Roast beef tender enough to cut with a fork, each juicy slice is loaded with southwestern flavors to create this Southwestern Roast Beef.
Course: Main Course
Keyword: southwestern roast beef
3poundscenter cut top sirloin beef roast
1tablespoonNM chili powder
2teaspoonsgranulated garlic or garlic powder
1teaspoongranulated onion or onion powder
Stir together the salt, chili powder, cumin, paprika, garlic powder, onion powder, and cayenne. Tie the roast with cooking twine. You can watch a quick how to video here. (Tying isn't required, but it will help ensure an evenly cooked roast.) Set the roast on a rack over a baking tray or inside a roasting pan. Use a pastry brush to coat the roast generously with the honey mustard. Place the roast fat side down and sprinkle the roast with about 1/3 of the spices. Turn the roast over, so the fat side is on top, and sprinkle the top and sides with the remaining spices. A good rule of thumb is to sprinkle the roast until the spices no longer stick to it. I used about 2/3 of the rub.
Make sure the roast is still fat side up and cover lightly with plastic wrap and refrigerate 8 hours or overnight. Remove the roast from the refrigerator and set it on the counter about half an hour before cooking. (You can also cook it straight from the refrigerator, just expect to add a few minutes cooking time.)
Preheat the oven to 475 degrees. Uncover the roast and place it in the center of the very hot oven. Roast for 15 minutes, then reduce the temperature to 300 degrees, continue cooking for 45 minutes, or just until the roast hits 130 degrees. Remove from the oven and let the meat rest for at least 15 minutes before slicing. Enjoy!
A thermometer is a must when roasting meats. Whether you use a remote style thermometer that can be left in the roast while cooking, or a simple internal thermometer you can use to check the meat periodically, you'll find that the results are much more reliable and the meat turns out beautifully every time.