Chili And Coffee-Rubbed Eye Of Round

• 1/4 cup grated yellow onion
• 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, grated
• 1 (2-pound) eye-of-round roast, trimmed

1. Preheat oven to 475u0b0.
2. Combine the first 7 ingredients; massage mixture evenly onto roast. Place roast in a small roasting pan; bake at 475u0b0 for 20 minutes, turning after 10 minutes.
3. Reduce oven temperature to 300u0b0 (do not remove roast from oven); bake an additional 30 minutes or until a thermometer registers 120u0b0. Remove roast from oven, and place on a cutting board or work surface. Let rest at room temperature for 30 minutes.
4. Wrap roast in parchment paper, then in plastic wrap, and refrigerate for 8 hours or overnight. Cut into very thin slices for sandwiches.
5. Mustard-Tarragon Beef Tenderloin: Replace the coffee with 2 -tablespoons dry mustard, and the chili powder with 1 1/2 tablespoons brown sugar. Omit orange juice; decrease salt to 1 teaspoon. Replace eye-of-round roast with a 2-pound beef tenderloin roast, trimmed. After beef cooks and rests for 30 minutes, roll it in 1/4 cup chopped fresh tarragon. After refrigerating, cut into very thin slices for hors d'oeuvres. Serves 12 (serving size: about 2 ounces) CALORIES 111; FAT 3g (sat 6g); SODIUM 190mg
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onion, coffee granules, orange rind, orange juice, chili powder, kosher salt, garlic

Taken from www.myrecipes.com/recipe/coffee-rubbed-eye-round (may not work)