Beef Mini Roast with Mustard Crust Beef Mini Roast with Mustard Crust

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.

prep time
10 mins

cook time
50 minutes

3 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 1 x 400-450g lean beef mini roast (we used a mini topside joint)
  • Freshly milled black pepper
  • 2 tablespoons Dijon mustard or similar
  • 2 teaspoons garlic purée
  • 1 tablespoon rapeseed or olive oil


  1. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
  2. In a small bowl mix together the mustard, garlic purée and oil.
  3. 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.
  4. Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.
  5. Slice the roast and serve with gravy, mini sauté potatoes and seasonal vegetables.