Comida Kraft
Recipe Box

BBQ Sirloin Roast

No referer *
BBQ Sirloin Roast is rated 4.074074074074074 out of 5 by 27.
Prep Time
10
min.
Total Time
1
hr.
15
min.
Servings

12 servings

Discover the secrets of dry rub and grilling with indirect heat in this quick, informative video how-to for BBQ Sirloin Roast.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF. Mix seasonings; rub onto all sides of meat.
  • Place meat on grate over unlit area; cover. Grill 1 hour or until meat registers 140ºF when tested in center with meat thermometer, monitoring for consistent grill temperature. Brush meat with 1/4 cup barbecue sauce. Grill 10 min. or until meat registers 150ºF. Transfer meat to carving board; tent with foil. Let stand 10 min. or until medium doneness (160ºF).
  • Cut meat across the grain into thin slices. Add to remaining barbecue sauce in large bowl; toss to coat.

To Grill Roast Over Direct Heat

Heat grill to medium heat. Place seasoned meat on greased grill; cover. Grill 40 min. or until internal temperature of meat registers 140ºF, turning every 15 min. Remove 1/2 cup barbecue sauce; place in large bowl. Brush 2 Tbsp. of the remaining sauce onto meat. Grill 5 min. Turn meat over; brush with remaining 2 Tbsp. sauce. Grill 5 to 10 min. or until internal temperature of meat registers 150ºF. Continue as directed.

How to Save Flavorful Meat Juices

Use a carving board with an indentation or "trough" to catch the juices from the roast as it is carved. Mix juices with the barbecue sauce before tossing with the sliced meat.

Servings

  • 12 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 3 Meat (L)

Nutrition Bonus

Since this succulent roast is a good source of iron, it can be part of your healthful eating plan.

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 170
Total fat 5g
Saturated fat 2g
Cholesterol 60mg
Sodium 230mg
Carbohydrate 9g
Dietary fiber 0g
Sugars 7g
Protein 21g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 15 %DV

* 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.

Ratings & Reviews

Rated 2 out of 5 by from The cooking time was inaccurate...I truly think this has to do with the grill. The cooking time was inaccurate...I truly think this has to do with the grill. I have a 3 burner stainless steel grill and my roast was RAW after 1 hour when prepared as directed. My roast did cook within the second hour when I turned one burner on High and my middle burner on Medium heat. My grill thermometer was around 400-450 degrees with this new heat setting. The roast was moist when all was said and done. Do this as a weekend meal when you have a lot of time to cook!!! We ended up having deli sandwiches with our "roast side dishes" because it wasn't finished in time.
Date published: 2008-07-31
Rated 5 out of 5 by from It was our daughter's b-day and I always do a nice dinner. It was our daughter's b-day and I always do a nice dinner. I saw the email for this recipe couple days ago and decided to try it since we haven't had a roast in couple years. This was the perfect amount for three of us and some leftover for my husband to take to work for his lunch the next day. We all actually liked it better without the submarine/french bread rolls. Look forward to making it again. happemom
Date published: 2007-07-26
Rated 4 out of 5 by from I made this recipe, but with some variations. I made this recipe, but with some variations. Similar seasonings, also cumin, cayenne, chili pdr. Rubbed on, then mixed honey and Kraft bbq (about 1 c) and poured over, and put in crockpot. After 5hrs on high, meat was falling apart. I removed it, added more bbq sauce and honey, dashof hot pepper sauce, and mixed in the shredded meat. Great and moist. Family raved and it was easy.
Date published: 2007-07-24
Rated 5 out of 5 by from My 12 year old son is learning to cook. My 12 year old son is learning to cook. I have never BBQed a roast before. It turned out perfectly with him doing all the hands-on (and I guided). We served it as a roast and accompanied it with the grilled baked potatoes and corn on the cob. The whole family enjoyed this recipe! That is a major accomplishment.
Date published: 2007-07-26
Rated 5 out of 5 by from This was delicious, and so easy to make! This was delicious, and so easy to make! I misplaced my meat thermometer so I couldn't gauge the internal temperature, but I just followed the directions to the "t" and it came out perfectly. It was nice and juicy, and the cole slaw topping blended well with the spices in the roast and made a very unique sandwich.
Date published: 2007-07-31
Rated 5 out of 5 by from I had company for dinner. I had company for dinner. I made the Barbecue Sirloin Roast. It was the best and so easy to make. I intend to have a family cookout and I'll make two roasts the next time as there will be more people. It was a hit with my dinner quests with me giving out the recipe.--thanks---Gloria
Date published: 2007-07-26
Rated 2 out of 5 by from The dry rub and flavor of the roast was great. The dry rub and flavor of the roast was great. The roast needed to cook at least an hour more than the recipe called for, or at the least, a higher heat..I did check the internal temperature, but it was not done enough. Also, it did not continue to cook in the 'foil tent'.
Date published: 2008-07-03
Rated 5 out of 5 by from We made this roast last night, and it was FANTASTIC! We made this roast last night, and it was FANTASTIC! We made some revisions to the recipe (used a pre-packaged roasting rub and prepared the roast by itself - not as a sandwich). It came out juicy and tender with a unique taste. We will definitely make this again!
Date published: 2007-08-06
  • 2016-08-27T10:25CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_27
  • loc_en_US, sid_106433, PRD, sort_relevancy
  • clientName_khcrm

K:53360v0:106433

>