Mustard-Encrusted Roast Beef

Oct 26, 2025
2 min read

Updated: Jan 23

Mustard-Encrusted Roast Beef ~ Cooked in Weber

There’s nothing better than a hearty roast cooked outdoors, and this mustard-encrusted roast beef was the perfect camping feast at Nug Nug Campground. Simple to prepare but full of flavour, the beef develops a rich mustard crust while staying tender and juicy inside. Served with roast vegetables and a classic mustard gravy, it’s a comforting, satisfying meal that proves great camp cooking doesn’t need to be complicated.

Ingredients

1.7 kg beef blade roast
2 tbsp Milawa mustard
1 tbsp Honey
1 tbsp Brown Sugar
2 tbsp olive oil
Salt and black pepper
Vegetables to roast

Mustard Gravy

500 ml beef stock
1 tbsp Milawa mustard
1 tbsp butter
1 tbsp plain flour

Method

Step 1 - Preheat the Weber

Set up your Weber for indirect cooking and preheat to around 190°C (375°F).

Step 2 - Prepare the Beef

Drizzle olive oil on the roast and season with salt and pepper.
In a small bowl, mix the Milawa Mustard & Honey & Brown Sugar.
Rub the mixture over the top of the beef.
Place beef in a foil tray and add about 1/4 cup of water to keep the roast moist.

Step 3 - Roast the Beef

Place the beef in the Weber and close the lid
Cook at 180°C for 15 minutes to sear the mustard crust
Add roast vegetables to the pan around the roast and cook at 140°C for 1 1/2 hours for medium-well. (Cook longer for well done)

4. Rest the Beef & Crisp up the Vegetables

Once the beef is cooked, remove the roast and rest it covered with foil for 15–20 minutes before slicing.
Turn up the Weber to crisp up the roast vegetables.

5. Make Mustard Gravy

Add 500 ml of beef stock and the Weber drip tray juices to a saucepan.
Add 1 tbsp Milawa mustard, heat until simmering.
Mix 1tbsp butter and 1 tbsp Plain Flour into a paste.
Add butter, flour, mix 1 tsp at a time, stir and simmer until the gravy has thickened.