Roast Beef With Porcini Coffee Sauce

• 1/4 cup balsamic, vinegar
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh rosemary leaves, chopped
• 1/3 cup olive oil
• 1 4 1/2 pound beef rump roast
• 4 cloves garlic, cut into thirds
• 2 pounds Sebago potatoes, chopped
• 3 1/2-pound packets cherry truss tomatoes
• splash of red wine or port
• handful of porcini mushrooms
• 1 shot of espresso
• 1 tablespoon truffle salt
• 2 tablespoons honey

1. Combine vinegar, thyme, rosemary and 2 tablespoons oil in a jug.
2. Place beef in a glass or ceramic baking dish.
3. Using a small sharp knife, cut twelve 1 x 1 1/2-inch deep slits over beef.
4. Insert garlic slices in slits.
5. Pour over vinegar mixture.
6. Turn to coat.
7. Cover with plastic wrap.
8. Refrigerater for 3 to 4 hours, if time permits.
9. Preheat barbecue on high with hood closed.
10. Lightly grease a disposable foil baking tray.
11. Place potatoes in a large bowl.
12. Add remaining oil.
13. Season with salt and pepper.
14. Toss to coat.
15. Place beef and potatoes in prepared tray.
16. Reduce temperature to medium.
17. Roast beef and potatoes, with hood down, using indirect heat (see note), for 1 hour 15 minutes to 1 hour 20 minutes for medium or until cooked to your liking.
18. Remove from barbecue.
19. Cover.
20. Rest beef for 20 minutes.
21. Place tomato in a disposable foil baking tray.
22. Roast (with hood down) for 15 to 20 minutes or until tomatoes start to collapse.
23. Slice beef.
24. Serve with potatoes, tomatoes and truffle porcini coffee sauce.

balsamic, thyme, rosemary, olive oil, rump roast, garlic, potatoes, packets, red wine, handful of porcini mushrooms, shot of espresso, truffle salt, honey

Taken from www.foodrepublic.com/recipes/roast-beef-with-porcini-coffee-sauce/ (may not work)