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How to build a grazing board roast

Gather friends and family round the table this festive season and tuck into an Instagram-worthy grazing board roast. This fun and impressive idea centres around a sharing board piled high with blushing pink beef, crispy roast potatoes, seasonal vegetables and a few different sauces so people can get stuck in.

  1. The recipe

    Serves 4-6

    Takes 50 mins

    2 x 500g Tesco Finest British Rump Joint with Cornish Sea Salt & Cracked Pepper
    4½ tbsp sunflower oil
    500g parsnips, peeled and cut into quarters or eighths, lengthways
    500g carrots, peeled and cut into quarters or eighths, lengthways
    40g finely grated Parmesan
    40g plain flour
    10g fresh thyme, leaves stripped from stalks, plus extra sprigs to garnish
    800g bag frozen roast potatoes

    To serve:
    200g Tenderstem broccoli, stalks trimmed
    10g butter
    10g fresh parsley, leaves roughly chopped
    Tesco Finest peppercorn sauce, to serve
    horseradish sauce, to serve
    mustard, to serve

    1. Preheat the oven to gas 8, 230°C, 210°C fan. Remove the rump joint from the fridge 30 mins before you start cooking it.

    2. After 30 mins, pat the beef dry and place in a roasting tin. Drizzle over ½ tbsp oil and roast for 35-40 mins for medium-rare. If the meat looks like it’s starting to catch, cover with foil and continue to roast.

    3. Meanwhile, boil the parsnips and carrots in a large pan of salted water for 6 mins until just softened at the edges. Drain into a colander and briefly steam dry. Combine the Parmesan and flour in a large bowl and season lightly. Strip the leaves from half the thyme stalks and add to the bowl. Toss in the parsnips and carrots and coat in the mixture.

    4. Heat the oil in a large baking tray and add the carrots and parsnips. Spread out in an even layer and roast for 30-35 mins, turning halfway, until golden and crisp.

    5. In another baking tray, add the frozen roast potatoes and cook to pack instructions.

    6. Steam the Tenderstem broccoli for 3-4 mins until just tender. Toss in the butter and parsley; season to taste.

    7. Once the meat is cooked, set aside to rest for 10 mins. Keep the vegetables warm.

    8. Carve the meat into ½-cm-thick slices and fan out down the centre of the board. Arrange the potatoes, carrots, parsnips and broccoli around the beef in groups. Pop the sauces in small bowls and nestle among the roast. Serve immediately with horseradish sauce and mustard.

    Each serving contains

    • Energy

    • Fat

      39g 55%
    • Saturates

      12g 58%
    • Sugars

      12g 14%
    • Salt

      1.9g 32%

    of the reference intake
    Carbohydrate 64.1g Protein 42g Fibre 14g