I'm doing close to the same!
I got a great deal on a rump roast yesterday, so overnight it has been sitting in the fridge injected with fresh rosemary (tedious process, but soooo worth it; you take a chopstick, and a single blade of rosemary. Lay the blade on the beef, and press it into the middle of the roast with the chopstick right ion the middle of the blade. You have to do this like 30 times for an average roast, but again - well worth the effort) and covered on fresh garlic rended into a paste. I will be roasting that in a pan on the BBQ.
With it will be roasted russet potatoes and a basic salad of glamour tomato and marketmore cucumber with red onion (all picked from my garden) in a basic vinegrette.
Can't wait,