Chili-Rubbed Roast Beef
- 1 4- to 6-pound top-round or eye-round roast
- 4 small sweet potatoes, scrubbed and cut into 2-inch chunks
- ½ teaspoon kosher salt
- 1 tablespoon ground ancho chili (such as McCormick) or chili powder
- 2 tablespoons olive oil
Take the roast out of the refrigerator and let it come to room temperature about 45 minutes before roasting. Heat oven to 325° F. 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....