METHOD

1. Preheat BBQ to a high heat (200°C). Season beef generously with salt and pepper, place in a lightly greased Grillman Enamel Roasting Tray. Place tray on the BBQ on an indirect heat and cook for 1 ½ hours or until core temperature reaches 60°C for a medium rare result. Use a Grillman Bluetooth Thermometer to monitor temperature while cooking.
2. Remove roast from the BBQ, drain the juices for the jus and rest the meat covered for at least 20 minutes.
3. Toss sweet potatoes in 1 tablespoon of oil and thyme leaves and season well with salt and pepper. Place sweet potato on a medium BBQ grill plate and cook for 10-12 minutes each side or until tender.
4. For the jus, place retained pan juices into a small saucepan over a medium heat. Add shallot and garlic and cook for 3 minutes until tender. Finally add red wine, stock and rosemary and cook for a further 20 – 25 minutes or until sauce reduces by half. Remove the rosemary and stir through the butter until it melts. Season jus with a little salt and pepper.
5. Spoon jus over sliced beef and serve with sweet potatoes.