Categories: Beef Main Dish

Ingredients

• 2 Tbsp. ground ancho chili powder
• 1 Tbsp. minced garlic
• 2 tsp. unsweetened cocoa
• 1 tsp. ground cinnamon
• Salt, to taste
• 1 (3 to 4 lb.) beef round (sirloin) tip roast
• 1 Tbsp. vegetable oil
• 2 1/2 lb. sweet potatoes, peeled, cut into 1-inch pieces

Directions

1. Heat oven to 325 degrees.

2. In a small bowl combine ancho chili powder, garlic, cocoa, cinnamon and salt. Reserve 2 Tbsp. ancho mixture. Rub remaining mixture evenly over roast.

3. Place roast, far side down on shallow roasting pan. Roast 1 hour, 45 minutes to 2 hours for medium rare, 2 hours 15 minutes to 2 hour 30 minutes for medium.

4. Meanwhile, combine reserved rub with vegetable oil in large bowl. Add sweet potatoes; toss to coat evenly. Place potatoes on metal baking pan coated with cooking spray. Cover with aluminum foil and roast for 1 hour. Uncover potatoes; stir and roast 10 to 15 minutes longer or until tender.

5. Remove roast when meat thermometer registers 140 degrees for medium-rare, 155 degrees for medium. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will rise 5 to 10 degrees.)

6. Carve beef roast into thin slices; serve with potatoes.

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