Roast beef with horseradish herb crust
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Time to make:
1 hr 30 mins (Hands-on time: 20 mins, Cooking time: 70 mins)
$3.44 per serve
(at time of publication)
Full ingredients list:
900g beef roast (such as bolar beef), trimmed
4 tablespoons horseradish
2 tablespoons wholegrain mustard
3 tablespoons chopped parsley
2 tablespoons fresh coriander
4 tablespoons breadcrumbs
6 potatoes, halved
3 carrots, roughly chopped
2 parsnips, roughly chopped
6 cups steamed broccoli, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 160ºC. Place potatoes, carrots and parsnips on a baking tray and spray with oil. Cook for 1 1/2 hours.
Step 2 While vegies are roasting, place beef in a large roasting dish. Mix horseradish, mustard, herbs and breadcrumbs in a small bowl and coat beef with mixture. Spray with cooking oil.
Step 3 Cook beef 55–65 minutes (add to oven while vegies are roasting). Spray with oil several times during cooking. Meat is cooked when juices run clear when pierced.
Step 4 Stand meat for 10 minutes before carving. Serve with roasted and steamed vegetables.
Love roasted garlic? It’s easy to make! Simply place whole unpeeled bulbs in an ovenproof dish and spray with cooking oil. Cook in a preheated oven for 30 minutes, until golden brown. The garlic will be soft and can be served with the roast of your choice.
If meat has been stored in the refrigerator, bring it to room temperature before cooking.
Resting meat before carving is essential – it becomes more tender and easier to carve. Keep it warm and covered for 10–15 minutes.
About this recipe
First published: August 2010