Chili-Rubbed Roast Beef

Chili-Rubbed Roast Beef
Stefen Andersen
 
Makes 4 servings, with leftovers
preparation
30
minutes
cooking
120
minutes

Ingredients

1
4- to 6-pound
top-round or eye-round roast
1
tablespoon
ground ancho chili (such as McCormick) or chili powder
1/2
teaspoon
kosher salt
4
small sweet potatoes, scrubbed and cut into 2-inch chunks
2
tablespoons
olive oil

Directions

  1. Take the roast out of the refrigerator and let it come to room temperature about 45 minutes before roasting.
  2. Heat oven to 325º F. Place the roast on a metal rack in a roasting pan, fat-side up, and rub with the chili and salt. Toss the sweet potatoes with the olive oil and place around the roast.
  3. Cook until an instant-read thermometer inserted in the center registers at least 120º F (for rare), about 1 hour and 15 minutes (15 to 20 minutes per pound). The potatoes should be fork-tender. Remove from oven.
  4. Loosely cover the roast with foil and let stand 10 to 15 minutes. (The temperature will rise to 125º F.) Slice half the roast. Serve with the sweet potatoes. Wrap and refrigerate the remaining meat for another meal.
     
Jane Kirby
January 2004

Nutritional Information

  • Per Serving
  • Calories 494
  • Calcium 33 mg
  • Carbohydrate 13 g
  • Cholesterol 163 mg
  • Fat 18 g
  • Fiber 2 g
  • Iron 7 mg
  • Protein 66 mg
  • Sat Fat 5 g
  • Sodium 258 mg
What does this mean? See Nutrition 101.