Horseradish Pot Roast With Vegetables
Horseradish Pot Roast With Vegetables
A practical Horseradish Pot Roast With Vegetables recipe with measured ingredients and a step-by-step method. Ready in about 50 minutes.
Total time: 50 minutes
Ingredients
- 2Kg/4Lb 8Oz Maris Piper Potatoes, Sliced Into Thirds
- 600G/1Lb 5Oz Beef Dripping
- 3 Tbsp Grated Fresh Horseradish
- 2 Tbsp Black Peppercorns
- 2 Tbsp Sea Salt
- 3.5Kg/7Lb 11Oz Rib Of Beef
- 8 Large Carrots, Chopped Into 3
- 8 Large Parsnips, Sliced Into Thirds Lengthways
Method
- Preheat oven to 300 degrees f. In a large bowl, combine potatoes, beef fat and horseradish and stir until potatoes are coated with fat. Add peppercorns and season to taste with salt.
- Place roast in an ovenproof roasting pan, rub beef with 1 tbsp oil, and season to taste with salt and pepper. Roast for 45 minutes, or until meat is medium rare.
- In the meantime, in a small bowl, combine turnips, carrot, parsnip, and remaining oil. Season to taste with salt.
- Remove roast from oven and place vegetables around it. Increase oven temperature to 475 degrees f. Pour pan juices into roasting pan, scraping up browned bits.
- Transfer roast to roasting pan and roast for 15 minutes. Slice roast to serve.