Mustard-Encrusted Roast Beef

Mustard-Encrusted Roast Beef ~ Cooked in Weber

This mustard-encrusted roast beef is simple to prepare but feels like a real camping feast. It has a rich, mustard crust and tender, juicy meat, served with roast vegetables and mustard gravy; it’s the perfect way to enjoy a hearty meal under the open sky.

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.

Serve & Enjoy

• Add sliced roast beef, roast vegetables and cover with mustard gravy.

  
  

To see the video where we prepared and cooked the

Mustard-Encrusted Roast Beef at Nug Nug Reserve

- Click Here -