Ingredients

• 1 (3 -4 lb) round tip roast
• 1 tablespoon canola oil
• 2 1/2 lbs sweet potatoes, cut into 1-inch pieces
• 2 tablespoons dried ancho chile powder
• 1 tablespoon garlic, minced
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon

Instructions

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.