Roast Beef with roasted Tomatoes and Tapenade

Serves: 6

Ingredients

¼ cup balsamic vinegar
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
⅓ cup olive oil
2kg beef rump roast
4 garlic cloves, cut into thirds
1kg sebago potatoes, chopped
3 x 240g packets cherry truss tomatoes
⅓ cup olive tapenade

Method

1. Combine vinegar, thyme, rosemary and 2 tablespoons oil in a jug. Place beef in a glass or ceramic baking dish. Using a small sharp knife, cut twelve 2cm-long x 3cm deep slits over beef. Insert garlic slices in slits. Pour over vinegar mixture. Turn to coat. Cover with plastic wrap. Refrigerate for 3 to 4 hours, if time permits.
2. Preheat barbecue on high with hood closed. Lightly grease a disposable foil baking tray. Place potatoes in a large bowl. Add remaining oil. Season with salt and pepper. Toss to coat. Place beef and potatoes in prepared tray.
3. Reduce temperature to medium. Roast beef and potatoes, with hood down, using indirect heat (see note), for 1 hour 15 minutes to 1 hour 20 minutes for medium or until cooked to your liking. Remove from barbecue. Cover. Rest beef for 20 minutes. Place tomatoes in a disposable foil baking tray. Roast (with hood down) for 15 to 20 minutes or until tomatoes start to collapse.
4. Slice beef. Serve with potatoes, tomatoes and tapenade.

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 To use indirect heat, turn burners on 1 half of the barbecue to required temperature. Place baking tray on unheated side of barbecue.

 Remove beef from fridge and stand at room temperature for about 20 minutes before cooking. This will allow meat to cook more evenly.

 Note: Not all images displayed on this page utilise Cape Grim Beef.