Oven-Roasted Beef with Horseradish Cream and Root Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A hearty British-inspired roast beef dish featuring tender beef, roasted root vegetables, and a tangy horseradish cream sauce. This British-inspired beef recipe, ready in about 75 minutes, pairs beef sirloin roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds beef sirloin roast
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 4 medium, peeled and quartered potatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 sprigs fresh rosemary
• 4 whole, peeled garlic cloves
• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 1 teaspoon lemon juice

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat your oven to 400°F. Toss 3 medium carrots, 2 medium parsnips, and 4 medium potatoes, all peeled and cut into 1-inch chunks, with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a roasting pan.
2. Step 2: Rub 2 pounds beef sirloin roast with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and tuck 2 sprigs fresh rosemary and 4 whole peeled garlic cloves around the beef on the pan. Roast in the oven for 25 minutes.
3. Step 3: Reduce oven temperature to 350°F and continue roasting for another 20 minutes for medium-rare, or until a meat thermometer reads 135°F. Remove beef and vegetables from oven and tent with foil to rest for 15 minutes.
4. Step 4: Meanwhile, mix 1/2 cup sour cream, 2 tablespoons prepared horseradish, and 1 teaspoon lemon juice in a small bowl until smooth. Adjust seasoning with salt to taste.
5. Step 5: Slice the rested beef thinly against the grain and serve alongside the roasted root vegetables with a dollop of horseradish cream sauce on top.