Add an Oven Roasting Recipe
ANCHO CHILI-RUBBED BEEF ROAST – 2 to 2-3/4 hours
1 beef round tip roast (3 to 4 lb)
1 Tbsp vegetable oil
2-1/2 lb sweet potatoes, cut into 1" pieces
Rub:
2 Tbsp ancho chili powder
1 Tbsp minced garlic
2 tsp unsweetened cocoa powder
1 tsp ground cinnamon
- Heat oven to 325ºF. Combine rub ingredients; reserve 2 Tbsp for potatoes. Press remaining rub 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°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness. (Do not overcook.)
- Meanwhile mix reserved rub and oil; toss with potatoes. Roast in greased baking pan, covered, 1 hour. Stir potatoes; roast, uncovered, 10 to 15 minutes or until tender.
- Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Let stand 15 minutes. (Temperature will rise to 145°F for medium rare; 160°F for medium.) Carve roast; season with salt. Serve with potatoes.
6 to 8 servings
CHILI-CRUSTED TRI-TIP ROAST – 1 to 1-1/4 hours
1 beef tri-tip roast (1-1/2 to 2 lb)
Rub:
1 Tbsp chili powder
2 tsp ground cumin
1 tsp onion powder
1/2 tsp garlic powder
- Heat oven to 425°F. Combine rub ingredients and 1/4 tsp pepper; press onto beef roast.
- Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.
- Remove roast when instant-read thermometer inserted in thickest part registers 135°F for medium rare; 150°F for medium. Let stand 15 minutes. (Temperature will rise to reach 145°F for medium rare; 160°F for medium.) Carve roast across the grain; season with salt.
6 to 8 servings
