Balsamic pot-roast beef with horseradish mash

  • Preparation time: 30 minutes
  • Cooking time: 120 minutes
  • Total time: 2 hours 30 minutes 60 minutes 60 minutes 30 minutes

Serves: 4, with leftovers


100ml essential Waitrose balsamic vinegar
1.5kg essential Waitrose british beef topside
2 tbsp essential Waitrose olive oil
400g shallots, peeled
2 essential Waitrose celery stalks, roughly chopped
500g essential Waitrose carrots, roughly chopped
500g essential Waitrose parsnips, roughly chopped
2 garlic cloves, crushed
3 thyme sprigs
1 litre beef stock

Horseradish mash

1.5kg maris piper potatoes, peeled and chopped into 4cm chunks
30g unsalted butter
75ml whole milk
3½ tbsp essential Waitrose hot horseradish sauce
1 x ½ x 25g pack flat leaf parsley, chopped


1. Preheat the oven to 160°C, gas mark 3. Pour the balsamic vinegar into a bowl and roll the beef in it. Heat half the oil in a deep ovenproof casserole over a high heat and add the beef. Cook for 1-2 minutes on each side until browned all over. Remove from the pan and return to the vinegar bowl, set aside.

2. Heat the remaining oil in the pan over a medium heat and add the shallots, celery, carrots and parsnips. Sauté over a medium to high heat for 5 minutes until beginning to brown. Return the beef to the pan with the vinegar, garlic, thyme and stock. Season, then bring to the boil and cover with a tightly fi tting lid. Transfer to the oven and cook for 1 hour 40 minutes, turning the beef and stirring the vegetables halfway through.

3. Meanwhile, make the horseradish mash. Boil the potatoes for 10-12 minutes until tender, then drain. Return to the pan and allow to dry for 2 minutes, then mash with the butter, milk and horseradish. Season and add the parsley.

4. Remove the beef from the pan and wrap in foil to rest. Place the pan over a high heat and bring the gravy to the boil. Simmer for 15 minutes until reduced, then season. Slice the beef and serve with the vegetables, gravy and horseradish mash.