Recipe: Ancho Chili-Rubbed Beef Roast (using round sirloin tip roast)

ANCHO CHILI-RUBBED BEEF ROAST

1 beef round (sirloin) tip roast (about 3 to 4 pounds)
ANCHO RUB:
2 tablespoons ground ancho chili powder
1 tablespoon minced garlic
2 teaspoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1 tablespoon vegetable oil
2 1/2 pounds sweet potatoes, peeled, cut into 1-inch pieces
Salt

Heat oven to 325 degrees F.

Combine Ancho Rub ingredients in small bowl. Reserve 2 tablespoons rub for potatoes. Press remaining rub mixture evenly onto beef roast.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.

Roast in 325 degrees F oven 1 3/4 to 2 hours for medium rare; 2 1/4 to 2 1/2 hours for medium doneness.

Remove roast when meat thermometer registers 140 degrees F for medium rare; 155 degrees F for medium. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5 F to reach 145 degrees F for medium rare; 160 degrees F for medium.)

Meanwhile combine reserved rub with oil in large bowl. Add sweet potatoes; toss to coat evenly. Place potatoes on metal baking pan sprayed with cooking spray.

Cover with aluminum foil and roast for 1 hour.

Uncover potatoes; stir and continue roasting 10 to 15 minutes or until tender.

Carve beef roast into thin slices; serve with potatoes. Season beef and potatoes with salt, as desired.

Servings: 6-8
Source: Cattlemen's Beef Board