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Beef Mini Roast with a Sticky Sweet Chilli Glaze, perfect midweek meal for 2. Ready in under 1 hour.

Beef Mini Roast with a Sticky Sweet Chilli Glaze

Time to prepare: 
10 minutes
Cooking time: 
50 minutes

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  • 1 x 350-450g/12oz-1lb beef mini beef roasting joint (we used silverside)
  • Salt and freshly milled black pepper
  • *For the Sticky Sweet Chilli Glaze:
  • 90ml/6tbsp prepared sweet chilli sauce of your choice
  • 60ml/4tbsp tomato ketchup
  • Dash Worcestershire sauce
  • *For the Chips:
  • 400g/14oz prepared chips of your choice
  • *For the Vegetables:
  • 100g/4oz fresh, frozen or canned peas
  1. To prepare the sticky glaze; in a small bowl mix all the ingredients together.  Divide the glaze into two separate bowls.
  2. Preheat the oven to Gas mark 5, 190°C, 375°F.
  3. Place the joint on a chopping board, make several slashes over the surface of the joint and season all over.  Place in a medium non-stick roasting tin and roast for 30-40 minutes. Cover with foil if browning too quickly.  If you like your beef less rare leave in the oven for a further 5-10 minutes.
  4. Remove the joint and brush with the glaze from one of the bowls.  Return to the oven and cook uncovered for a further 10 minutes.
  5. Cook the chips according to the packet instructions.
  6. Remove the roast from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20, if time allows.
  7. Cook the vegetables according to the packet instructions.
  8. Slice the beef and serve with the remaining bowl of chilli glaze to us as a dip with the chips and peas.