1 beef Eye of Round Roast(about 2 to 3 pounds)
2 teaspoons water
1-3/4 pounds small new red potatoes, cut into 1-1/2-inch pieces
3 tablespoons chili powder
3 tablespoons packed brown sugar
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
Heat oven to 325°F. Combine BBQ Rub ingredients in small bowl. Reserve 2 tablespoons rub for potatoes. Press remaining rub mixture evenly onto beef Roast.
Place Roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness.
Remove Roast when meat thermometer registers 135°F. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
Meanwhile, combine reserved rub with 2 teaspoons water in large bowl. Add potatoes; toss to coat evenly. Place potatoes on metal baking pan and lightly spray with cooking spray. Cover with aluminum foil and roast for 1 hour. Uncover potatoes; stir and continue roasting 10 to 15 minutes or until tender.
Carve beef Roast into thin slices; serve with potatoes.
Nutrition information per serving: 315 Calories; 54 kcal Calories from fat; 6 g Total Fat; 2 g Saturated Fat; 2 g Monounsaturated Fat; 70 mg Cholesterol; 100 mg Sodium; 26 g Total Carbohydrate; 3.6 g Dietary Fiber; 37 g Protein; 4.4 mg Iron; 8.2 mg Niacin; 0.6 mg Vitamin B6; 1.7 mcg Vitamin B12; 6.4 mg Zinc; 40.2 mcg Selenium;