1. Preheat oven to 475°.
2. Combine the first 7 ingredients; massage
mixture evenly onto roast. Place roast in a small
roasting pan; bake at 475° for 20 minutes, turning
after 10 minutes.
3. Reduce oven temperature to 300° (do not remove
roast from oven); bake an additional 30 minutes or
until a thermometer registers 120°. 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.
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 4.3g (sat
1.6g); SODIUM 190mg
