~ 2 To 2 1/2 Pounds Boneless Bottom Round Roast
~ 1 Tbsp. Dried Chipotle Chili Peppers, Seeded And Finely Chopped (About 2 Tsp.) Or 1/2 Tbsp. Cayenna Pepper
~ 1 Tbsp. Snipped Fresh Oregano Or 1 Tsp. Dried Oregano, Crushed
~ 1 Tbsp. Oilve Oil
~ 1 Tsp. Ground Cumin
~ 1/2 Tsp. Salt
~ 2 Cloves Garlic, Minced
(1) For rub, combine chipotle peppers, oregano, oil, cumin, salt and garlic. Spread over surface of meat, rubbing in with glove-covered hands. Cover and chill for 6 to 24 hours. (2) Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 425 degree F. oven. For medium rare, roast for 30 to 35 minutes or unil meat thermometer registers 140 degrees F. Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145 degrees F. (For medium, roast 40 to 45 minutes or until meat thermometer registers 155 F degrees. Cover and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F.Makes 6-8 Servings.