Instructions

• Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).

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• Prepare the barbecue for indirect cooking over medium heat (roast setting- 190°C-230°C). Set up your barbecue with a convection tray and a roasting trivet.

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• Prepare the charcoal barbecue for indirect cooking over medium heat (190°C-230°C).

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• Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber Pulse™, place a roasting trivet in the centre of the cooking grill. Preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
  Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber SmokeFire™, set the temperature to 200°C and preheat.
• In a small bowl, combine the horseradish, thyme leaves, beef rub and olive oil. Spread the paste all over the beef roast. If you are cooking a roast with exposed bones, cover the bones with aluminium foil. To calculate the cooking time of your roast, see Tip 2 below. Alternatively insert a meat probe into the roast to track the doneness of your meat.
• Once the barbecue has preheated, roast the beef over indirect medium heat, with the lid closed, for the desired cooking time, or until it reaches the internal temperature.
  Once the barbecue has preheated, place your beef onto the trivet. Roast the beef over indirect medium heat, with the lid closed, for the desired cooking time, or until it reaches the internal temperature.
  Once the barbecue has preheated, brush the cooking grills clean. Place the beef in the centre of the cooking grill, in-between the two charcoal baskets. Roast the beef over indirect medium heat, with the lid closed, for the desired cooking time, or until it reaches the internal temperature.
  Once your barbecue has preheated, on a Weber Pulse, turn the control knob(s) to medium (210°C-240°C). Roast the beef over indirect medium heat, with the lid closed, for the desired cooking time, or until it reaches the internal temperature.
  Once your barbecue has preheated to the set temperature (SmokeFire: 200°C), brush the cooking grills clean with a wire brush. Roast the beef over indirect medium heat, with the lid closed, for the desired cooking time, or until it reaches the internal temperature.
• When roast nears the final cooking time, start the shallot jus. On a side burner or stove top, in a saucepan, sauté the olive oil, shallot and garlic for 3 minutes or until softened. Add the beef stock, red wine, balsamic, brown sugar, thyme bring to a simmer for 15 minutes or until it has reduced to a third.
• Once the roast has cooked through to your liking, remove it from the barbecue and leave to rest for 15 minutes on a plate or board to catch the resting juices. To finish the jus, add the resting juices and butter. Strain the jus and then season with salt and pepper.
• Carve the roast and serve with the jus.