Barbecued Beef Roll

1 full cut round steak; 1/2 to 3/4-inch thick, approximately 2 to 2 1/2 lbs
3/4 cup ketchup
1/3 cup chili sauce
1/4 cup brown sugar
1/4 cup wine vinegar
2 Tbs steak sauce
1/2 tsp cumin
1/2 tsp chili powder
1 tsp meat tenderizer
1/2 tsp salt
1/2 tsp pepper
3/4 cup shredded cheddar cheese
1/4 cup whole kernal corn
1/4 cup chopped green pepper
1/4 cup chopped pitted ripe olives
1/2 cup unbleached all-purpose flour
3 Tbs cooking oil
1/4 cup water
1/4 cup shredded cheddar cheese
2 Tbs sliced pitted ripe olives

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 1/2 cup barbecue sauce.

Sprinkle with 3/4 cup shredded Cheddar cheese, corn, green pepper and 1/4 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 1 1/2 hours or until meat is tender.

During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Serve remaining barbedcue sauce with beef roll.

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