Barbecued Herb and Mustard-Crusted Roast Beef with Apple Salsa

The savoury herb and mustard crust on a juicy Top Sirloin Oven Roast, cooked to perfection over indirect heat on the barbecue. Use a meat thermometer to cook your roast to the doneness that you like the best – without overcooking it! NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as barbecue and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.