The Sunday roast moves outside — and the kitchen stays cold
Every hooded barbecue in Australia is a wood-panelled oven in disguise, and most of them never get asked to prove it. Here's the job that changes that: the 1.4kg roast from your share, coated in a smoky paprika rub and roasted under the hood with the burners set around it, not under it. You get a burnished, faintly smoky crust the oven can't match, a pink centre, and a January Sunday roast that doesn't heat the house one degree. Beer in hand, hood down, thermometer doing the thinking.
Ingredients
- 1.4kg Your Farmer grass-fed beef roast
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground coriander
- 2 tsp salt
- 1 tsp cracked black pepper
Instructions
Set the barbecue up for indirect heat: outer burners on, middle burners off, hood down, and let it settle at 180 to 200°C on the hood thermometer.
Mix the paprika, sugar, garlic powder, onion powder, coriander, salt and pepper in a small bowl.
1 tbsp smoked paprika1 tbsp brown sugar1 tsp garlic powder1 tsp ground corianderPat the roast dry, rub it with the oil, then press the rub onto every surface.
1.4kg beef roast1 tbsp olive oilSit the beef over the unlit burners — a wire rack in a foil tray catches the drips — and close the hood. Roast for 1 hour 10 minutes to 1 hour 20 minutes, resisting the urge to peek.
Check with a meat thermometer from the 1 hour mark: pull it at 55°C in the centre for medium-rare, 60°C for medium.
Rest the beef on a board, loosely covered with foil, for 20 minutes — the crust stays put, the juices settle.
Carve thinly against the grain and serve with charred bread, a big salad, and whatever the barbecue's got room for alongside.
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Indirect Heat Is the Whole Trick
The roast in a Your Farmer® beef share is a lean, whole-muscle cut, and lean cuts hate sitting over a naked flame — the outside chars before the inside moves. Indirect heat solves it completely: with the burners lit around the beef rather than under it, the hood turns the barbecue into a fan-forced oven with a smoky accent. From there the rules are the same ones every good roast obeys. Trust the thermometer over the clock, because hood temperatures wander with the wind. Keep the hood shut — every look costs you heat and adds minutes. And don't skip the foil tray under the rack: it catches the dripping before it lands on a lit burner, which is how flare-ups start and good crusts end. Save that dripping, too — it's tomorrow's roast potatoes sorted.
Swaps and Variations
The rub takes tinkering well: a teaspoon of cumin pushes it toward Texas, a pinch of cayenne wakes it up, or strip it back to salt, pepper and rosemary for something more Sunday-classic. Make a double batch while the jar's out — it keeps for a month in the pantry. A handful of soaked smoking chips in a foil pouch over a lit burner adds genuine smoke if your barbecue can take it. A pastured lamb roast works the same way with an extra 10 minutes and a 60 to 63°C finish. And if the barbecue's already hot, our BBQ steak night guide covers what to do with the rest of the share out there.
Storage and Leftovers
Leftover barbecue roast beef is the foundation of a serious steak sandwich — sliced thin and cold onto toasted bread with caramelised onion, rocket and mustard, the smoky crust does the heavy lifting. It keeps wrapped in the fridge for 3 to 4 days, and sliced portions freeze for up to 2 months. Reheat gently in foil on the barbecue's warming rack, or better, don't reheat it at all — cold and thin is where it shines.
The roast turns up in Pack A and Pack C of our beef subscription, and summer is exactly what it's for — reserve your share before the weekend does.
Frequently asked questions
Can I do this on a kettle barbecue with charcoal?
What if my barbecue runs hotter than 200°C?
Do I need a meat thermometer?
Will the sugar in the rub burn?
Can I cook vegetables at the same time?
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Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
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Reserve your share — or try a pack
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