Coffee-Rubbed Beef Roast With Sweet Potatoes
This coffee-rubbed beef roast has a charred taste we love. Slow and steady cooking elevates this tougher cut of meat to tasty and tender perfection!
- 1 tbsp (15 mL) ground dark-roast coffee
- 1 tbsp (15 mL) light brown sugar
- 2 tsp (10 mL) smoked paprika
- 2 tsp (10 mL) ground cumin
- 2 tsp (10 mL) kosher salt
- ½ tsp (2 mL) black pepper
- Roast & Vegetables
- 1 boneless top round roast (about 3½ lbs./1.6 kg, see cook’s tips)
- 3 tbsp (45 mL) vegetable or olive oil, divided
- 4 medium sweet potatoes, peeled and diced (about 2 lbs./1 kg)
- 1 large red onion, cut into 1" (2.5-cm) wedges
Preheat the oven to 450°F (230°C).
Combine all of the rub ingredients in a small bowl. Reserve 1 tbsp (15 mL) of the rub for the vegetables. Brush the roast with 1 tbsp (15 mL) of the oil and evenly sprinkle the rub over the entire surface.
Toss the sweet potato wedges and onion with the remaining oil and reserved rub. Toss to coat.
Place the roast on the baking rack of the Enameled Cast Iron Pan. Place the vegetables around the roast.
Roast for 15 minutes, then reduce the temperature to 325°F (160°C) and cook to desired doneness using a meat thermometer (see cook’s tip).
Remove the pan from the oven and loosely tent with aluminum foil. Let it rest for 10 minutes (see cook’s tip).
Transfer the roast to a cutting board. Slice and serve with the vegetables.
- 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 310, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 85 mg, Sodium 610 mg, Carbohydrate 17 g, Fiber 3 g, Sugars 5 g (includes 0 g added sugar), Protein 44 g
Remove the meat from the refrigerator 30 minutes before cooking.
Top round roast is a lean cut that gets tender when you slow cook it. When you're ready to serve, slice it across the grain.
It will take about 1 hour and 15 minutes to 1 hour and 20 minutes to cook the roast to medium doneness, 135–140°F (57–60°C).
The roast’s temperature will rise as it rests.