Roast beef with root vegetables recipe

2 ratings Rate
  • Serves 6
  • 30mins to prepare and 70mins to cook
  • 820 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

This is a deliciously succulent roast with all the trimmings. Enjoy it on special occasions or just for the family Sunday roast.

One hour before you're ready to cook, remove beef from the fridge. Heat oven to gas mark 9, 240°C, fan 220°C. Mix together the rosemary, mustard, 3 tbsp oil and seasoning. Arrange the onion, garlic and parsnips in a large roasting tray. Toss half the mustard mix through the veg, sit the beef on top. Rub over the remaining mustard mix and roast for 15 mins.

Meanwhile bring a pan of salted water to the boil. Add the potatoes, cover and simmer for 5 mins. Drain well, return to the pan and shake to fluff them up. Pour the remaining oil into a roasting tin and heat in the oven. Spoon the potatoes into the hot fat, coating well, then season.

Reduce oven to gas mark 5, 190°C, fan 170°C. Continue to roast for 1 hr 10 mins, turning the vegetables once or twice. Add the potatoes to the oven on the shelf below the beef 30 mins before the end of the cooking time making sure to turn them a couple of times. About 15 mins before the end of the cooking time drizzle the honey over the beef and parsnips. This is for medium beef, adjust the cooking time if you prefer it rare or well done.

Remove the beef from the tray, cover and rest for 30 mins. Return the vegetables and potatoes to the oven to crisp them up. Steam the broccoli for 3-5 mins, or until tender. Mash together the butter, lemon zest and juice, and season before tossing through the hot broccoli. Heat the gravy.

Slice the beef and serve with the parsnips, potatoes, broccoli and gravy.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 3 sprigs rosemary, leaves picked and finely chopped
  • 3tbsp wholegrain mustard
  • 6tbsp rapeseed oil
  • 2 tbsp sunflower oil
  • 1 onion, quartered
  • 1 bulb garlic, halved
  • 750g (1 1/2lb) parsnips
  • 2kg (4lb) finest* British Beef topside roasting joint
  • 1.5kg (3 1/2lb) Elfe potatoes, peeled
  • 3 tbsp runny honey
  • 325g (7oz) broccoli, cut into small florets
  • 25g (1oz) butter, softened
  • zest and juice of 1/2 lemon
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 3459kj 820kcal 41%
  • Fat 29g 41%
  • Saturates 7g 35%
  • Sugars 16g 18%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 58.6g Protein 85.7g Fibre 7.4g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.