- 1 beef Rump Roast (1-1/2 pounds)
- 1 cup hickory-flavored barbecue sauce, divided
- 1 tablespoon chipotle peppers in adobo sauce, seeded and minced
- 18 baked low-fat buttermilk biscuits (about 2 to 2-1/2-inch diameter), split
- 3/4 cup crushed corn tortilla chips or homemade tortilla strips - To prepare homemade tortilla strips, preheat oven to 425°F. Cut tortillas in half, then crosswise into 1/4-inch-wide strips. Place single layer on baking sheet. Spray tortilla strips lightly with nonstick cooking spray. Bake 6 to 8 minutes at 425°F or until lightly brown and crisp.
- 1-1/2 cups coleslaw mix
- 1 red pepper, seeds and stem removed, cut into small dice
- 1/2 cup green onions, cut in thin,1-inch strips
- 1/3 cup coleslaw dressing
- 2 tablespoons chopped fresh cilantro leaves
- Salt and pepper
- Combine barbecue sauce and chipotle peppers; reserve 3/4 cup sauce mixture. Brush some of remaining sauce mixture onto all sides of roast.
- Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill; covered 25 to 35 minutes for medium rare (135°F) to medium (150°F) doneness, basting roast with remaining sauce while grilling and turning occasionally.
- To prepare Slaw, combine coleslaw mix, bell pepper, green onions, dressing and cilantro in medium bowl; toss to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.
- Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
- Carve roast across the grain into thin slices. Toss with reserved 3/4 cup sauce mixture.
- Evenly divide beef slices, coleslaw and tortillas among biscuits. Close sandwiches.
Credit to BeefItsWhatForDinner.com