Directions

1. Preheat Bravo and set to roast at 360°F.
2. Toast caraway seeds in nonstick frying pan on stove over medium-high heat to release oil. Add olive oil and garlic cloves to caraway seeds. Toss and remove from heat.
3. Pour caraway mixture into a food processor. Add sambal, tomato sauce, cumin, and chili powder and pureé. Season with salt.
4. Place roast in enamel baking pan. Sprinkle salt and pepper all over beef. Rub harissa all over beef.
5. Insert Probe into roast. Set Probe to 120°F for medium-rare. Place into Bravo. Cook until internal temperature of 120°F is reached.
6. When done, remove roast. Let rest 10 min. Slice and serve.