This mini roast is glazed with coriander and chutney and is perfect for mid week dining.
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4.8 from 5 votes

Beef Mini Roast with a Chutney and Coriander Glaze

This quick cook mini roast is glazed with coriander and chutney and is perfect for mid-week dining
Servings: 4 people
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time35 mins
Total Time45 mins


  • 1 350-400g Beef mini roast - E.g. Topside
  • salt and pepper
  • 1 tsp coriander seeds - crushed
  • 1 whole garlic bulb, - unpeeled and broken into cloves
  • 2 whole red onions - peeled and cut into quarters
  • 1 tbsp rapeseed oil (canola oil)
  • 2 tbsp fruit chutney
  • 2 tbsp coriander leaves - freshly chopped


  • Preheat the oven to Gas mark 5, 190°C, 375°F.
  • Place the joint on a large chopping board. Make several incisions over the joint. Season on both sides and coat in the crushed coriander seeds.
  • Put the onion and garlic on the base of a non-stick roasting tin, drizzle with the oil, position the beef on top and open roast for 30 minutes, basting occasionally with any meat juices. In a small bowl mix the chutney and coriander together.
  • Remove the tin from the oven and brush the beef with the chutney and coriander glaze. Return to the oven for a further 5-10 minutes.
  • Slice the beef and serve with the garlic, red onions and cheesy potatoes.
Please note that the nutrition information provided below is approximate and meant as a guideline only.
Calories: 248kcal | Carbohydrates: 7g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 41mg | Potassium: 262mg | Sugar: 4g | Vitamin A: 55IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 2.9mg
Course: Main
Cuisine: British
Keyword: Beef mini roast