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Combine salt, pepper, sugar, paprika, coriander, ginger, allspice, garlic powder, cinnamon and cloves in a small bowl. Reserve 1 tsp (5 mL) spice blend for vegetables.
Pat roast dry with paper towel. Rub with 2 tbsp (30 mL) oil and season all over with remaining spice blend. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast.
Toss fennel, apple, carrot, onion, celery and garlic cloves with remaining oil and reserved spice blend in a large bowl. Arrange in a single layer on parchment paper-lined rimmed baking sheet.
Place roast on middle rack and vegetables on lower rack in a preheated 450°F oven. Oven-sear roast and vegetables for 10 minutes. Reduce heat to 275°F (135°C); roast, uncovered, for about 1¾ to 2¼ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium at the most) and vegetables are golden brown and tender.
Transfer roast to a cutting board, cover with foil and let rest for 15 minutes. Divide the vegetables in half; cover one portion with foil to keep warm.
Meanwhile, melt half the butter over medium heat in the roasting pan with any drippings. Add tomato paste; cook, stirring, for 2 minutes. Stir in sherry; bring to a boil, scraping up any browned bits from pan. Cook for 2 to 3 minutes or until reduced slightly and starting to thicken. Stir in remaining roasted vegetables and broth; bring to a boil.
Reduce heat to medium-low and simmer for 8 to 10 minutes or until flavours blend together. Remove from heat and let cool slightly. Carefully transfer to a blender or to a tall, narrow pitcher or measuring cup and use an immersion blender; purée sauce until smooth. Stir in remaining butter; season with salt and pepper.
Carve roast across the grain into thin slices. Serve with roasted vegetables and Harvest Vegetable Sauce.