Roast beef with roasted tomatoes, potatoes and tapenade is a mouthwatering dish which uses indirect heat. This is why the barbecue hood must be closed while roasting. If you do not have a covered barbecue grill, you may roast the beef in the oven as well.
1/4 cup balsamic vinegar
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1/3 cup olive oil
2kg beef rump roast
6 garlic cloves, sliced
1kg potatoes, chopped
3 x 240g packets cherry truss tomatoes
1/3 cup olive tapenade
Salt and freshly ground pepper to taste
In a small jug, combine the vinegar, thyme, rosemary and 2 tablespoons of oil. Stir. Afterwards, place the beef in a glass or ceramic baking dish. Make twelve 2cm long x 3cm deep slits over beef; use a sharp knife. Place the garlic in the slits and pour the vinegar mixture over the beef. Turn the beef over to make sure it is coated in the vinegar mixture. Cover it in plastic wrap. Refrigerate for at least three hours.
Preheat the barbecue on high and lightly grease a foil baking tray. Put the potatoes in a large bowl and pour in the remaining oil. Season it with salt and pepper to taste. Toss the potatoes and make sure they are coated in oil. Place the beef and potatoes on the greased tray.
Reduce the heat to medium. Roast the beef and potatoes for an hour and fifteen minutes or until it is cooked according to your desired doneness. Remove from heat and let it rest for twenty minutes. While the potatoes are resting, place the tomatoes on the foil tray and roast them for fifteen to twenty minutes or until the tomatoes are very soft.
Slice the beef and serve with the potatoes, tomatoes and tapenade. Serve warm.
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