Pic of One pan roast beef and roots with horseradish glaze

One pan roast beef and roots with horseradish glaze

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Meat mains

One pan roast beef and roots with horseradish glaze

Main Serves 6 1h 40 min
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.


  • 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


Prep time: 10 min
Cooking time: 1h 30 min
  • Step 1

    Preheat oven to 200°C/Gas 6.
  • 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.
  • Step 3

    Melt the dripping/butter with the horseradish, plus 1 teaspoon each of sea salt and ground black pepper.
  • 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.
  • Step 5

    Ladle most of the horseradish glaze over the top of the vegetables and meat, using the remainder for basting during cooking time.
  • 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.
  • 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.

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