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Beef Mini Roast with Mustard Crust

The mini roast is a fantastic meal option for 2-3 people that is boneless, easy to carve and ready in under an hour. This beef topside mini roast is covered with a mixture of seasoning, mustard, garlic puree and a little oil for a delicious and easy glaze. A perfect midweek meal.

  • 2
  • 60 mins


  • 1 x 400-450g/14oz-1lb lean beef mini roast (we used a mini topside joint)
  • Salt and freshly milled black pepper
  • 30ml/2tbsp Dijon mustard or similar
  • 10ml/2tsp garlic purée
  • 15ml/1tbsp rapeseed or olive oil
Beef mini roast with mustard crust


Preheat the oven to Gas mark 5, 190°C, 375°F.

In a small bowl mix together the mustard, garlic purée and oil.

Place the joint on a chopping board, make several slashes over the surface, season and spread with the mustard mixture. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly.

Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.

Slice the roast and serve with gravy, mini sauté potatoes and seasonal vegetables.

Images courtesy of AHDB.

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