Pepper-Crusted Roast Beef with Gremolata

  • Prep Time
    10 Minutes
  • Cook Time
    75 to 90 minutes
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 1.5 kg beef bolar roast
  • 2 teaspoons extra virgin olive oil
  • 1 1/2 tablespoons wholegrain mustard
  • 1 tablespoon coarsely ground black peppercorns
  • 1 tablespoon sea salt flakes


For the Gremolata

  • 2 cups loosely packed fresh parsley leaves
  • ½ garlic clove, crushed
  • 1 lemons, zest and juice (approximately 2 tablespoons juice, 2 teaspoons juice)
  • 1/3 cup extra virgin olive oil
  • ½ teaspoon salt


This simple and traditional roast beef recipe is fit for any occasion. Gremolata may sound fancy, but it’s a simple, quick and easy herb condiment that is fantastic with the flavoursome, savoury crust on the outside of the beef.

Step 1

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Rub the olive oil and wholegrain mustard all over the beef. Then evenly coat with the salt and pepper.

Step 2

Roast the beef over indirect medium heat, with the lid closed, for about 1 hour 15 minutes to 1 hour 30 minutes, or until cooked to your liking. To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example, if the roast is 90mm thick, cook for 90 minutes.

Step 3

For the gremolata; finely chop the parsley and garlic. Add to a medium bowl and add the lemon zest, juice and olive oil. Stir together to combine and season with salt.

Step 4

Once the beef has cooked to your liking. Remove from the barbecue and leave to rest for 10 to 15 minutes, before slicing. Serve with the gremolata.