Beef Mini Roast with a Sticky Sweet Chilli Glaze

Ingredients:

• 1 x 400-450g/14oz-1lb lean mini beef mini roast

• Pinch of salt

• Freshly milled black pepper

For the Sweet Sticky Glaze

• 30ml/2tbsp prepared sweet chilli sauce of your choice

• 30ml/2tbsp tomato ketchup

• Dash of Worcestershire sauce

For the Chips or Potato Wedges

• 200g/7oz prepared chips or potato wedges of your choice

For the Vegetables

• 100g/4oz fresh, frozen or canned peas or sweet corn or vegetables of your choice.

Method

1. To prepare the sticky glaze; in a small bowl mix all the ingredients together.
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 from one bowl all over. Return to the oven and cook uncovered for a further 10 minutes.
5. Cook the chips or potato wedges according to the packet instructions.
6. 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.
7. Cook the vegetables according to the packet instructions.
8. Slice the beef and serve with chips or potato wedges and vegetables.

Recipe from www.simplybeefandlamb.co.uk