Chili and Coffee-Rubbed Eye of Round

Ingredients

• 1.5 tablespoons chili powder 
• 2 pound eye-of-round roast trimmed
• 4  garlic cloves grated
• 2 tablespoons coffee granules instant
• 1.5 teaspoons kosher salt 
• 2 tablespoons orange juice fresh
• 2 teaspoons orange rind grated
• 0.3 cup onion yellow grated

Equipment

• baking paper
• oven
• plastic wrap
• roasting pan
• kitchen thermometer
• cutting board

Directions

1. Preheat oven to 47
2. Combine the first 7 ingredients; massage mixture evenly onto roast.
3. Place roast in a small roasting pan; bake at 475 for 20 minutes, turning after 10 minutes.
4. Reduce oven temperature to 300 (do not remove roast from oven); bake an additional 30 minutes or until a thermometer registers 12
5. Remove roast from oven, and place on a cutting board or work surface.
6. Let rest at room temperature for 30 minutes.
7. Wrap roast in parchment paper, then in plastic wrap, and refrigerate for 8 hours or overnight.
8. Cut into very thin slices for sandwiches.
9. Mustard-Tarragon Beef Tenderloin: Replace the coffee with 2 tablespoons dry mustard, and the chili powder with 1 1/2 tablespoons brown sugar. Omit orange juice; decrease salt to 1 teaspoon. Replace eye-of-round roast with a 2-pound beef tenderloin roast, trimmed. After beef cooks and rests for 30 minutes, roll it in 1/4 cup chopped fresh tarragon. After refrigerating, cut into very thin slices for hors d'oeuvres.
10. Serves 12 (serving size: about 2 ounces) CALORIES 111; FAT 3g (sat 6g); SODIUM 190mg