Chili-Rubbed Roast Beef

Chili-Rubbed Roast Beef Recipe
Photo: Stefen Andersen

Yield:

Makes 4 servings with leftovers

Recipe from

Real Simple

Recipe Time

Prep: 30 Minutes
Other: 1 Hour, 30 Minutes

Nutritional Information

Calcium 33 mg
Calories 494
Caloriesfromfat 0 %
Carbohydrate 13 g
Cholesterol 163 mg
Fat 18 g
Fiber 2 g
Iron 7 mg
Protein 66 mg
Satfat 5 g
Sodium 258 mg

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

Preparation

Take the roast out of the refrigerator and let it come to room temperature about 45 minutes before roasting. Heat oven to 325° 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. Cook until an instant-read thermometer inserted in the center registers at least 120° F (for rare), about 1 hour and 15 minutes (15 to 20 minutes per pound). The potatoes should be fork-tender. Remove from oven. Loosely cover the roast with foil and let stand 10 to 15 minutes. (The temperature will rise to 125° F.) Slice half the roast. Serve with the sweet potatoes. Wrap and refrigerate the remaining meat for another meal.

Note:

Jane Kirby,

February 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note