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Beef in a bag

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1.25 kg beef roast (eye rump centre)
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)


1 Preheat fan forced * oven to 180°C.
2 Place beef in oven bag. Add combined mustard, honey, gravy powder, garlic and rosemary.
3 Press bag to coat beef with mustard mixture.
4 Toss vegetables in oil. Add to bag. Secure with twist tie.
5 Place beef in bag in roasting pan.
6 Pierce bag 6 times near tied end.
7 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.
8 Remove beef from oven. Cover loosely with foil and rest for 10 minutes. Return vegetables to oven to finish browning whilst beef is resting.
9 Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time


1 Carve beef into thin slices against the grain. Serve with vegetables and juices from bag.