Ancho Chili-Rubbed Beef Roast

Recipe Download Options
Ingredients
Total Recipe Time:  2 to 2-3/4 hours
Makes 6 to 8 servings


1 beef Sirloin Tip Roast (about 3 to 4 pounds)
1 tablespoon vegetable oil
2-1/2 pounds sweet potatoes, peeled, cut into 1-inch pieces
Salt


Ancho Rub:
2 tablespoons ground ancho chili powder
1 tablespoon minced garlic
2 teaspoons unsweetened cocoa powder
1 teaspoon ground cinnamon
Instructions
1.Heat oven to 325°F. Combine Ancho Rub ingredients in small bowl. Reserve 2 tablespoons rub for potatoes. Press remaining rub mixture evenly onto beef roast.
2.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°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 hours for medium doneness.
3.Remove roast when meat thermometer registers 140°F for medium rare; 150°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°-10°F to reach 145°F for medium rare; 160°F for medium.)
4.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.
5.Carve beef roast into thin slices; serve with potatoes. Season beef and potatoes with salt, as desired.
Nutritional Information
Nutrition information per serving, using beef Sirloin Tip Roast (1/6 of recipe): 472 calories; 14 g fat (4 g saturated fat; 5 g monounsaturated fat); 15 mg cholesterol; 139 mg sodium; 36 g carbohydrate; 6.1 g fiber; 50 g protein; 9.7 mg niacin; 1 mg vitamin B6; 2.6 mcg vitamin B12; 5.9 mg iron; 53.7 mcg selenium; 8.6 mg zinc.


This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.


Nutrition information per serving, using beef Sirloin Tip Roast (1/8 of recipe): 367 calories; 10 g fat (3 g saturated fat; 3 g monounsaturated fat); 112 mg cholesterol; 124 mg sodium; 29 g carbohydrate; 4.5 g fiber; 37 g protein; 7.1 mg niacin; 0.8 mg vitamin B6; 1.9 mcg vitamin B12; 3.9 mg iron; 40.5 mcg selenium; 6.5 mg zinc.


This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
Funded by The Beef Checkoff
Copyright © 2016 Cattlemen's Beef Board & National Cattlemen's Beef Association
Internal links within this website are funded and maintained by the Beef Checkoff.
All other outgoing links are to websites maintained by third parties. Read more >