Roast Beef — with mustard crust, roots and onion jus

What changes—and what stays

From with fatty gravy, Yorkshire pudding and large roast potatoes is often 700–950 kcal to 495 calories

Choose a trimmed roast, measure the oil and build jus from browned onions rather than butter and flour. Deep beef browning, mustard, rosemary, garlic, onion and black pepper define the roast.

Ingredients for 10

Measure first; timing is part of how this recipe uses less fat.

• 1.8 kgtrimmed beef sirloin roast
• 1.3 kgpumpkin
• 1 kgcarrots and parsnips
• 700 gonions
• 22 golive oil
• 55 gDijon mustard
• 30 ggarlic and rosemary
• 800 mlsalt-reduced beef stock

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare and control moisture

Trim external fat to a narrow cap, tie the roast evenly, pat dry and temper briefly.

Look for: Roast is compact, evenly thick and completely dry outside.

2

Step 2 · follow the visible cue

Build the flavour base

Brown every face in a hot pan, then brush with mustard, garlic and rosemary.

Look for: A dark crust covers the beef and seasoning adheres without sliding.

3

Step 3 · follow the visible cue

Cook with precise heat

Roast over onions with roots alongside until the centre reaches 54–57°C for medium-rare.

Look for: Roots are browned and the thermometer confirms the chosen doneness.

4

Step 4 · follow the visible cue

Finish and verify texture

Rest twenty minutes, skim the roasting juices, reduce with stock and carve thinly across the grain.

Look for: Slices are rosy edge to edge and jus is glossy without a fat slick.

Calories at the same serving size

The estimate uses the listed ingredients divided into 10 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions