A classic roast beef cooked with a horseradish crust, served with roast or mashed potatoes, wilted spinach and gravy.
Per serving: 599kcals, 21.4g fat (8.6g saturated), 4.4g carbs, 2.2g sugars, 91.6g protein, 0.7g fibre, 1.684g sodium
2 hour 20 minutes
|3kg beef roast|
|120g prepared horseradish|
|2 tbsp salt|
|2 tbsp Dijon mustard|
|2 tbsp finely chopped parsley|
|1 tbsp black pepper|
|1 tbsp caster sugar|
|1 tbsp sherry vinegar|
|30g of room temperature butter|
|2 tbsp flour|
|Roast or mashed potatoes|
- Preheat the oven to 190˚C/170˚C fan/gas mark 5. Set a rack in a large, deep roasting pan and place the beef roast on top.
- In a small bowl, blend the horseradish, salt, mustard, parsley, pepper, sugar and sherry vinegar to form a paste. Slather the paste all over the top and sides of the beef.
- Roast in the lower third of the oven for two hours or until a thermometer reads 50˚C. Transfer the roast to a cutting board and let it rest for at least 20 minutes.
- Meanwhile, heat the roasting pan over a medium-high heat. Mash together the flour and remaining butter, then whisk into the pan juices in the roasting tin. Bring to a simmer until thickened.
- Discard any trussing string from the meat and thinly slice the beef across the grain. Transfer the meat to a platter and serve with the gravy, wilted spinach and roast or mashed potatoes.