I tried this little baby out last weekend and I can tell you the results were mouthwateringly awesome, this really is a beef roast with the most!!!
Check out my first ever video to see how it all came together then give it a go for yourself, Im sure it will blow your mind!
1 beef rump roast or bottom round roast (2 – 2.5 kg o r 4-1/2 to 5 pounds depending on number of guests)
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 to 1/3 cup all-purpose flour
2 teaspoons beef bouillon granules
2-1/3 cups water, divided
7 Simple Steps
Step 1 – Pre-heat your bbq to 160°C / 325°F.
Step 2 – Place roast with fat side up in un-greased roasting pan.
Step 3 – Combine 2 minced garlic cloves with 2 tablespoons Dijon mustard, 2 tablespoons of lemon juice, 2 tablespoons olive oil and 2 tablespoons Worcestershire sauce. Mix well and pour over roast ensuring that you are covering all sides of the meat.
Step 4 – Combine the parsley with the basil, salt, pepper, tarragon and thyme to create an outrageously tasty rub. then rub over roast ensuring you have covered the meat on all sides.
Step 5 – Using an indirect cooking method place your tray containing the meat on the BBQ and cook with the hood down for approximately 2 -21/4 hours or until your meat reaches the level of juiciness you prefer (BBQ Times will vary depending on the size of meat and bbq type)
Step 6 – Once cooked remove from the BBQ and let stand 10-15 minutes.
Step 7 – Whilst meat is standing
a) Pour the drippings and loosened brown bits into a measuring cup ensuring to skim the fat reserving 2 tablespoons.
b) In a large saucepan, combine flour, bouillon and 1 cup water until smooth.
c) Gradually stir in the drippings, reserved fat and remaining water.
d) Bring to a boil; cook and stir 2 minutes or until thickened.
e) Slice roast; serve with gravy.
Yield: Average yield would be 11 servings.