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Roast Beef with Firecracker Sauce




Source of Recipe


Marla


List of Ingredients




Roast Beef with Firecracker Sauce


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 artificial sweetener (type which measures equal to sugar)
2 tsp Chili powder
1/2 cup Oil, (120ml)

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




Recipe



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.

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 grill, searing all
sides, then drop one burning making it an indirect heat. Throughout your
cooking time, you want to baste your roast with the Barbecue you made. I
recommendv basting every 20 minutes. This was the juiciest roast we have had in a long
time.

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.