Family Roast Beef with Crispy Potatoes

Family Roast Beef with Crispy Potatoes


  • 2 tablespoons wholegrain mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh rosemary leaves, plus extra 1 sprig rosemary
  • 2 garlic cloves, crushed
  • 1 teaspoon cracked black pepper
  • 1 tablespoon extra virgin olive oil
  • 1.8kg Slow-cook Beef Family Roast
  • 1kg white potatoes, cut into 1cm-thick slices
  • 3 garlic bulbs, halved crossways
  • 1 chicken stock cube, crumbled
  • 2 tablespoons lemon juice
  • Lemon wedges, to serve
  • Mixed salad leaves, to serve

Cooking Time

15 Mins Prep, 4.05 Hours Cook




6 Servings



Step 1

Preheat oven to 160C/140C fan-forced. Grease a large baking dish.

Step 2

Combine mustards, chopped rosemary, crushed garlic, pepper and oil in a bowl. Season with salt. Reserve 2 teaspoons of mustard mixture. Rub remaining mustard mixture over beef. Top with extra rosemary sprig.

Step 3

Place potato and garlic bulbs in base of prepared dish. Combine reserved mustard mixture, stock cube, lemon juice and 1/4 cup water in a small bowl. Drizzle over potatoes. Top with beef. Cover tightly with foil. Roast for 4 hours. Remove foil. Roast for a further 30 minutes or until beef is browned and tender.

Step 4

Transfer beef to a large platter. Cover loosely with foil for 15 minutes to rest.

Step 5

Meanwhile, increase oven temperature to 220C/200C fan-forced. Return potatoes to oven and cook for 10 to 15 minutes or until golden and crisp.

Step 6 

Serve beef with potato, garlic, salad leaves and lemon wedges.



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