CHIPOTLE RUBBED BEEF WITH LEMON PARSLEY MAYO

Ingredients

• 1/2 cup chopped canned chipotle peppers in adobo sauce
• 1/4 cup tomato paste
• 1/4 cup chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, chopped
• 2 tsp fresh lemon juice
• 3 lb (1.5 kg) boneless beef inside round roast
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1 tbsp canola oil
• Lemon Parsley Mayo*

Directions

1. Preheat oven to 325°F.
2. To prepare rub, place chipotle peppers, tomato paste, rosemary, thyme, olive oil, garlic and lemon juice in a mini food processor. Process, using an on/off motion, until mixture forms a paste; set aside.
3. Sprinkle roast with salt and pepper.
4. Heat canola oil in a large non-stick frypan over medium-high heat. Add roast and brown on all sides.
5. Transfer roast to a cutting board. When cool enough to handle, spread rub evenly over roast.
6. Place roast on a rack in a roasting pan.
7. Roast until a meat thermometer registers 140°F, about 1 hour.
8. Transfer roast to a platter and cover with foil. Let stand for 10 minutes before carving.
9. Serve with Lemon Parsley Mayo.

Ingredients

• ​1 cup mayonnaise
• 1/4 cup fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1 tbsp grated lemon peel
• 1 tsp liquid honey
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper

Yield: Makes about 1 1/2 cups.

Directions

1. Combine all ingredients until blended.
2. Refrigerate until serving.