BBQ Roast Beef Sandwiches

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prep time

10 min

total time

1 hr 15 min

makes

photo by:

kraft

recipe by: kraft

What You Need

1 Tbsp. chili powder

1 Tbsp. garlic salt

1-1/2 tsp. black pepper, divided

1 beef sirloin tip roast (3 lb./1.5 kg)

3/4 cup Kraft Original BBQ Sauce, divided

6 cups coleslaw blend

3/4 cup Miracle Whip Dressing

12 submarine or French bread rolls, split

Make It

PREHEAT barbecue for indirect heat by heating one side of the barbecue to medium heat and leaving burners on other side of barbecue turned off. Combine chili powder, garlic salt and 1 tsp. of the pepper; rub evenly onto all sides of meat. Place on cool side of barbecue; cover with lid.

GRILL meat, without turning, 1 hour. When internal temperature of meat reaches 140ºF, brush meat with 1/4 cup of the barbecue sauce. Continue grilling, covered, 10 min. or until internal temperature of meat reaches 150ºF. Transfer meat to carving board. Tent with foil. Let stand 10 min. or until internal temperature of meat rises to 160ºF. Meanwhile, mix coleslaw blend, dressing and remaining 1/2 tsp. pepper.

CUT meat across the grain into thin slices. Add to remaining 1/2 cup barbecue sauce in large bowl; toss to coat. Spoon into rolls. Serve with the coleslaw.

kraft kitchens tips

Special Extra

Place roll halves, cut-sides down, around outside edge of barbecue. Grill 2 min. or until lightly toasted before filling as directed.

How to To Grill Roast Over Direct Heat

Preheat barbecue to medium heat. Grill meat, covered, 40 min. or until internal temperature of meat registers 140ºF, turning every 10 min. Remove 1/2 cup of the barbecue sauce; place in large bowl. Brush 2 Tbsp. of the remaining sauce onto meat. Grill, covered, an additional 5 min. Turn meat over; brush with remaining 2 Tbsp. sauce. Grill, covered, an additional 5 to 10 min. or until internal temperature of meat registers 150ºF. Transfer meat to carving board. Tent with foil. Continue as directed.

Variation

Instead of serving the coleslaw as a side dish, spoon over the meat filling before covering sandwiches with tops of rolls.