Made this tonight to make french dips. The meat was ok, didn't have much of a beefy flavor, just the weird flavor of the rub. In the end the meat was fine for what we were using it for, once on a toast garlicky roll with melted cheese and dipped in the au jus it was completely fine. And 2 lbs of eye of round was about $5 cheaper than the "london broil" roast beef that I get from my deli counter. On it's own though, the lunchmeat has a ton more flavor than this did. I think I'll make it again though, this time I won't wast my time with the rub.
Chili and Coffee-Rubbed Eye of Round
Chilling the meat overnight and slicing it thinly the next day for sandwiches gives the spice rub more time to flavor the meat. The beef tenderloin variation, with its overnight chill, is a great make-ahead dish for parties; serve on toasted baguette with horseradish sauce and arugula.
More From Cooking Light
Total: 10 Hours
- Calories: 148
- Fat: 3.6g
- Saturated fat: 1.2g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.1g
- Protein: 25.6g
- Carbohydrate: 1.8g
- Fiber: 0.2g
- Cholesterol: 64mg
- Iron: 2.2mg
- Sodium: 439mg
- Calcium: 11mg
- 1/4 cup grated yellow onion
- 2 tablespoons instant coffee granules
- 2 teaspoons grated orange rind
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons kosher salt
- 4 garlic cloves, grated
- 1 (2-pound) eye-of-round roast, trimmed
- 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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