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BBQ Roast Beef Sandwiches
BBQ Roast Beef Sandwiches

BBQ Roast Beef Sandwiches

3 Review(s)
Cook Minutes 1 Hr 15 Min
Prep : 10 Min Cook: 1 Hr 5 Min
Get outside and grill up a roast for dinner! Sliced and served in crusty rolls with a side of coleslaw, this barbecued roast beef is moist, tender and full of flavour.
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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 Original Spread
12 submarine or French bread rolls, split
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Step 1
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.
Step 2
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, Miracle Whip and remaining 1/2 tsp. pepper.
Step 3
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 Kitchen 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 Save Flavourful Meat Juices
Use a carving board with an indentation or "trough" to catch the juices from the meat as it is carved. Mix juices with the barbecue sauce before tossing with the sliced meat.
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.
Instead of serving the coleslaw as a side dish, spoon over the meat filling before covering sandwiches with tops of rolls.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 4 g
20 %
Cholesterol 60 mg
Sodium 1120 mg
47 %
Carbohydrate 48 g
Fibre 3 g
Sugars 3 g
Protein 32 g
Vitamin A
10 %
Vitamin C
20 %
8 %
35 %
Makes 12 servings, one sandwich (180 g) and 1/2 cup (125 mL) coleslaw each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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