Meat mains
One pan roast beef and roots with horseradish glaze
Horseradish has a natural affinity with beef and potatoes, and it's even better when it's freshly grated rather than from a jar. This recipe is a winter warmer if ever there was one. You don't get classic roast potatoes – in fact they will end up a bit smashed, but delicious nevertheless. Use whatever root veg you have in your box – cooked in the rich juices from the beef, anything will end up tasting irresistible.
Ingredients
- 1kg potatoes, peeled and sliced into thirds
- 4 large carrots, chopped into thirds
- 4 large parsnips, sliced into thirds lengthways
- 200g beef dripping or butter
- 2 tbsp fresh horseradish, grated
- 1kg beef roast
- a variety of other winter veg: squash, turnips, beetroot etc., whatever you have in your vegbox
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6.
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Step 2
Boil the potatoes, carrots and parsnips in plenty of salted water for 5 minutes. Drain and shake in a colander so that the edges fluff up.
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Step 3
Melt the dripping/butter with the horseradish, plus 1 teaspoon each of sea salt and ground black pepper.
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Step 4
Score the beef all over with a sharp knife. Layer the potatoes, carrots and parsnips plus all the vegetables in a large oven tray and place the beef on top.
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Step 5
Ladle most of the horseradish glaze over the top of the vegetables and meat, using the remainder for basting during cooking time.
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Step 6
Roast for 15 minutes, then reduce the temperature to 160°C/Gas 3 and baste the meat. Roast for about another hour, basting it every 10-15 minutes.
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Step 7
Remove the joint, turn the veg and cook for a further 15 minutes. Allow the meat to rest under foil while the veg finish cooking.
