Spicy Cocoa Rubbed Roast

Flat out, this is a winner. I’m not gonna spend much time on a lengthy intro, cause I’d much rather show you a bunch of pictures… and links to sides to make it with… and then more pictures.

2-2.5 beef roast (grass-fed, preferred)
1 tsp chipotle chile powder
1/2 tsp onion powder
1/4 tsp cumin
1/2 tsp kosher salt
1 tsp cocoa powder

Preheat the oven to 325 degrees (Fahrenheit). Mix together the dry ingredients for the spice rub.

Trim the roast of any unwanted fat or sinew. Coat the roast thoroughly in the spicy cocoa rub.

I placed the roast on a rack in order to get heat to all sides and avoid the meat sitting in juices.

Roast for 15 minutes at 325 degrees, then without removing the roast, reduce the heat to 225 degrees and let it go for another 3 hours. The beef should hit about 145-150 degrees for an internal temperature before you pull it from the oven and let rest for 10 minutes. We want juices to redistribute and carryover cooking to jump the temp to 150-155 degrees before slicing off a hunk of beef for dinner. Oh and you should really make  Spicy Lime Sweet Potato Mash or Chili Lime Sweet Potato Fries to go with it.

OK, so I love leftovers. Often my favorite meals are made from the leftovers of the recipes I post here. I don’t always have the ability to share them with you, but tonight it’s happening.

Street Tacos.

My husband, who is sadly not a Paleo guy, said that they were flat out the best tacos I’ve ever made.  Honestly, the beef is good, but there are some stars to this taco show that bring the whole act home. First off, you gotta make my Spinach Guacamole! Make it and add a pinch of something spicy. Then you need to make a batch of Slim Palate’s absolutely PERFECT Cauliflower Tortillas! There is no reason to look any further in your quest for Paleo tortilla nirvana. This. Is. It.

I took my leftover roast and shaved off slices as thinly as I could. I reheated them by quickly frying in a super hot pan with my freshly made lard (thank you, Beyond Bacon).

I layered a heaping spoonful of Spinach Guacamole on first, then the seared shaved beef and topped with a couple fresh diced tomatoes for good measure. The guac really packs a flavor punch so I don’t feel the need to add even more cilantro and onion, but do what you want. I did add some hot sauce as I was eating them… couldn’t help myself.


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A couple kitchen tools help bring this delicious recipe (with fantastic leftovers) together: the right roasting set up, a good knife and a silicone baking sheet for preparing Slim Palate’s tortillas. I also like to use a nut-milk bag to draining the cauliflower like he directs. Here are some examples of the products I use:

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


  1. Pam Ekker says

    For a newbie who isn’t ready to make cauliflower tortillas…do you have another suggestion? A store bought kind that is good?
    I made a roast for dinner – not the spicy cocoa – just a regular roast. I am trying to figure out what to do tomorrow with the left over meat. Your tacos looked good…but I don’t think I’m ready for the cauliflower tortillas just yet. :)
    Any other suggestions?
    thanks! :)

    • popularpaleo says

      Totally. Do you want Paleo suggestions? Non-Paleo-wise, you could always make a gyro with fresh tomatoes, onions and tzatziki sauce! Orrrr maybe like a Philly Cheesesteak situation? Paleo-wise, I’d say slice it and toss together with some broccoli, portobellos, ginger, garlic and coconut aminos. Or make a chili with different peppers, some carrots, fire roasted tomatoes, chipotle peppers and additional ground beef topped with guacamole. It’s nice to have both the ground beef and the cubed roast beef. Hope that gives you something to work from!

    • says

      I didn’t. I wanted a good crust to form from the rub and decided to go uncovered. Because the temp was so low–and I let the roast rest for 10 minutes after it comes out of the oven–the juices were in the meat, and not on my cutting board.


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