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Barbecued Beef Roll















Trans-fat Free


2 ½ pounds beef, round steak
full cut 1/2 inch to 3/4 inch thick
¾ cup ketchup
cup chili sauce
¼ cup brown sugar
¼ cup white wine vinegar
2 tablespoons steak sauce
½ teaspoon cumin
½ teaspoon chili powder
1 teaspoon meat tenderizer
½ teaspoon salt
½ teaspoon black pepper
¾ cup cheddar cheese
¼ cup corn
¼ cup green bell peppers
¼ cup olives
pitted, ripe, chopped
½ cup all-purpose flour
3 tablespoons vegetable oil
¼ cup water
¼ cup cheddar cheese
2 tablespoons liqueur
cranberry flavor
3 each tomatoes
cut into rose shaped parts
1 x green bell peppers
Combine ketchup, chili sauce
brown sugar, wine vinegar,


Combine ketchup, chili sauce, brown sugar, wine vinegar steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes.

Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet.

Brush top of steak with ½ cup barbecue sauce.

Sprinkle with ¾ cup shredded Cheddar cheese, corn, green pepper and ¼ cup sliced ripe olives.

Beginning with long side, roll steak tightly and tie with string.

Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan.

Pour remaining barbecue sauce and water over steak.

Cover tightly and cook slowly for 1½ hours or until meat is tender.

2 tablespoons lives, ripe, pitted, sliced During last 5 minutes of cooking time, remove strings and sprinkle top of meat with ¼ cup shredded Cheddar cheese and 2 tablespoon sliced ripe olives.

Place steak roll on warm serving platter. Granish with tomato roses.

Place green pepper slices around roses for leaf effect.

Serve remaining barbecue sauce with beef roll.

NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide.

(Pare off only the skin.) Wrap one end of one strip around tip of index finger.

Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving paltter.

Repeat for other roses.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 373g (13.2 oz)
Amount per Serving
Calories 64744% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 935mg 39%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 10%
Sugars g
Protein 122g
Vitamin A 24% Vitamin C 34%
Calcium 17% Iron 31%
* based on a 2,000 calorie diet How is this calculated?


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