Roast beef is ideal to serve on Christmas day instead of turkey. The spicy coating gives the beef a rich flavour.


Serve the roast beef with potatoes and green vegetables. 
Makes 12 servings
Cooking time: n/a


  • 3½-lb lean beef roast, such as eye of round  (1.75 kg)
  • 3 tbsp crushed mixed peppercorns (50 mL)
  • 6 tbsp prepared horseradish sauce (100 mL)
  • 2 tbsp all-purpose flour (25 mL)
  • 2 tbsp cold water (25 mL)
  • 2 cups beef stock (500 mL)
  • Salt and freshly ground black pepper


  1. Preheat oven to 425°F (220°C).
  2. Trim the beef of any excess fat and pat dry with paper towels.
  3. Mix the peppercorns and horseradish sauce together to form a paste.
  4. Spread the paste over the meat and place on a rack set in a roasting pan.
  5. Cover and cook 15 minutes per 1 lb (500 g), plus 15 minutes, for rare, 20 per 1 lb (500 g), plus 20 minutes for medium, and 25 minutes per 1 lb (500 g), plus 25 minutes for well done.
  6. Remove the roast from the oven and let stand, covered, on a warmed platter about 10 minutes before carving.
  7. Drain the excess fat from the roasting pan.
  8. Mix the flour with the cold water to form a smooth paste.
  9. Stir the paste into the pan juices with the stock.
  10. Bring to a boil.
  11. Reduce heat and simmer, stirring constantly until the gravy is thickened. Season with salt and pepper.


Food choice values (per serving)
Carbohydrate Choices: 0
Meat & Alternatives: 3
Fats: 0

This recipe made available with permission by Key Porter Books Ltd. Copyright © 1995 by The British Diabetic Association. The Everyday Diabetes Cookbook is available in stores across Canada.

Nutritional Information

Per Serving
Calories 180
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 53 mg
Sodium 191 mg
Carbohydrates 3 g
Fiber 0 g
Protein 26 g

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