Mom’s Middle Eastern Roast: A Family Favorite with Timeless Flavor
There’s something truly special about recipes passed down from our moms. They’re filled with love, tradition, and the kind of flavor that takes you back to childhood. This Middle Eastern roast is no exception—it’s the ultimate comfort food, slow-cooked to perfection with rich, aromatic spices and a tomato-based sauce that’s pure magic.
The Secret to This Recipe
It all starts with stuffing the meat with garlic cloves for bursts of flavor in every bite. Then, a generous coating of Middle Eastern spices transforms this roast into something truly unforgettable. After a quick sear to lock in the juices, the meat is smothered in tomato paste, creating the base for its mouthwatering sauce.
Slow-Cooked Perfection
Patience is key here. The roast simmers gently in a savory braising liquid, flipping every 30 minutes for even cooking and a deeper infusion of flavors. As the finishing touch, tender potatoes join the pot, soaking up all those delicious juices. After about 2.5 hours, you’ll have a roast that’s fall-apart tender and irresistibly good.
How to Serve It
Ladle the rich, tomatoey sauce over the roast and serve it atop a bed of fluffy rice. Each bite is packed with layers of flavor, making it the perfect meal to share with loved ones.
A Dish Worth Sharing
This recipe isn’t just food—it’s a story, a memory, and a connection to family. It’s the kind of dish that has everyone at the table coming back for seconds (and maybe even thirds).
Ready to make your own? Grab the recipe and enjoy a little taste of tradition that will quickly become a favorite in your home, too!
Ingredients:
Tri-tip roast (2-3 lbs is ideal)
32 oz beef bone broth (or you can use water)
6-8 cloves of garlic
1-2 lbs of small potatoes (I use Yukon gold, red, or fingerling)
1 small can of tomato paste
1 tbsp neutral oil (I use avocado oil)
1/2 tsp Ground cloves
1/2 tsp Curry powder
1/2 tsp Cumin
1/2 tsp All spice
1/8 tsp White pepper
1/8 tsp Cinnamon
salt to taste
Recipe:
Pat roast dry, trim garlic roots off, and allow roast to get to room temperature.
With a small knife, poke holes in the tri-tip roast and stuff with cloves of garlic.
Rub spices on roast.
Add neutral oil to pot and sear roast on all sides over high heat.
Once nicely crusted, spread on a layer of tomato paste to coat (about 1-tbsp).
Add 16 oz of beef bone broth (or a little more, you want to cover the roast at least halfway with liquid).
Cover pot and bring to a boil, then reduce to medium low.
Every 30 min or so you’ll want to check on the roast, flipping each time and reapplying tomato paste.
Once the liquid is absorbed (usually by the second or third flip), add more liquid to bring the level back up to about halfway up the roast.
After about 2 hrs, the roast should begin to feel tender. If so, add in your potatoes and allow roast to cook until potatoes are tender.
Once the potatoes are cooked, remove them and set aside.
If the roast is tender enough to your liking, remove from pot and set aside. If not, continue cooking in 30 min intervals, checking that the liquid doesn’t get too low.
Once desired level of tenderness is achieved, remove roast and set aside.
If liquid is a nice silky smooth consistency, you’re done. If you’d like to have more sauce, you can add a bit more beef broth at this point and let it cook down. If sauce is too thin, just cook uncovered for about 15-20 min until you get a nice thickness.
Slice or shred roast, serve over rice with potatoes. Ladle sauce over everything.
Enjoy!
