Beef in a bag

Ingredients

1.25 kg beef roast (eye rump cenpe)

0.5 cup wholegrain mustard

1 tbsp honey

1 tbsp gravy powder

2 cloves garlic sliced

1 tbsp fresh rosemary leaves

3 medium carrots, halved lengthways

6 small baby potatoes

1 tbsp olive oil

1 oven bag (40 x 25cm)

Preheat fan forced * oven to 180°C
Place beef in oven bag. Add combined mustard, honey, gravy powder, garlic and rosemary
Press bag to coat beef with mustard mixture
Toss vegetables in oil. Add to bag. Secure with twist tie
Place beef in bag in roasting pan
Pierce bag 6 times near tied end
Cook 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
Remove beef from oven. Cover loosely with foil and rest for 10 minutes. Return vegetables to oven to finish browning whilst beef is resting
Recipe 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