Fire-and-Smoke Roast Beef Fire-and-Smoke Roast Beef

Author: Canadian Living

Chipotle-flavoured hot pepper sauces (such as Tabasco and Buffalo) are now available in many grocery stores. Or use some of the adobo sauce from canned smoked chipotle peppers and freeze the peppers for later use. Serve with Butternut Squash Cubes.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: March 2006



On cutting board, coarsely chop garlic; sprinkle with half of the salt. With flat side of knife or fork, mash to form paste; scrape into small bowl. Stir in oil, chili powder, chipotle sauce, oregano, cumin and remaining salt ; rub all over roast. Place on rack in roasting pan; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 4 hours.)

Roast in 425°F (220°C) oven for 15 minutes. Reduce heat to 325°F (160°C); roast until meat thermometer registers 140°F (60°C) for medium-rare, about 1 hour, or 150°F (65°C) for medium.

Transfer to cutting board; tent with foil and let stand until meat thermometer reaches 145°F (63°C) or 160°F (71°C) before carving, about 15 minutes.

Nutritional facts <b>Per servings:</b> about

  • Sodium 119 mg
  • Protein 1 g
  • Calories 69.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 12 g


  • Iron 5.0
  • Folate 10.0
  • Calcium 4.0
  • Vitamin A 79.0
  • Vitamin C 28.0
Share X

Fire-and-Smoke Roast Beef