MLA Aussie Beef Roast with Horseradish, Beets and Green Beans
- Prep time 45Min
- Cook time 45Min
- Technique Broil
- Meat Beef
- Cut Rump
- Serves 6
Looking for a delicious and hearty meal? Try our Aussie Beef Roast with horseradish, beets, and green beans. The perfect combination of savory and sweet.
Ingredients
- 2 2/3 Aussie grassfed beef round roast
- 2 tbsp olive oil
- 4 tbsp horseradish jarred
- 2 each finely chopped garlic cloves
- 2 each halved garlic heads
- 1 tbsp thyme
- 2 each thickly sliced Spanish onions
- 3 bunches trimmed and small tender leave reserved baby beets
- 7 oz. trimmed baby beans
- 2 cups baby spinach
- 1 tbsp red wine vinegar
- 3/4 cup sour cream
Chef Notes:
- The meat needs to rest for at least half an hour for maximum tenderness –cover loosely with foil and then with a clean tea towel and leave in a warm place.
- This meat is best served very thinly sliced - always be sure to slice meat across the grain to maximize the tenderness even further.
Method
To cook:
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Preheat oven to 450°F / 250°C.
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Combine 2 tablespoons horseradish, 1 clove chopped garlic, thyme, and 1 tablespoon olive oil in a bowl. Season to taste with salt and freshly ground pepper, then brush over beef and set aside at room temperature to marinate for 30 minutes.
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Place onion and 2 garlic heads in a small roasting pan, place beef on top, and put in the oven, immediately reducing temperature to 400°F / 200°C.
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Roast, basting occasionally with pan juices until cooked to your liking (45–50 minutes for medium-rare, 50–55 minutes for medium).
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Cover loosely with foil and set aside to rest for 30 minutes.
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Place baby beets cut-side up in a separate roasting pan, drizzle with about 1 tablespoon olive oil, season to taste, cover with foil, and roast for about 40 minutes until tender. Set aside.
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Blanch beans in a saucepan of boiling salted water for about 3 minutes until just tender. Drain and set aside in a bowl with beet leaves and spinach.
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Just before serving, add baby beets, vinegar, and about 1½ tablespoons olive oil. Season to taste and toss to combine.
For the horseradish cream:
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Combine sour cream, remaining horseradish, and remaining chopped garlic in a bowl. Season to taste.
To serve: Very thinly slice the beef and serve with baby beet salad, roast onions form the pan, pan juices and with horseradish cream to dollop.
