Peri-Peri Oven Roast Beef with Potatoes

This Portuguese-inspired roast and potato recipe features a peri-peri spice rub that explodes with yummy flavours. Double the cayenne pepper if you love a higher heat level. Serve with store-bought peri-peri sauce for dipping.
Yield 6 Servings Prep. Time 15 min Cooking Time 115 min Total Time 130 min


Here are the following ingredients:

  • 2 tbsp (30 mL) sweet paprika
  • 4 tsp (20 mL) salt
  • 1 tbsp (15 mL) dried oregano leaves
  • 2 tsp (10 mL) EACH granulated sugar, smoked sweet paprika and fresh ground pepper
  • 1 tsp (5 mL) EACH ground cardamom, coriander, cumin and ginger
  • 1 tsp (5 mL) EACH onion powder and garlic powder
  • ½ tsp (2 mL) cayenne pepper (approx)
  • 3 lb (1.5 kg) Beef Sirloin Tip Oven Roast
  • 2 lb (1 kg) potatoes, peeled and cut into chunks
  • ¼ cup (60 mL) olive oil, divided
  • Peri-peri sauce

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine paprika, salt, oregano, sugar, smoked paprika, pepper, cardamom, coriander, cumin, ginger, garlic powder, onion powder and cayenne, to your taste, in a small bowl. Measure out 2 tbsp (30 mL) of the spice blend and set aside for potatoes. Pat roast dry with paper towel. Rub remaining spice blend all over roast.

  2. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast.

  3. Toss potatoes, reserved spice blend and oil in a large bowl. Arrange in single layer on parchment paper-lined baking sheet.

  4. Place potatoes in bottom-third of oven and roast on middle rack in preheated 450°F to oven-sear for 10 minutes. Reduce heat to 275°F; roast, uncovered and tossing potatoes occasionally, 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, 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.

  5. Transfer roast to a cutting board, cover with foil and let rest for 15 minutes.

  6. Carve roast across the grain into thin slices. Serve with roasted potatoes and peri-peri sauce.