Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef
A Bready or Not Original! Use an eye of round roast to easily make the best roast beef sandwiches you've had in your life.
Course: Main Course
Keyword: beef, citrus, coffee
Author: Beth Cato
1orangezested and juiced
2Tablespoonsfresh orange juice
1 1/2Tablespoonscoffeefinely ground
1 1/2Tablespoonschili powder
1 1/2teaspoonskosher salt
2 - 2 1/2poundeye of round roast
Move your middle oven rack down a slot to be near the bottom and preheat oven to 475-degrees. Use a small roasting pan, or prepare a rimmed cookie sheet with aluminum foil and place a rack on top of it. Apply nonstick spray.
Combine the first seven ingredients in a small bowl. If the rub is too thick, add a touch more orange juice or water. Spread the mixture all over the roast.
Bake meat for 12 minutes, then turn it over and bake for another 12 minutes. It may start smoking because of the thick seasoning on the meat; if so, turn on the vent and keep an eye on things.
Without opening the oven, reduce heat to 300-degrees. Roast for another 30 minutes, or until a thermometer registers 120-degrees in the center.
Let the meat rest at room temperature for 30 minutes. Don't remove the crusted seasonings.
Wrap the roast in parchment paper and then encase in plastic wrap. Refrigerate it for 8 hours or overnight.
Serve the meat by cutting it into thin slices. Serve in hot or cold sandwiches, wraps, on crackers, or eat straight out of hand.