Ingredients

Here are the following ingredients:

• Roast
• 2 tbsp (30 mL) packed brown sugar
• 2 tsp (10 mL) EACH dried oregano and salt
• 1 tsp (5 mL) EACH ground coriander, ground cumin and paprika
• 1 tsp (5 mL) EACH garlic powder, onion powder and fresh ground pepper
• ½ tsp (2 mL) ground cinnamon
• 1 Beef Bottom Sirloin Ball Tip Oven Roast (about 3 lb/1.5 kg)
• Kabobs
• 8 long bamboo skewers
• 2 tbsp (30 mL) EACH packed brown sugar, vegetable oil and melted butter
• 1 tsp (5 mL) ground cinnamon
• ¼ tsp (1 mL) salt
• 3 sweet red peppers, cut into 1-inch (2.5 cm) chunks
• 1 cored peeled pineapple, cut into 1-inch (2.5 cm) chunks

Shopping List

Here are the following shopping items to buy:

• Packed brown sugar
• Dried oregano
• Ground coriander
• Garlic powder
• Ground cinnamon
• 1 Beef Bottom Sirloin Ball Tip Oven Roast (about 3 lb/1.5 kg)
• 8 long bamboo skewers
• Vegetable oil
• Ground cinnamon
• Salt
• 3 sweet red peppers
• 1 pineapple
• Ground cumin
• Paprika
• Onion powder
• Fresh ground pepper
• Butter

Method

Follow these cooking methods/directions:

1. Roast: Whisk together brown sugar, oregano, salt, coriander, cumin, paprika, garlic powder, onion powder, pepper and cinnamon in a small bowl. Pierce roast all over with fork. Rub roast all over with all of the spice mixture until evenly coated. Place on a plate and cover loosely with a clean kitchen towel. Refrigerate for 1 hour.

2. Fill drip pan with ½ inch (1 cm) water and place under grill (off to one side). Preheat barbecue to medium-high (400°F). Meanwhile, soak skewers in water for at least 30 minutes.

3. Insert oven-safe meat thermometer into centre of roast. Place roast on grill over drip pan; turn off burner under drip pan. Close lid and cook for about 1½ hours for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: see ‘ESTIMATED COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.

4. Transfer roast to cutting board, cover with foil and let rest for 15 minutes.

5. Kabobs: Meanwhile, whisk brown sugar, oil, melted butter, cinnamon and salt in a large bowl until well combined. Add red pepper and pineapple chunks; toss to coat evenly. Thread pineapple, alternating with red pepper, onto soaked skewers.

6. Grill skewers over medium-high heat, turning as needed, for 8 to 10 minutes or until tender and lightly charred at the edges. Carve roast across the grain into very thin slices. Serve warm roast with grilled kabobs.

   

   Leftover roast can be stored, tightly covered, in the refrigerator for 3 to 5 days. Carve thinly to make cold roast beef sandwiches, serve over salad or finely chop to make quesadillas.