Indirect-heat Barbecue Roasting

Barbecued Mustard-Rubbed Roast Beef with Apple Salsa

20 min prep

90 min cooking

Serves 6

Difficulty 2/5

This juicy roast beef features a savoury herb and mustard crust and unique apple salsa. Use a meat thermometer to cook your roast to the doneness that you like the best – without overcooking it! Our time-test results are based on a roast that was about 4½-in (11 cm) long x 6½-in (16 cm) wide x 2½-in (6.5 cm) deep. 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.

Ingredients

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Directions

1. Combine mustard, garlic, Worcestershire sauce, oregano, thyme, rosemary and pepper to make a thick, spreadable paste. Spread all over roast. 2. Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F). 3. Insert oven-safe meat thermometer into centre of roast. Place roast on grill over drip pan; turn off burner under drip pan. Close lid and cook for about 1½ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). 4. Apple Salsa: Meanwhile, combine apple, tomato, green onion, cider vinegar, cilantro, horseradish, garlic, jalapeño peppers to taste, and salt and pepper to taste. Mix well; let stand for 30 minutes. Taste before serving; add more herbs or seasonings if needed. Makes about 1¾ cups (425 mL). 5. Transfer roast to cutting board, cover with foil and let rest for 15 minutes. Slice thinly across the grain. Serve with Apple Salsa.