Barbecued Beef Roast with Coffee Cocoa Rub

Rubbed with the bold and rich flavours of coffee, cocoa and chili powder, this indirect heat barbecued roast is balanced by basting with a classic and sweet store-bought barbecue sauce. Make sure to pat roast dry for best browning and flavour.
Yield 6 Servings Prep. Time 10 min Cooking Time 75 min Total Time 85 min


Here are the following ingredients:

  • 1 tbsp (15 mL) EACH vegetable oil and apple cider vinegar
  • 1 tbsp (15 mL) EACH instant espresso powder or instant coffee and cocoa powder
  • 1 tbsp (15 mL) EACH chili powder, fresh ground pepper and brown sugar
  • 2 tsp (10 mL) salt
  • ⅔ cup (150 mL) store-bought barbecue sauce
  • 2 lb (1 kg) Beef Eye of Round Oven Roast

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. 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.

  2. Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C).

  3. 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).

  4. 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.

    Estimated Cooking Times for Indirect Heat Barbecue Roasting