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FIRECRACKER ROAST BEEF
I found this recipe on "Mr. Food's" web site a long time ago before he went commercial. This is a great recipe to tinker around with and increase or decrease the "heat" according to your tastes.
Serving Size : 8

2 teaspoons kosher salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 4-5 pound bottom round beef roast
3 tablespoons extra virgin olive oil
1 can cola (any kind 12 oz.)
1 bottle chili sauce (12 oz.)
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce

Preheat oven to 325 degrees F. In a small bowl, combine salt, chili powder and garlic powder. Rub the mixture thoroughly into the meat on all sides; set aside to come to room temperature, about 30-35 minutes.

In a large roasting pan on two burners, heat oil over medium-high heat and brown the roast on all sides. Remove pan from the heat. Combine remaining ingredients and pour over the roast, scraping up browned bits from the bottom of the pan. Cover with foil and roast 2-1/2 to3 hours or until meat is tender.

Gravy may be made with pan drippings if desired by whisking in a slurry of 2 tablespoons flour mixed with 3 tablespoons cold water; then add beef broth and season to taste.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved