Recipe by Chef Michael Williams
Roast Beef with Root Mash
- Prep time 45 mins
- Cook time 1 hour 30 mins
- Ready in 1 hour 40 mins
Probably my favourite way to do roast beef. It is a little more work all around, but soo worth it for a nice meal.
- Spice Rub:
- Root mash
- Pan gravy
- Let’s get the roast going first.
- Preheat the oven to 300° F.
- Pre-heat a large frying pan or Dutch oven on medium heat.
- Add the oil and then brown the roast really well on all sides, and then toss liberally with the spice rub.
- Place the thick slices of onion onto a baking tray and then place the liberally seasoned roast on top of that. Set the pan that you seared the beef in aside for now.
- Place a probe thermometer into the very center of the roast and then place into the oven. Roast until desired temperature. 135 degrees F for medium rare. Keep in mind the roast will raise another coupe of degrees after it comes out of the oven. Once you hit your desired temp, remove from the oven and allow it to rest for 15 minutes.
- In the meantime steam the parsnips and celery root until nice and soft. Remove from the steamer, and place into a bowl to mash. Mash really well, and then add the butter, salt, pepper, cinnamon and goat cheese and mash some more until incorporated. Keep warm and set aside.
- Using the pan from earlier, preheat on medium heat.
- Add a bit more oil and then the shallots and garlic. Sauté until nicely browned, stirring regularly.
- Set the onions and the roast aside and add the juice drippings from the baking tray and some water into the pan. Next, add the rosemary and the Hee-Haw and give a good stir.
- Simmer for 5 minutes or so until you get a nice thick pan gravy.
- Serve with the mashed root puree first, then some slices of roast beef (sliced at the last minute), some of the onion rings from roasting and finished with the pan gravy. It is going to be soooo good!!!
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