Beef Barbecue Recipes
Roast Beef with Firecracker Sauce Recipe
 Grilling Recipes
 

Roast Beef with Firecracker Sauce

6 lb Roast Beef, use Tenderloin Roast or Tip Roast for best results

Pre Roast Rub:
4 Tbs. Paprika
2 Tbs. Onion powder
2 Tbs. Garlic powder
4 tsp. Splenda artificial sweetener (type which measures equal to sugar)
2 tsp. Chili powder
1/2 cup Oil,

Barbecue Sauce:
4 Tbsp. Oil
2 small Onion, chopped finely
6 cloves Garlic, crushed
1 tsp. Chili flakes
2 Tbsp. Paprika
3 cups Tomato paste
1/2 cup Cider vinegar
2/3 cup Equal Brown Sugar, or Splenda
4 Tbsp. Dijon mustard
2/3 cup Worcestershire sauce

Mix all the rub ingredients together in a bowl. Add the oil last making a paste. Rub all over roast to include the fat side. Cover and refrigerate overnight. (I made this mix to cover a 6 lb roast beef.)

To make Barbecue sauce:
Put the oil in small saucepan over medium heat. Add the onion, garlic, and chili flakes, and cook them for about 5 minutes. Once onions are soft, add all the other ingredients plus 1/2 cup of water. Let the sauce simmer for 20-30 minutes. It will thicken, season that to finish the taste.

To Cook in the Oven:
Set your roast into a pan, fat side up, but put something under it, such as cut up onions, or potatoes that your guest will eat! The purpose of this is to make sure that it cooks evenly - this allows the air to flow all around the roast instead of just blasting the top.

To Cook on the Grill:
Preheat the grill at medium for 10 minutes. Place the meat on grill, searing all sides, then drop one burning (reduce heat) or move the meat to the edge away from charcoal if using a charcoal grill, making it an indirect heat. Throughout your cooking time, you should baste the roast with the Barbecue you made. I recommend basting every 20 minutes.

Cooking time will vary depending on what you are cooking but without a bone, cook your 6 lb roast for 3 hours at 325F/170C for medium. If you what it well done, add time. Internal temp should be 170F.

Per Serving: 72 Calories; 3 g Fat; 0.28 g Sat Fat; 0 mg Cholesterol; 14 mg Sodium; 12 g Carb; 2 g Fiber; 2 g Protein.

Yield: 12 Serving
 Cooking Time: 3-3.5 hours


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