Name: Spiced Roast Beef and Vegetables
Yield: Makes 6 to 8 servings
Ingredients: 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1/2 teaspoon whole black peppercorns; 3/4 teaspoon salt; 1/2 teaspoon ground ginger; 1/8 teaspoon cayenne pepper; 2 1/2 pounds russet potatoes, peeled, cut into 1-inch chunks; 8 medium carrots, peeled, cut diagonally into 2-inch lengths; 4 tablespoons extra-virgin olive oil; 1 3- to 3 1/4-pound beef eye of round roast; 1 garlic clove, thinly sliced; 2 tablespoons chopped fresh cilantro

Spiced Roast Beef and VegetablesRichard Eskite

As American cities filled up in the early part of the twentieth century, new urbanites learned to make the most of small apartment kitchens by using recipes that yielded a lot of food with little bother. Roast beef with vegetables filled the bill. Cattle, raised on enormous western ranches, and beef were moved efficiently around the country on the transcontinental railroad system, so the meat was cheap and plentiful. A spice rub and cilantro make this roast especially appealing.

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