A great Roast Dinner is something everyone should be able to cook! Plus, with a few little tweaks you can easily make it lower fat than many usual: choose lean meat as your hero and adjust how you cook your spuds and it is surprising how the changes can add up!
Plus, a roast is even easier when you use our one pan roast hampers: all your meat, sides and veg in one box! Want to make the most of it? Here're our go-to recipe for an incredible roast using our One Pan Beef Roasting Hamper.
Ingredient List
Roast Beef and Carrots
800g MuscleFood Beef Roasting Joint
500g x MuscleFood Luxury Whole Carrots
1x onion
1x tsp mustard powder
1x tsp flour
Salt and pepper
Pigs in blankets
10x 33g MuscleFood Cumberland Sausages
10x low fat unsmoked bacon medallions Roasties
1kg x MuscleFood Luxury Roasting Potatoes
½ tbsp garlic granules
4 sprigs rosemary
Low calorie oil spray
Salt and pepper
Parsnips
500g x MuscleFood Luxury Whole Parsnips
1x tbsp honey
3x sprigs of thyme
Low calorie oil spray
Salt and pepper
To serve
Gravy
Green vegetables
Horseradish
Method
- Preheat oven to 220c.
- Peel and cut potatoes into roastie size chunks.
- Add to a pan of boiling water and leave to simmer for 5-6 minutes.
- Drain and shake potatoes in the colander to rough up the edges.
- Place into a baking tray with a generous amount of low calorie oil spray, garlic granules and rosemary sprigs.
- Shake up well so they are evenly coated and place into the oven for 1 hour shaking every 20 minutes.
- Cut carrots in half lengthways and onion into wedges and place into the bottom of a roasting tin.
- Mix together flour, mustard powder and salt and pepper then rub into the beef joint. Place on top of the vegetable and place into the oven for 20 minutes.
- Reduce the temperature to 170c and cook for a further 30 minutes.
- Once cooked, leave to rest covered loosely with tin foil for 30 minutes whilst the rest of your roast is cooking.
- Take carrots out of the tin and place into a bowl, covered ready for serving.
- To make the pigs in blankets, wrap bacon around sausages and place on a baking tray in the oven for 25-30 minutes until crispy and cooked through.
- Cut parsnips into wedges and toss with low calorie oil spray and season with salt and pepper, place into a baking tray with honey and thyme then place into the oven for 30 minutes shaking every 10 minutes.
- Keep everything warm as it becomes ready, then gravy, greens and a dollop of horseradish.
Want to watch the video? Check out the detailed step by steps over on our Instagram.
