6%
Vitamin A122%
Vitamin B-1237%
Vitamin B-630%
Pantothenic acid11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.