There’s no need to overcomplicate a roast. In this recipe, the cube roll roast is the star, the pumpkin adds some sweetness and the salsa verde rounds it off nicely.


  • 2 kg cube roll – can be adjusted to suit any weight, calculations are in
    the method
  • 1 tbsp extra virgin olive oil
  • 2 tsp thyme leaves
  • 1 ½ tsp ground coriander
  • ½ tsp ground cumin
  • 80 ml (⅓ cup) olive oil
  • 800 g jap pumpkin, skin on, cut into 2cm thick slices
  • 1 head garlic, cloves separated
  • 4 sprigs thyme
  • 1 tsp smoked paprika

Salsa verde

  • 1 ½ cups mint leaves
  • 1 ½ cups parsley leaves
  • 1 tbsp salted capers, rinsed and drained
  • ¼ cup oregano leaves
  • 4 anchovy fillets
  • ¼ preserved lemon, rind only, washed and finely chopped
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 2-3 tsp sherry vinegar


Step 1

Combine thyme, coriander, cumin and 1 tbsp olive oil and rub over beef. Cover and rest at room temperature for 1 hour.

Step 2

To make salsa verde combine ingredients in a bowl and season to taste.

Step 3

Preheat oven to 200ºC. Bring a large frying pan to high heat, add 1 tbsp olive oil and beef and cook, turning frequently, for 4-5 minutes until evenly browned. Place beef in a roasting pan and season to taste. Transfer pan to oven and roast for 50-55mins (calculate 13 mins per 500g). Remove from oven, cover with foil and rest for 20 mins.

Step 4

In a large bowl combine 2 tbsp olive oil, pumpkin, garlic, thyme and paprika. Season to taste and toss well. Arrange on a baking tray place tray in the oven 10 minutes before removing beef. Cook pumpkin for a total of 30 minutes or until soft and golden.

Step 5

Once beef has rested transfer to a wooden board and thickly slice. Serve with roasted pumpkin, garlic and salsa verde.