1. Preheat oven to 475°.
2. Combine the first 7 ingredients; massage mixture evenly onto roast. Place roast in a small roasting pan; bake at 475° for 20 minutes, turning after 10 minutes.
3. Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 30 minutes or until a thermometer registers 120°. Remove roast from oven, and place on a cutting board or work surface. Let rest at room temperature for 30 minutes.
4. Wrap roast in parchment paper, then in plastic wrap, and refrigerate for 8 hours or overnight. Cut into very thin slices for sandwiches.
Mustard-Tarragon Beef Tenderloin: Replace the coffee with 2 tablespoons dry mustard, and the chili powder with 1 1/2 tablespoons brown sugar. Omit orange juice; decrease salt to 1 teaspoon. Replace eye-of-round roast with a 2-pound beef tenderloin roast, trimmed. After beef cooks and rests for 30 minutes, roll it in 1/4 cup chopped fresh tarragon. After refrigerating, cut into very thin slices for hors d'oeuvres. Serves 12 (serving size: about 2 ounces) CALORIES 111; FAT 4.3g (sat 1.6g); SODIUM 190mg
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