Coffee Rubbed Roast Beef Sliced super thin, this simple to prepare roast makes amazing sandwiches. Combine a little sour cream or Greek yogurt with horseradish for an easy sandwich spread.
Prep Time: 5 minutes + 30 minutes brine time
Cook Time: 1½ hours
Yields: 8 servings
2 teaspoons vegetable oil
2 tablespoons Fire & Flavor Coffee Rub
2 to 2 ½ pound eye of round roast
Fire & Flavor Espresso Chili Brine
FIRST Prepare brine according to package directions. Place roast in a deep bowl and brine at room temperature for 30 minutes. Preheat oven to 500°F. Discard brine and pat roast dry. Rub roast with oil and generously coat all sides with coffee rub.
NEXT Place a wire rack atop a foil lined baking sheet. Place roast on rack and cook for 5 minutes per pound. Turn oven off (do not open oven door) and continue to cook for 1 – 1½ hours. A meat thermometer inserted in thickest part of roast should register 130°F for medium rare and 140°F for medium. If roast is not done after 1½ hours, heat oven to 225°F for 5 minutes, turn off, and continue to cook until roast reaches desired temperature.
LAST Let roast rest for 15 minutes before carving. Slice very thin using a serrated
knife and serve.