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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 325 degrees F. Combine rub ingredients; (all ingredients following the roast listed, minus the oil) and reserve 2 Tbs. for potatoes. Press remaining rub onto the beef. Use beef round tip roast. | 2. Place roast on rack in a shallow roasting pan. Insert oven proof meat thermometer so tip is centered in thickest part of the beef, not resting in fat. (Do not overcook.). | 3. Meanwhile, mix reserved rub and oil and toss with potatoes. Roast Potatoes in a greased baking pan, covered for 1 hour. After 1 hour stir potatoes and leave pan uncovered and cook for another 10 to 15 minutes or until the potatoes are tender. | 4. Put the potatoes in the oven during the last hour before roast should be done. I figure in resting time for roast or you can keep the potatoes warm in your convection oven which is what I do, cover back on. | 5. Remove the roast when the meat thermometer registers 140 degrees for medium rare; 155 degrees for medium. Let stand for 15 minutes and then carve the roast. Season with salt to your taste. | 6. Important - Let the roast stand and rest before cutting or it for 15 minutes or it won't cut nicely! | 7. Serve with potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tip roast	1	round	round	-	-	-	-
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
potato	2 1/2		cut sweet	-	-	-	-
ancho chile powder	2	tablespoons	dried	-	-	-	-
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
cocoa powder	2	teaspoons	unsweetened	8.17	2.0748	0.7023	0.4909
cinnamon	1	teaspoon	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.