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SLOW-ROASTED BEEF ROAST WITH YORKSHIRE PUDDING, HORSERADISH MASHED POTATOES & RICH BROWN SAUCE

By Delicious Recipes!Posted on
SLOW-ROASTED BEEF ROAST WITH YORKSHIRE PUDDING, HORSERADISH MASHED POTATOES & RICH BROWN SAUCE

SLOW-ROASTED BEEF ROAST WITH YORKSHIRE PUDDING, HORSERADISH MASHED POTATOES & RICH BROWN SAUCE

A classic hearty meal featuring tender slow-roasted roast beef, crisp Yorkshire pudding, and creamy horseradish-infused mashed potatoes, all tied together with a silky brown sauce. Perfect for special dinners or comforting family meals.

🕒 Prep Time: 1 hour (+ resting)

🍳 Cook Time: 1 hour 10 min
🍰 Servings: 3

Ingredients

Beef Roast:

  • 500 g matured roast beef (roastbeef), tied with fat cap
  • 1 sprig rosemary
  • 1 onion
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper

Horseradish Mashed Potatoes:

  • 800 g starchy potatoes
  • 1 heaping tbsp butter
  • Hot milk (amount as needed)
  • 1 tsp freshly grated horseradish
  • Salt to taste

Yorkshire Pudding:

  • 1 egg
  • 40 g flour
  • 50 ml milk
  • 50 ml water
  • Pinch salt
  • 3 tbsp beef fat (from roast) or sunflower oil

Brown Sauce:

  • 30 ml dry white wine
  • 60 ml beef stock
  • 1 tsp butter

Instructions

  1. Remove beef from fridge 1 hour before cooking to reach room temperature. Pat dry and season generously with black pepper, salt, and finely chopped rosemary. Press seasoning firmly into meat.
  2. Heat olive oil in a non-stick pan. Sear beef 1 minute per side and 30 seconds on edges until browned.
  3. Cut onion in half lengthwise and place cut side down in an ovenproof dish. Place beef on top, ensuring it doesn’t touch the dish bottom. The onion adds flavor and air circulation under the meat.
  4. Roast beef at 160°C (320°F) for 40 minutes for medium doneness (33 minutes for rare).
  5. While beef roasts, prepare Yorkshire pudding batter. Whisk egg with salt, then add milk and water. Mix well. Gradually whisk in flour until smooth and batter resembles thin pancake batter. Let rest at room temperature.
  6. Prepare mashed potatoes: peel, cube, and boil potatoes in salted water until tender. Drain well and mash thoroughly. Stir in butter until melted, then add hot milk gradually until fluffy. Season with salt and grated horseradish. Keep warm.
  7. Remove beef from oven and transfer to a warm platter. Optionally, drizzle with 1 tsp Worcestershire sauce. Cover loosely with foil and rest for at least 20 minutes.
  8. Preheat oven to 220°C (430°F).
  9. For brown sauce: place roasting dish with onion and drippings on stovetop. Discard onion halves. Deglaze with white wine, scraping pan bottom with wooden spoon. Add beef stock and boil for 1 minute. Stir in butter and simmer until sauce thickens.
  10. Heat 3 Yorkshire pudding tins or muffin cups with 1 tbsp beef fat or oil each in hot oven for 5 minutes until fat smokes slightly.
  11. Pour batter evenly into hot tins—should sizzle on contact. Bake for 20 minutes without opening oven door until risen and golden.
  12. Serve: Spoon brown sauce onto plates, place one Yorkshire pudding each, top with a dollop of horseradish mash, and arrange thin slices of roast beef over mash.

💡 Tips

  • Use beef fat from roast for authentic Yorkshire pudding flavor; sunflower oil works as substitute.
  • Don’t open oven during pudding baking to ensure rise.
  • Resting beef before slicing ensures juicy, tender meat.
  • Horseradish adds a nice spicy kick to creamy potatoes.

🍽️ Perfect For

  • Traditional Sunday roasts
  • Special family dinners
  • Classic British comfort food lovers

📝 Final Thoughts

This meal balances tender beef roast with crispy Yorkshire pudding and flavorful horseradish mash, all tied together by a rich, savory sauce. A timeless dish sure to impress.