| Ingredients |
6 lb Roast Beef, use Tenderloin Roast or Tip Roast for best results
PRE ROAST RUB
4 tbsp Paprika
2 tbsp Onion powder
2 tbsp Garlic powder
4 tsp Splenda
2 tsp Chili powder
1/2 cup Oil, (120ml)
BBQ SAUCE
4 tbsp Oil
2 small Onion, chopped finely
6 cloves Garlic, crushed
1 tsp Chilli 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
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| Preparation |
1. 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.
2. To make BBQ sauce, put the oil in small saucepan over medium heat. Add the onion, garlic, and chilli 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.
3. If it is 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, not you! :-) What you are doing is making sure that it cooks evenly, it runs the air flow around the roast instead of blasting the top. If on the grill, preheat at medium for 10 minutes, put meat on gril, searing all sides, then drop one burning making it an indirect heat. Throughout your cooking time, you want to baste your roast with the BBQ you made. I rec basting every 20 minutes. This was the juiciest roast we have had in a long time.
4. Cooking time will vary depending on what you are cooking but without a bone, cook your 6 lb roast for 3 hrs at 325F/170C for medium. If you what it well done, add time. Internal temp should be 170F.
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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. |
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