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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