Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine curry powder, salt, pepper, chili powder, paprika, cumin, coriander, cayenne and cinnamon in a small bowl. Stir in oil, garlic and gingerroot. Transfer half of the curry mixture to another bowl and set aside for pan sauce.
Pat roast dry with paper towel. Rub half of the curry mixture all over roast.
Place roast 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 1¼ to 1¾ 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). NOTE: See ‘AVERAGE ROAST COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.
Transfer roast to a cutting board, cover with foil and let rest for 15 minutes.
Meanwhile, heat pan drippings and butter in roasting pan over medium heat. Add onion and reserved curry mixture. Cook, stirring, for 3 to 5 minutes or until onions are starting to soften and spices are fragrant. Increase heat to medium-high. Stir in tomato paste; cook, stirring, for 1 minute. Stir in coconut milk, broth and apricots; bring to a boil, stirring and scraping up browned bits from pan. Reduce heat and simmer, stirring occasionally, for 10 to 15 minutes or until sauce thickens. Stir in lemon juice.
Carve roast across the grain into thin slices and serve with Creamy Curry Pan Sauce.