Cross Rib Roast with Sweet Potatoes and Barbecue Sauce
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- Level
- easy
- Prep Time
- 20 mins
- Total Time
- 1 h 45 m
- Serves
- 4
Ingredients
- Sweet Potatoes and Roast
- 3 tbsp
- vegetable oil
- 45 ml
- 1 tbsp
- chili powder
- 15 ml
- 3
- medium sweet potatoes, washed and cut into thin wedges
- 3
- 1
- boneless cross rib beef roast, 2.6 lb (1.2 kg)
- 1
- 1 tbsp
- dry mustard
- 15 ml
- Barbecue Sauce
- 2 tbsp
- butter
- 30 ml
- 2 tbsp
- chili powder
- 30 ml
- 1 tsp
- garlic powder
- 5 ml
- 1 tsp
- ground cumin
- 5 ml
- 1 tsp
- dry mustard
- 5 ml
- 3/4 cup
- ketchup
- 180 ml
- 1/2 cup
- apple cider vinegar
- 125 ml
- 1/4 cup
- brown sugar
- 55 g
- 2 tbsp
- Worcestershire sauce
- 30 ml
Directions
Step 1
For the Sweet potatoes and roast: With the rack in the middle position, preheat the oven to 165°C (325°F)
Step 2
In a large bowl, combine 1 tbsp (15 ml) of the oil with the chili powder. Season generously with salt and pepper. Add the sweet potatoes and toss to coat well. Place the sweet potatoes around the sides of a non-stick baking sheet.
Step 3
In a skillet over medium-high heat, brown the beef roast on all sides in the remaining oil. Place the roast at the centre of the baking sheet. Rub the roast with the dry mustard. Season with salt and pepper. Bake in the oven for 50 minutes or until a thermometer inserted in the centre of the roast reads 63°C (145°F) for medium rare.
Step 4
Remove the baking sheet from the oven. Place the roast on a plate and cover with foil. Let rest for 15 minutes. Turn the oven off. Keep the sweet potatoes warm in the oven while you prepare the sauce.
Step 5
For the barbecue sauce: In a pot over medium heat, melt the butter. Add the spices and mix well.
Step 6
Add the remaining ingredients to the pot. Bring to a boil while whisking. Simmer just until the sauce thickens, about 5 minutes.
Step 7
On a work surface, thinly slice the meat against the grain. Serve the meat and sweet potatoes on plates. Serve with the barbecue sauce. Delicious served with small brioche buns.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 720
- Fat:
- 30 g
- Saturated Fat:
- 9 g
- Carbs:
- 57 g
- Fibre:
- 6 g
- Sugar:
- 35 g
- Cholesterol:
- 150 mg
- Protein:
- 59 g
- Sodium:
- 830 mg
