Total Time: 1 hour 15 min.
Makes: 12
1 Tbsp. chili powder
1-1/2 tsp. black pepper, divided
1 tsp. garlic powder
1 beef sirloin tip roast (3 lb.)
3/4 cup Kraft Original Barbecue Sauce, divided
6 cups coleslaw blend
1 cup Miracle Whip Dressing
12 submarine or French bread rolls, split
1 PREHEAT grill for indirect heat. For gas grill,
heat one side of grill to medium heat leaving
the other side off. For charcoal grill, start coals
on one side of barbecue and place a drip pan
on opposite side. Combine chili powder, garlic
powder and 1 tsp. pepper; rub evenly onto all
sides of meat. Place seasoned roast on cool
side of gas grill or over drip pan for charcoal
grill; cover with lid. Grill roast covered without
turning for 1 hour.
2 MIX coleslaw blend, dressing and remaining
1/2 tsp. pepper; set aside.
3 CHECK temperature. When internal temperature
of roast reaches 140°F, brush 1/4 cup of the
barbecue sauce over the roast and continue
grilling, covered, 10 min. or until internal
temperature reaches 150°F.
4 TRANSFER meat to carving board. Tent with foil.
Let stand 10 min. (Internal temperature will
rise to 160°F.)
5 CARVE meat across the grain into thin slices.
6 ADD meat slices to remaining 1/2 cup barbecue
sauce in large bowl; toss to coat. Serve on
rolls topped with slaw or served with slaw
on the side.
Makes 12 servings.
CAL 440, FAT 13g (sat 3.5g), CHOL 65mg,
SODIUM 910mg, CARB 53g, FIBER 5g, SUGARS 16g,
PROTEIN 28g, VIT A 50%DV, VIT C 45%DV,
CALCIUM 15%DV, IRON 30%DV
