Mains
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.
Total time75 min
Prep25 min
Cook50 min
Yield6 servings
DifficultyMedium
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Recipe tags
MainsInternationalGluten freeNut freeEgg free
Recipe story
Shahbayyah roast — a trusted choice for a memorable family feast. Tied and seasoned, then slow-cooked until tender; serve with vegetables and gravy.
Ingredients
- Roast — any cut suitable for roasting from your butcher (weight as desired)
- Baharat (seven-spice mix)
- Salt
- Garlic cloves
- 2 tablespoons ghee (clarified butter)
- Onions, cut into wedges
- Chopped 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.
Method
- Tie the roast with thick twine in a square pattern, then sprinkle spices and salt on all sides.
- Make several slits with a knife on all sides of the roast and insert garlic cloves and pieces of carrot into them.
- In a pot over heat, melt the ghee and heat it, then brown the roast on all sides.
- When browned, put it into a pressure cooker, cover it with water and turn the heat on until scum appears on the surface so you can skim it off.
- Using the same ghee used to brown the roast, sauté the onion wedges and carrot.
- After skimming the scum and thoroughly cleaning the surface of the water, add the wilted onion and carrot on top of the roast in the pressure cooker, close it and leave it for two hours.
- Serve the shahbayyah roast with white rice, sautéed vegetables, and the roast sauce made from its cooking broth.
Notes and serving ideas
- Beef Wellington — with video
