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Shahbayyah Roast (Tied Roast)

Shahbayyah roast — a hearty American-style roast that’s become very popular. You can cook it in a regular pot, but a pressure cooker makes the meat tender in less time. Serve with vegetables and the gravy; full method below.

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6 servingsBack to recipeMains

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Prep checklist

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Roast — any cut suitable for roasting from your butcher (weight as desired)Baharat (seven-spice mix)SaltGarlic cloves2 tablespoons ghee (clarified butter)Onions, cut into wedgesChopped carrots

How to make the gravy

Melt 3 tablespoons butter and add 3 tablespoons flour, stirring quickly to avoid lumps. Gradually whisk in 3 cups of the roast’s strained cooking liquid, season with salt, and cook until the gravy thickens and just begins to simmer.

Step 1

Tie the roast with thick twine in a square pattern, then sprinkle spices and salt on all sides.

Cooking notes

Beef Wellington — with video