Slimming world recipe: Roast beef with horseradish


  • 1kg boneless rolled rib of beef, all visible fat removed
  • Low-calorie cooking spray
  • 2 onions, quartered
  • Salt and freshly ground black pepper
  • 1 level tbsp non-dairy horseradish sauce
  • 50ml red wine
  • 250ml beef stock
  • 300g each of swede and celeriac, peeled and cut into thick batons
  • 3 large carrots, peeled and cut into thick batons
  • 1 level tbsp cornflour
  • 225g runner beans, cut into lengths diagonally and boiled, to serve


  1. Preheat your oven to 220°C/ fan 200°C/gas 7. Spray the beef with Frylight. Put the onions in a roasting tin, lay the beef on top and season. Roast for 20 minutes.
  2. Spread the horseradish over the beef and pour over the red wine and stock. Cover with foil, reduce the heat to 190°C/fan 170°C/gas 5 and roast for 30 minutes for rare, 45 minutes for medium or 1 hour for well done, spooning over the juices halfway through cooking.
  3. Boil the swede, celeriac and carrots for 10 minutes. Drain, tip onto a roasting tray, spray with Frylight and season. Remove the beef from the oven, transfer to a carving platter and leave to rest, covered, for 20 minutes. Roast the veg for 20 minutes.
  4. For the gravy, put the tin with the meat juices over a mediumhigh heat, discarding the onions and very carefully skimming off all fat. Mix the cornflour with 2 tbsp water, stir into the tin and simmer for 2-3 minutes. Add 1 tbsp of hot water, bring to the boil and simmer for 3-4 minutes, or until thickened. Season well, then strain into a jug.
  5. Carve the beef into thin slices. Serve with the roasted vegetables, beans and gravy.
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