Mini roast beef with a sticky glaze

Mini roast beef with a sticky glaze


  1. To prepare the sticky glaze; in a small bowl mix all the ingredients together. Divide into two separate bowls.
  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.  Return to the oven and cook uncovered for a further 10 minutes.
  5. 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. 
  6. Slice the roast and serve with chips or roast potatoes, the unused glaze and a green salad.

Recipe from

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


This mini roast dinner is the perfect mid-week treat!


1 x 350-450g (12-14oz) lean mini beef topside roasting joint
Salt and freshly milled black pepper
For the Sticky Glaze:
4tbsp prepared sweet chilli sauce
4tbsp tomato ketchup
Dash Worcestershire sauce


Time: 10 mins
Serves: 2-3
Nutrition: n/a