I had a 1.6k very lean topside roast, so I doubled the ingredients. Placed the roast on a rack in the baking dish and poured the mix over, put some water in the bottom of the pan and the lid on the roaster - cooked at 175 degree for the first hour with the lid on and then 1 1/2 hours with the lid off which made the meat well done (DH doesn't like it mooing at him) but still very moist. The WOW factor was the gravy the pan juices made with just that subtle flavour from the grained mustard and slight saltiness from the soy. Would definately use again. Made for Recipe Swap #9 - October 2007.
I had a very lean 1kg topside roast. I cooked in a heavy cast pot. Browned sides of roast in olive oil first then put sauce over instead of sitting on a rack, sat roast on fennel bulb wedges. Cooked on stove on low heat with lid on. Was absolutely beautiful!!!
O.M.G. This is one great way to cook a roast! I used a girello beef cut and followed the recipe exactly. I also studed the beef with a few pieces of garlic. So tender and so tasty with great flavours, and the family really enjoyed it....even for myself, although I am not a fan of meat I really liked the roast done this way. This is the way I am cooking roast from now on. Thanks Jewelies,it was a winner here!
I rubbed the mixture ovr my frozen piece of meat, sat it on a rack in baking dish and covered with foil and placed in oven at 125'C for about 21/2hrs, then removed foil and turned heat up to 150'C for about another hour. I added some potatoes (with skin on) which had been coated with a little bit of oil onto the rack for the last hour too. Made a lovely tender, moist, well done roast. I didn't use the juices for gravy but used a Maggi Roast Meat instant pkt one as I can't tolerate pan made gravies..(reflux, LOL). Served with a side dish of Broccoli and Cauliflower in Mustard Sauce to which I added some sliced carrots. A real home comfort meal with a modern twist. Thanks Jewelies, this is a real keeper :)
The combination of mustard and soy sauce gave this roast an amazing flavour; the quantitites in the recipe are perfect for a 1 kg roast and it's so EASY! Thanks for posting, Jewelies - this makes a great roast and the aromas that fill the house while it's cooking are so yummy!
Outstanding! DH compared it to my MIL's and his Grandma's, that is quite a compliment as they are wonderful cooks. How can something so easy be so flavorful? DH says this is the only way he wants his roast made from now on. Thanks so much for sharing. Made for ZWT 3. Nick's Mom
I decided to let my meat marinade for a couple of hours before roasting and cooked for slightly longer than stated (My clan prefers their meat well done)What I ended up with was wonderful! I recommend you save any juices left in the baking tray and make a gravy....So simple and VERY tasty...YUM!!