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Roast beef with roasted tomatoes and tapenade
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Prep Time:
275 minutes
Cook Time:
100 minutes
Total Time:
375 minutes
An irresistible twist on a classic dish that will quickly become a favorite!
Ingredients:
  • 62.50 ml balsamic vinegar
  • 40.00 ml fresh thyme leaves
  • 20.00 ml chopped fresh rosemary leaves
  • 75.08 gm olive oil
  • 2kg beef rump roast
  • 4 garlic cloves, cut into thirds
  • 1kg sebago potatoes, chopped
  • 3 x 240g packets cherry truss tomatoes
  • 82.50 ml olive tapenade
Instructions:
  • Mix vinegar, thyme, rosemary, and 2 tablespoons of oil in a jug. Place beef in a glass or ceramic baking dish. Use a small sharp knife to make twelve 2cm-long x 3cm deep slits in the beef. Insert garlic slices into the slits. Pour the vinegar mixture over the beef, ensuring it is well-coated. Cover with plastic wrap and refrigerate for 3 to 4 hours, if possible.
  • Preheat the barbecue on high with the hood closed. Lightly grease a disposable foil baking tray. In a large bowl, combine potatoes with oil, salt, and pepper. Toss to coat the potatoes evenly. Arrange beef and potatoes in the prepared tray.
  • Lower the heat to medium. Roast the beef and potatoes with the hood down over indirect heat for 1 hour 15 minutes to 1 hour 20 minutes until medium or cooked to your liking. Take off the barbecue, cover, and let the beef rest for 20 minutes. Place the tomatoes in a disposable foil baking tray and roast with the hood down for 15 to 20 minutes until they start to collapse.
  • Slice the succulent beef and serve alongside a delightful array of potatoes, tomatoes, and tangy tapenade.

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