Rosemary & Mustard Crusted Roast Beef
Written by: Rachel Phipps
There’s nothing quite like a beautifully roasted joint as the centrepiece of a festive feast or special family gathering. Our Pasture for Life beef – expertly prepared by our in-house butchery team – is the perfect star of the table, boasting incredible flavour thanks to its slow, natural rearing. In this recipe, we elevate a classic roast with a punchy mustard and fragrant rosemary crust. Serve it proudly alongside your favourite seasonal sides… and if you’re lucky enough to have leftovers, slice them super thin for the ultimate cold-cut sandwich the next day.
Instructions
Pre-heat the oven to 200°c fan. Peel and finely slice the onion, and place it at the bottom of a medium roasting dish to form a trivet for the beef. Place the beef on top, fat-side up.
Stir together the mustard, chopped rosemary, olive oil, salt, pepper and crushed garlic to make a paste. Rub this over the top and sides of the beef, leaving the two cut ends exposed to create evenly-crusted slices. Pour the stock around the bottom of the beef.
Blast the beef for 20 minutes in the oven before reducing to 170°c fan and cooking for 1 hour.
Rest the beef loosely covered with foil for 30 minutes before carving. You can use this time to make a gravy from the reduced stock, beef and onion juices in the bottom of the roasting tray.
Ingredients
Available in store
- 1 large onion
- 2kg topside or silverside beef joint
- 2 tbsp English mustard
- 2 tbsp finely chopped fresh rosemary (about 2 large sprigs)
- 1 tbsp olive oil
- 1 tsp flaky sea salt
- 1/2 tsp freshly ground black pepper
- 2 large garlic cloves, crushed
- 100ml beef stock