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Beef in a bag



Prep Time


Cook Time



1.25 kgbeef roast (eye rump centre)
0.5 cupwholegrain mustard
1 tbsphoney
1 tbspgravy powder
2cloves garlic sliced
1 tbspfresh rosemary leaves
3medium carrots, halved lengthways
6small baby potatoes
1 tbspolive oil
1oven bag (40 x 25cm)


1Preheat fan forced * oven to 180°C.
2Place beef in oven bag. Add combined mustard, honey, gravy powder, garlic and rosemary.
3Press bag to coat beef with mustard mixture.
4Toss vegetables in oil. Add to bag. Secure with twist tie.
5Place beef in bag in roasting pan.
6Pierce bag 6 times near tied end.
7Cook beef for 1 hour. Completely open top of bag. Stir juices, baste roast and cook for further 15 minutes until beef and vegetables are browned.
8Remove beef from oven. Cover loosely with foil and rest for 10 minutes. Return vegetables to oven to finish browning whilst beef is resting.
9Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time


Carve beef into thin slices against the grain. Serve with vegetables and juices from bag.

Recipe suggessions based on what you have in your fridge.

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