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BBQ-Rubbed Beef Roast

Servings: Serves 6 to 8

Recipe courtesy of Cattlemen’s Beef Board and National Cattlemen’s Beef Association


  2 - 3 lbs beef eye round roast

  1-3/4 lbs red-skinned potatoes, cut into 1/2-inch pieces

  2 tsp water


  3 Tbs chili powder

  3 Tbs packed brown sugar

  2 tsp cider vinegar

  1 tsp worcestershire sauce

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Heat oven to 325°. Combine rub ingredients; reserve 2 tablespoons for potatoes. Press remaining rub onto roast. Place roast on a rack in a shallow roasting pan. Roast for 1-1/2 to 1-3/4 hours for medium rare doneness. Meanwhile mix reserved rub with 2 teaspoons water and toss with potatoes. Roast in a greased baking pan, covered, for 1 hour. Stir potatoes and continue to roast, uncovered, for 10 to 15 minutes or until tender. Remove roast when meat thermometer registers 135° for medium rare. Let stand 15 minutes. (Temperature will rise to 145°.) Carve and serve with potatoes.