Chili-Rubbed Roast Beef

Ingredients

• 1 tablespoon chili powder (such as McCormick)
• 4 pound eye-round roast 
• 0.5 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 4 small sweet potatoes scrubbed cut into 2-inch chunks

Equipment

• oven
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Take the roast out of the refrigerator and let it come to room temperature about 45 minutes before roasting.
2. Heat oven to 325 F.
3. Place the roast on a metal rack in a roasting pan, fat-side up, and rub with the chili and salt. Toss the sweet potatoes with the olive oil and place around the roast. Cook until an instant-read thermometer inserted in the center registers at least 120 F (for rare), about 1 hour and 15 minutes (15 to 20 minutes per pound). The potatoes should be fork-tender.
4. Remove from oven. Loosely cover the roast with foil and let stand 10 to 15 minutes. (The temperature will rise to 125 F.) Slice half the roast.
5. Serve with the sweet potatoes. Wrap and refrigerate the remaining meat for another meal.