Easter Roasts 

Easter Roasts Recipes
This Easter delight the whole family with a Colman’s Roast Dinner that says it all.\r\n\r\nEaster time is the perfect occasion to bring the family together over a delicious roast dinner. To help out, we’ve jotted down our favourite Colman’s roast recipes below so you can make a wholesome and flavoursome meal that says it all. 

  • 6 Minutes 
  • 20 Minutes 
  • 45 Minutes


  • 1 1/2 kg (3 1/2 lbs) rib of beef
  • 1 tsp each of flour and Colman's English mustard powder
  • 1 Knorr beef gravy pot
  • 1 tbsp olive oil plus a little more
  • 6 parsnips peeled and halved
  • 6 carrots peeled and cut into large chunks
  • 4 shallots peeled and halved
  • fresh herbs eg. sage, thyme
  • Colman's English mustard


  1. Preheat the oven to 200°C, 190°C fan oven, Gas mark 7.

  2. Dust the beef with the flour and Colman’s English Mustard powder

  3. Heat a thick based frying pan on the hob and add the beef, fat side down. Once the fat has rendered and turned golden brown, turn the beef to sear all sides

  4. Remove the beef from the pan and place in a roasting tin with the vegetables. Drizzle the fat from the frying pan over the joint and vegetables and place the roasting tin on the hob for a few minutes to heat the pan

  5. Transfer to oven and cook for 15 minutes, then reduce to 190°C, 170°C fan oven, Gas Mark 5 for 15 minutes per lb for rare beef. Baste with the meat juices during cooking

  6. Remove the joint and vegetables from the roasting tin and place on a board or large plate to rest

  7. Spoon off most of the fat from the roasting tin, then add one gravy pot with 280ml warm water. Stir continuously with a whisk and bring to the boil

  8. Boil for 1 minute until thickened and serve with the beef, roast potatoes, seasonal vegetables and Yorkshire puddings

  9. To top off the meal, don’t forgot a dollop of Colman’s English Mustard