Here are the following ingredients:
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Follow these cooking methods/directions:
Combine oil, soy sauce, sugar, mustard, thyme, salt, paprika, pepper, cinnamon, ginger, nutmeg and garlic in a small bowl. Transfer 2 tbsp (30 mL) of the spice paste to another small bowl; set aside. Rub remaining spice paste all over roast.
Place roast fat side up on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 3 to 3¼ 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, or 170°F/77°C for well-done).
Transfer roast to cutting board, cover with foil and let rest for 15 minutes before carving.
Cranberry Pan Sauce: Meanwhile, drain off fat from drippings and discard. Heat pan drippings in roasting pan over medium-high heat. Add shallots; cook, stirring, for about 2 minutes or until softened. Gradually stir in red wine, beef broth and the reserved spice paste. Bring to a boil, stirring and scraping up any browned bits from pan. Reduce heat and simmer for 8 to 10 minutes or until sauce reduces to about 1½ cups (375 mL). Stir in cranberry sauce and bring back to a boil. Cook, stirring often, for 3 to 4 minutes or until sauce starts to thicken to syrupy consistency. Season with salt and pepper. Stir in chives.
Carve roast across the grain into slices and serve with Cranberry Pan Sauce.