Coriander Roast Beef with Red Wine Sauce

This dinner is a really good way to make what feels like a big fancy holiday dinner in no time. This is also the best way to use the last, almost stale glass of red wine before it goes bad. It really makes a delicious sauce to dress this up with.

Coriander Roast Beef with Red Wine Sauce


  • 1 beef eye of round roast (3 and 1/2 – 4lb)

  • 2 tbsp of organic cold pressed extra virgin olive oil

  • 1 tbsp of coarse ground coriander seeds

  • 1 tsp sweet paprika

  • Himalayan sea salt and a fresh ground pepper

  • 1 1/2 tablespoon organic corn starch

  • 1 cup organic beef bone broth

  • 1 cup red wine


  1. Preheat oven to 350 degrees Fahrenheit.

  2. Rub the roast with 1 tbsp of olive oil and massage into the meat.

  3. In a separate bowl combine coriander, paprika, and 2 tsp salt and 1 tsp pepper.

  4. Massage seasoning on to the roast.

  5. In an oven safe frying pan or roasting pan heat 1 tbsp of olive oil and add the roast to brown on all sides by rotating around in the pan.

  6. Move the roast in the pan to the oven and roast for 35-40 minutes.

  7. Using a thermometer check the roast and when it hits 120 degrees Fahrenheit it is med-rare.

  8. Transfer roast onto a cutting board.

  9. Let the roast rest for 20 minutes.

  10. Move the roasting pan to the stove top and place over high heat.

  11. Add your corn starch to the juices and cook and whisk for 2 minutes.

  12. Gradually whisk in the beef stock and red wine and cook for another 2 minutes.

  13. Add salt and pepper to taste.

  14. Slice the roast beef about 1/4 inch thinks.

  15. Drizzle roast with gravy.

  16. Serve with your favorite veggie side and enjoy!

This is best served with a side of carrots, potatoes and snap peas.

Recipe Extra: How to make roast beef video.