1. |
Mix together salt, pepper, cinnamon, and cumin. Rub over roast. |
2. |
Heat 2 teaspoons of oil in large skillet. Add onions, garlic, and tarragon. Cover and cook over low heat for 10 minutes. Set aside. |
3. |
Heat remaining 2 teaspoons of oil in ovenproof pan large enough to hold all ingredients. Brown meat on all sides. |
4. |
Add garlic-onion mixture. Add parsley, thyme, and bay leaf. Cover. |
5. |
Bake in 325 ºF (160 ºC) oven for 11/2 hours, or until meat is tender. |
6. |
Remove meat to serving platter. Skim fat from cooking juices. Remove bay leaf and parsley. Cut roast in 1/4- to 1/2-inch slices. Pour a little cooking juice over roast and serve rest on side. |