Roast Beef with Mustard Crust

clock 25 minutes + 1 hour 45 minutes bowl Serves 6


  • 2 large fresh beetroot, trimmed, unpeeled
  • 600g pumpkin, unpeeled, cut into 6 wedges
  • 2 large brown onions peeled and cut into wedges
  • 1/4 cup vegetable or olive oil
  • 1kg beef roast
  • 120g baby spinach leaves
  • Salt and pepper
  • Gravy, to serve
  • Mustard Crust mixture:
  • 1/4 cup fresh breadcrumbs
  • 1/4 cup Italian parsley, finely chopped
  • 1/4 cup wholegrain mustard
  • 2 Tbsp grated Parmesan cheese
  • 2 cloves garlic, crushed
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  • 1. Preheat oven to 200°C (180°C fan-forced). Wrap beetroot in foil. Place in a large roasting pan and bake for 30 minutes. Remove from oven and cool slightly, then peel and cut into wedges.

  • 2. Place pumpkin, onion and beetroot in the roasting pan. Drizzle with 2 Tbsp of the oil.

  • 3. In a medium-sized bowl, combine breadcrumbs, parsley, mustard, Parmesan and garlic.

  • 4. Heat remaining oil in a large frying pan over moderate heat. Cook beef for 2-3 minutes or until seared on all sides. Pour half of the oil from the pan in to the crumb mixture and mix well.

  • 5. Place beef on top of vegetables. Spread crumb mixture over top of the beef. Drizzle with remaining oil from the frying pan. Bake for 40-50 minutes (for medium-rare) or until cooked to your liking.

  • 6. Remove beef from the oven, transfer to a large heatproof plate, cover loosely with foil and rest for 5 minutes. Bake vegetables for 10 minutes more or until tender. Remove from oven and stand for 2 minutes.

  • 7. Add spinach to the vegetables and season. Slice beef and serve with vegetables and your favourite gravy.

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