Chili-Rubbed Roast Beef

Photo: Stefen Andersen

Yield: Makes 4 servings with leftovers
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calcium: 33mg
  • Calories: 494
  • Calories from fat: 0%
  • Carbohydrate: 13g
  • Cholesterol: 163mg
  • Fat: 18g
  • Fiber: 2g
  • Iron: 7mg
  • Protein: 66mg
  • Saturated fat: 5g
  • Sodium: 258mg

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

  1. 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.
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