Pastrami-Spiced Beef Roast

📍 Where this dish comes from: Old City of Jerusalem · The Jewish Quarter
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This takes everything distinctive about pastrami’s exterior crust and applies it to a full roast, rather than the traditional smoked-and-steamed deli process, delivering that same peppery, coriander-forward flavor with a far simpler technique.

What You’ll Need

Pastrami-Spiced Beef Roast

A beef roast coated in a bold pastrami-style pepper and coriander crust, slow-roasted until tender.

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Prep Time: 15 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Course: Main Course

Cuisine: Jewish

Servings: 8 servings

Calories: 380kcal

Ingredients

• 1 beef roast (chuck or rump) 3–4 lbs
• 2 tbsp coarse black pepper
• 2 tbsp coriander seeds crushed
• 1 tbsp paprika
• 1 tbsp garlic powder
• 2 tsp salt
• 2 tbsp olive oil

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Instructions

• Mix black pepper, crushed coriander seeds, paprika, garlic powder, and salt.
• Rub the roast all over with olive oil, then press the spice mixture firmly onto every surface.
• Refrigerate uncovered at least 2 hours, or ideally overnight, to let the crust set.
• Preheat oven to 300°F (150°C).
• Place the roast on a rack in a roasting pan and cook 1 hour 45 minutes to 2 hours, until a thermometer reads 195°F (90°C) for a tender, sliceable result.
• Rest 15 minutes, then slice thin against the grain.

Nutrition

Serving: 1serving | Calories: 380kcal | Protein: 36g | Fat: 24g | Fiber: 1g

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Health Benefits

• A lean cut of beef roasted slowly provides a substantial source of protein and iron.
• A dry spice crust delivers bold, deli-style flavor without any added sugar or heavy sauce.
• Naturally low in carbohydrates as prepared here.

Pairs Well With

• Savory Onion Cauliflower "Kugel"
• Fennel and Orange Salad