Beef Mini Roast
A mini roast is a small joint of beef of around 300-500g. It's suitable for two to three people and is ready in under an hour. Ideal for midweek, the mini roast is a popular choice for people looking for something easy but delicious when they are short of time or don't need to feed lots of people.
Beef mini roasts come from the same areas as the larger roasts so see topside, silverside, rump, brisket or wherever your mini roast is from (it will usually be labelled or ask your butcher) for more information on the particular cut of mini roast.
If you have time, take the joint out of the fridge and bring up to room temperature before you begin.
Place your joint in a small roasting pan in an oven preheated to Gas mark 4-5, 180-190°C, 350-375°F. If you're using vegetables the joint can sit on top of these, acting as a roasting rack.
For a mini roast at 350-400g, 35-40 minutes will cook the meat to medium doneness. If you would like your meat a little less pink, cook your joint for 10-15 minutes longer.
It is important to cover your mini roast with foil and rest for 10 minutes before carving, 20 if time allows, covered with foil. This helps the muscles to relax making carving carving easier and the meat more tender and juicy.
We recommend checking the internal temperature of the meat with a meat thermometer. The meat will need to be 60°C degrees for rare, 70°C for medium and 80°C for well done.
REMEMBER: If you've got a fan assisted oven don't forget to adjust your oven temperature down by 10°.
As a guideline, roast for 20 minutes per 500g. and a further 20 minutes after that.
For a mini roast at 350-400g, 35-40 minutes will cook the meat to medium doneness.
We recommend checking the internal temperature of the meat with a meat thermometer. The meat will need to be 140°F degrees for rare, 160°F for medium and 170°F for well done.
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