Ingredients
- 1 beef round (sirloin) tip roast (about 3 to 4 pounds)
- Ancho Rub:
- 2 tablespoons ground ancho chili powder
- 1 tablespoon minced garlic
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 tablespoon vegetable oil
- 2-1/2 pounds sweet potatoes, peeled, cut into 1-inch pieces
- Salt
Instructions
- 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.
- 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.
- Remove roast when meat thermometer registers 140°F for medium rare; 155°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°F to reach 145°F for medium rare; 160°F for medium.)
- 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.
- Carve beef roast into thin slices; serve with potatoes.
- Season beef and potatoes with salt, as desired.
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