BBQ Roast Beef Sandwiches

• 1 Tbsp. chili powder
• 1-1/2 tsp. black pepper, divided
• 1 tsp. garlic powder
• 1 beef sirloin tip roast (3 lb.)
• 3/4 cup KRAFT Original Barbecue Sauce, divided
• 6 cups coleslaw blend (cabbage slaw mix)
• 1 cup MIRACLE WHIP Dressing
• 12 submarine or French bread rolls, split

1. Preheat grill for indirect heat by heating one side of the grill to medium heat and leaving the burners on the other side of grill turned off.
2. Mix chili powder, 1 tsp.
3. of the pepper and the garlic powder; rub evenly onto all sides of meat.
4. Place on cool side of grill; cover with lid.
5. Grill meat, without turning, 1 hour.
6. When internal temperature of meat reaches 140 degrees F, brush meat with 1/4 cup of the barbecue sauce.
7. Continue grilling, covered, 10 min.
8. or until internal temperature of meat reaches 150 degrees F. Transfer meat to carving board.
9. Tent with foil.
10. Let stand 10 min.
11. or until internal temperature reaches 160 degrees F. Meanwhile, toss coleslaw blend with dressing and remaining 1/2 tsp.
12. pepper.
13. Cut meat across the grain into thin slices.
14. Add to remaining 1/2 cup barbecue sauce in large bowl; toss to coat.
15. Spoon into rolls.
16. Serve with the coleslaw.

chili powder, black pepper, garlic powder, beef sirloin tip roast, barbecue sauce, cabbage slaw, miracle whip dressing, submarine

Taken from www.kraftrecipes.com/recipes/bbq-roast-beef-sandwiches-110312.aspx (may not work)