Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine oil, vinegar, espresso powder, cocoa powder, chili powder, pepper, brown sugar and salt. Stir 1 tbsp (15 mL) coffee-cocoa rub into barbecue sauce; set aside. Pat roast dry with paper towel and brush evenly with remaining coffee-cocoa rub.
Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C).
Insert oven-safe meat thermometer into centre of roast. Place roast on grill over drip pan; turn off burner under drip pan. Close lid and cook for about 1¼ to 1½ hours for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium at the most).
Transfer roast to a cutting board, cover with foil and let rest for 15 minutes. Carve roast across the grain into thin slices and serve with reserved barbecue sauce mixture.
Leftover roast beef can be diced and simmered in barbecue sauce, and then served in warm corn tortillas with guacamole, corn, jalapeño slices and crumbled feta.
Eye of Round is a very lean cut, so our recommendation is to cook no more than to medium doneness and to slice thinly.