Roast Beef with Horseradish and Vegetables
Tender sliced roast beef served with a creamy horseradish sauce, fresh tomato and cucumber slices, and rich brown gravy. A simple, satisfying dinner that comes together quickly.
- Total time
- 20 min
- Servings
- 4
- Calories
- 350
- Protein
- 28g
Ingredients
- 1 lb roast beef (deli-sliced or leftover)
- ½ cup horseradish sauce
- 1 medium tomato
- ½ medium cucumber
- 1 cup brown gravy
- 2 tbsp fresh parsley
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Slice the 1 lb roast beef into thin pieces if not already sliced. Arrange the slices on a serving platter, overlapping slightly.
- 2
Slice the 1 medium tomato and 0.5 cucumber into thin rounds. Arrange the tomato and cucumber slices around the beef on the platter.
- 3
In a small bowl, mix the 0.5 cup horseradish sauce with 0.25 tsp black pepper. Set aside.
- 4
Warm the 1 cup brown gravy in a small saucepan over medium heat until steaming, about 3-4 minutes. Stir occasionally.
- 5
Sprinkle the 0.5 tsp salt and the remaining black pepper over the beef and vegetables.
- 6
Drizzle the warm gravy over the beef slices, then spoon the horseradish sauce over the top.
- 7
Garnish with the 2 tbsp fresh parsley and serve immediately.
Tools you’ll need
- serving platter
- small bowl
- small saucepan
- knife
- cutting board
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