Beef Mini Roast with a Sticky Sweet Chilli Glaze


For the Sweet Sticky Glaze

For the Chips or Potato Wedges

For the Vegetables



  1. To prepare the sticky glaze; in a small bowl mix all the ingredients together.
  2. Preheat the oven to Gas mark 5, 190°C, 375°F.
  3. Place the joint on a chopping board, make several slashes over the surface of the joint and season all over. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 30-40 minutes. Cover with foil if browning too quickly.
  4. Remove the joint from the oven and brush with the glaze from one bowl all over. Return to the oven and cook uncovered for a further 10 minutes.
  5. Cook the chips or potato wedges according to the packet instructions.
  6. Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 minutes if time allows.
  7. Cook the vegetables according to the packet instructions.
  8. Slice the beef and serve with chips or potato wedges and vegetables.


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