Total Recipe Time: 1-3/4 to 2 hours

1 beef eye 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

BBQ Rub:
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 1-1/2 to 1-3/4 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.


Makes 6 to 8 servings

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.

Funded by The Beef Checkoff