BBQ-Rubbed Beef Roast
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Total Recipe Time: 1-3/4 hours to 2 hours
Makes 6 to 8 servings
1 beef Eye of Round Roast(about 2 to 3 pounds)
2 teaspoons water
1-3/4 pounds small new red potatoes, cut into 1-1/2-inch pieces
3 tablespoons chili powder
3 tablespoons packed brown sugar
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
|1.||Heat oven to 325°F. Combine BBQ 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. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness.
|3.||Remove Roast when meat thermometer registers 135°F. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
|4.||Meanwhile, combine reserved rub with 2 teaspoons water in large bowl. Add potatoes; toss to coat evenly. Place potatoes on metal baking pan and lightly spray 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.
Nutrition information per serving (1/6 of recipe): 315 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 100 mg sodium; 26 g carbohydrate; 3.6 g fiber; 37 g protein; 8.2 mg niacin; 0.6 mg vitamin B6; 1.7 mcg vitamin B12; 4.4 mg iron; 40.2 mcg selenium; 6.4 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, iron, selenium and zinc; and a good source of fiber.