Slimming World roast beef Sunday lunch with roast veg, celariac mash and cauliflower cheese recipe

Sunday lunch is a time to enjoy a filling feast with family or friends before the working week begins again. This video shows you how to prepare a full Sunday roast with mash, cauliflower cheese and roasties. And, because it’s all Free, you can look forward to a fabulous result on the scales.

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Roast Beef
1.5kg sirloin of beef, visible fat removed
1 tbsp English mustard powder mixed with 1 tbsp water
4 tbsp tomato purée
6-8 tbsp mixed peppercorns, crushed
rosemary sprigs, to garnish (optional)

Traditional roast veg
6 tbsp fat free vinaigrette
400g baby carrots
400g baby parsnips
350g small red potatoes
2 medium onions
6 celery sticks
3 fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf

Cauliflower cheese
2 cauliflowers
low calorie cooking spray
bunch of spring onions
2 garlic cloves
500g fat free natural yoghurt
1 tsp English mustard powder
2 eggs
120g Cheddar cheese
(add 6 syns per serving if not using as a Healthy Extra)

Preheat the oven to 190°C/Fan 170°C/Gas 5.
Put the beef in a roasting tin. Mix the made-up mustard and tomato purée and spread over the joint. Sprinkle over the peppercorns to form an even crust.
Put the joint in the oven and cook to your liking (22 minutes per 500g plus an extra 20 minutes for rare; 28 minutes per 500g plus an extra 25 minutes for medium; and 33 minutes per 500g plus an extra 30 minutes for well done – so a 1.5kg joint cooked to medium needs 1 hour 50 minutes).
Baste occasionally with the meat juices while roasting, and turn halfway through the cooking time.
Once cooked, put the beef on a serving dish, cover loosely with foil and leave to rest for 15-20 minutes.

Garnish with rosemary sprigs if you like, then carve and serve with your favourite potatoes and vegetables.


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