Chili and Coffee-Rubbed Eye of Round

Follow these directions and let the meat chill overnight, it really makes a difference in the flavor.    For the instant coffee, I used Starbucks Via Packets.


2 Tablespoons instant coffee granules
2 teaspoons grated orange rind
2 Tablespoons fresh orange juice
1 1/2 Tablespoons chili powder
1 1/2 teaspoons kosher salt
4 garlic cloves, minced
1-2lb. eye-of-round roast, trimmed

Combine the coffee, orange rind, orange juice, chili powder, salt, and garlic; massage mixture evenly over the roast.  Place roast in a shallow roasting pan; and bake at 475 degrees for 20 minutes, turning after 10 minutes.  Reduce oven temperature to 300 degrees (do not remove roast from oven); bake an additional 30 minutes or until meat thermometer registers 120 degrees.  Remove roast from oven, and place on a cutting board or work surface.  Let rest at room temperature for 30 minutes.  Wrap roast in parchment paper, then in plastic wrap, and refrigerate for 8 hours or overnight.  Cut into VERY thin slices for sandwiches.  Serve with Aioli:  Mix together 1/4 cup mayonnaise, 2 Tablespoons dijon mustard, 4 teaspoons lemon juice, and 2 Tablespoons extra-virgin olive oil.

Recipe from Cooking Light Magazine