Preparation Time 15 minutes
Cooking Time 75 minutes
Serves 6
Ingredients:
1¼ kg beef roast (eye rump centre)
½ cup wholegrain mustard
1 tbsp honey
1 tbsp gravy powder
2 cloves garlic sliced
1 tbsp fresh rosemary leaves
3 medium carrots, halved lengthways
6 small baby potatoes
1 tbsp olive oil
1 oven bag (40 x 25cm)
Cooking Instructions:
- Preheat fan forced * oven to 180°C.
- Place beef in oven bag. Add combined mustard, honey, gravy powder, garlic and rosemary.
- Press bag to coat beef with mustard mixture.
- Toss vegetables in oil. Add to bag. Secure with twist tie.
- Place beef in bag in roasting pan.
- Piece bag 6 times near tied end.
- beef for 1 hour. Completely open top of bag. Stir juices, baste roast and cook for further 15 minutes until beef and vegetables are browned.
- Remove beef from oven.
- Cover loosely with foil and rest for 10 minutes. Return vegetables to oven to finish browning whilst beef is resting.
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time
Essential Tips
- Carve beef into thin slices against the grain. Serve with vegetables and juices from bag.
