Step 1Combine 1 tablespoon oil and chipotle chili, as desired; rub evenly over beef roasts.
Step 2Place roasts in center of grid over medium, ash-covered coals; arrange bell peppers around roasts. Grill peppers, covered, 8 to 10 minutes or until tender, turning once. Grill roasts, covered, 14 to 18 minutes (over medium heat on preheated gas grill, 14 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Transfer roasts to carving board; tent loosely with aluminum foil. Let stand 5 minutes.
Step 3Meanwhile prepare chimichurri sauce. Place parsley, garlic, oregano, salt and chili powder in food processor container. Cover; process until chopped. With motor running, slowly add oil and lime juice through opening in cover, processing until blended.
Step 4Carve roasts across the grain into slices. Season with salt, as desired. Serve roast and peppers with chimichurri sauce. Garnish with parsley sprigs, if desired.
Nutrition information per serving, using shoulder petite tender roast: 268 Calories; 162 Calories from fat; 18g Total Fat (4 g Saturated Fat; 12 g Monounsaturated Fat;) 45 mg Cholesterol; 358 mg Sodium; 8 g Total Carbohydrate; 2.4 g Dietary Fiber; 2 g Protein; 3.7 mg Iron; 3.8 mg NE Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.9 mg Zinc; 23 mcg Selenium.
This recipe is an excellent source of Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.