Roast Beef with Cheddar, Parsley and Horseradish Mashed Potatoes
Recipe - Quality Foods
Roast Beef with Cheddar, Parsley and Horseradish Mashed Potatoes
Prep Time30 Minutes
Servings4
Cook Time80 Minutes
Ingredients
1 (about 2.2lb./1 kg) outside beef round roast (see Options)
2 Tbsp olive oil
1/2 tsp thyme
1/2 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp garlic powder
salt and freshly ground black pepper, to taste
2 1/2 lbs. yellow-fleshed potatoes, peeled and quartered (about 7 medium potatoes)
2/3 cup milk
2 Tbsp butter
100 grams aged white cheddar cheese, such as English Tickler, grated (about 1 cup)
2 Tbsp horseradish, or to taste
2 Tbsp chopped fresh parsley
2 cup beef stock or broth
3 Tbsp all-purpose flour
Directions
- Preheat oven to 450 F. Set roast in a shallow roasting pan. Combine oil, thyme, paprika, onion powder and garlic powder in a small bowl. Brush mixture all over the roast; season with salt and pepper. Roast the beef 20 minutes. Lower oven to 325 F and cook beef to the desired doneness, about 35 to 40 minutes more cooking time for a rare to medium-rare roast (see Note).
- When roast is about 30 minutes from being done, put potatoes in a pot and cover with 2-inches of cold water. Set over medium, medium-high heat and bring to a simmer. Simmer potatoes until tender, about 20 minutes.
- When roast is cooked, transfer to a plate, tent with foil and let rest while you make the mashed potatoes and gravy. Turn oven to 200 F.
- When potatoes are tender, drain well, and then thoroughly mash. Beat in milk and butter. Now mix in the cheese, horseradish, parsley and some salt and pepper, to taste. Transfer potatoes to a serving dish, cover and keep warm in the oven.
- Remove any excess fat in the pan you cooked the roast in. Set pan over medium, medium-high heat. Combine stock (or broth) and flour in a bowl; pour into the pan. Bring to a simmer, and whisk and cook until thickened gravy forms, about 3 minutes. Season gravy with salt and pepper. Thinly slice the roast and serve with the potatoes and gravy.
Note: Beef roasts vary in thickness, why it’s essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to accurately gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing.
Options: Other similar-sized beef roasts, such as inside round, sirloin tip and top sirloin, could also be prepared this way.
30 minutes
Prep Time
80 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Quality Foods - CDN BF AAA B/A Outside Rnd Roast, 1 Pound
$12.49/lb$2.75/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Mccormick - Thyme Leaves, 13 Gram
$5.49 was $6.99$42.23/100g
Mccormick - Paprika, 35 Gram
$5.49 was $6.99$15.69/100g
Mccormick - Onion Powder, 43 Gram
$5.49 was $6.99$12.77/100g
Mccormick - Garlic Powder, 54 Gram
$5.49 was $6.19$10.17/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Potatoes - Russet Potatoes Bulk, 320 Gram
$1.62 avg/ea$0.50/100g
Dairyland - 2% Milk, Partly Skimmed, 4 Litre
Free with 3450 Points Redeemed$5.69$0.14/100ml
Western Family - Salted Creamery Butter, 454 Gram
$6.79$1.50/100g
Not Available
Western Family - Prepared Horseradish, 250 Millilitre
$4.29$1.72/100ml
Parsley - Italian, Fresh, 1 Each
$2.49
Western Family - Beef Broth, 946 Millilitre
$2.69$0.28/100ml
Western Family - All Purpose White Flour, 2.5 Kilogram
$5.99 was $6.39$0.24/100g
Directions
- Preheat oven to 450 F. Set roast in a shallow roasting pan. Combine oil, thyme, paprika, onion powder and garlic powder in a small bowl. Brush mixture all over the roast; season with salt and pepper. Roast the beef 20 minutes. Lower oven to 325 F and cook beef to the desired doneness, about 35 to 40 minutes more cooking time for a rare to medium-rare roast (see Note).
- When roast is about 30 minutes from being done, put potatoes in a pot and cover with 2-inches of cold water. Set over medium, medium-high heat and bring to a simmer. Simmer potatoes until tender, about 20 minutes.
- When roast is cooked, transfer to a plate, tent with foil and let rest while you make the mashed potatoes and gravy. Turn oven to 200 F.
- When potatoes are tender, drain well, and then thoroughly mash. Beat in milk and butter. Now mix in the cheese, horseradish, parsley and some salt and pepper, to taste. Transfer potatoes to a serving dish, cover and keep warm in the oven.
- Remove any excess fat in the pan you cooked the roast in. Set pan over medium, medium-high heat. Combine stock (or broth) and flour in a bowl; pour into the pan. Bring to a simmer, and whisk and cook until thickened gravy forms, about 3 minutes. Season gravy with salt and pepper. Thinly slice the roast and serve with the potatoes and gravy.
Note: Beef roasts vary in thickness, why it’s essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to accurately gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing.
Options: Other similar-sized beef roasts, such as inside round, sirloin tip and top sirloin, could also be prepared this way.