The BEST Topside Beef Roast (Top Round Roast)
, Updated Oct 21, 2026
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Topside beef roast (aka top round roast) is a lean, affordable joint that roasts beautifully with just a handful of ingredients. Season it well, roast it hot then low, and rest it properly, and you get juicy, tender slices that are perfect for a Sunday roast with gravy and all your favorite sides.
Know your cut
Where does topside come from?
Topside comes from the inner thigh of the cow’s back leg – the top of the round – which is why it is sold as top round roast in the US. It is sometimes called the poor man’s sirloin: lean, relatively affordable and usually sold boned, rolled and tied, ready for oven roasting.
Because it is a hard-working muscle with very little marbling, topside is at its best roasted to medium rare and carved thinly (and the leftovers make the best beef sandwiches). Silverside, its neighbor on the outer thigh, is tougher and better suited to slow cooking or pot roasting.
How to Cook Topside Beef
This is a classic British roasting joint, meant to be oven-cooked. It can be served rare, medium rare (my preference) or well done.
Topside has very little fat running through it so it can be carved into thin or thick even slices. Absolutely delicious served with a simple gravy and roast potatoes.
Here’s What You’ll Need
- Topside Beef Joint: Choose your joint based on how many people you are serving. A small joint (2 lb / 1kg) will serve four. A medium joint (3 lb / 1.4kg) serves 4–6 and a large one (4½ lb / 2kg) serves 6–8. If you can, choose a joint with a thin layer of fat on top – it bastes the meat as it cooks (mine had very little and still turned out perfectly).
- Salt and pepper – I use freshly ground sea salt and black pepper from a mill.
- Wholegrain mustard – such as Maille. It helps the seasoning stick and adds a gentle tang to the crust.
- Olive oil – just a drizzle.
- Fresh rosemary – or thyme if that is what you have.
How to Make Topside Beef Roast
↓ For the full ingredients and detailed method, jump to the recipe card.
Prepare the Joint
- Take your beef joint out of the fridge an hour before you cook it so it can come to room temperature and cook more evenly. The joint may be tied with string or have netting over it – leave that on.
- Preheat the oven to 425°F (220°C), or 400°F (200°C) fan. Pat the beef dry using paper towels. Season liberally with salt and pepper (a good 10+ turns of the salt and pepper mill). Rub with the wholegrain mustard and drizzle with olive oil. Sprinkle with the fresh rosemary.
Roast the Beef
- Place the joint on a rack set over a roasting tin, fat side up. If you haven’t got a suitable roasting tin you can create a trivet by placing thick rounds of sliced onions at the bottom of the tray.
- Roast for 20 minutes (set an alarm), then reduce the oven temperature to 350°F (180°C), or 325°F (160°C) fan. Roast for a further 12–15 minutes per 1 lb (500g), or until the core temperature registers a minimum of 125°F (52°C) for medium rare on an instant read digital thermometer. The temperature will continue to rise slightly as the joint rests.
Rest Your Beef Joint
- Don’t skip this step – carving your beef straight out of the oven will result in tough meat. Resting the joint allows the juices to settle instead of running out, keeping the meat tender and moist.
- Transfer the beef to a warm platter and cover loosely with foil. Leave it to rest for 20–30 minutes before carving and serving.
How Long Should I Cook Topside Beef?
The cooking time will depend on the weight of the joint and how you like it cooked. I can’t recommend using a meat thermometer highly enough – follow the temperature chart below, checking 5–10 minutes before the recommended cooking time. The total roasting times below include the first 20 minutes at the higher temperature.
Topside Cooking Time by Weight
| Joint | Medium Rare | Medium | Well Done |
|---|---|---|---|
| 2 lb (1kg) | 40 min | 50 min | 1 hr |
| 3 lb (1.4kg) | 1 hr | 1 hr 15 min | 1 hr 30 min |
| 4½ lb (2kg) | 1 hr 30 min | 1 hr 50 min | 2 hr 15 min |
These times work out at roughly 20 minutes per 1 lb (500g) for medium rare, 25 for medium and 30 for well done. Joints vary in shape, so use them as a guide, check the temperature early and leave 20–30 minutes for resting on top.
Beef Roast Temperature Chart
| Doneness | Fahrenheit | Celsius |
|---|---|---|
| Rare | 120–129°F | 49–54°C |
| Medium Rare | 130–134°F | 55–57°C |
| Medium | 135–144°F | 58–62°C |
| Medium Well | 145–154°F | 63–67°C |
| Well Done | 155–164°F | 68–73°C |
Roast Beef Gravy
What’s roast beef without gravy? You can make an excellent brown gravy using the pan juices (and, crucially, any juices released while resting and carving).
Pour the juices into a saucepan (or use the roasting tray). Bring them to a simmer, add the butter and, once it melts, stir in the flour to make a paste. Gradually pour in the beef stock, stirring all the time. You can also add a splash of red wine, port or Marsala for extra flavor.
Simmer until the gravy reduces. Taste, adding a little soy sauce if it needs a touch more seasoning. Strain the gravy to remove any lumps and serve.
Serving Suggestions
Yorkshire Puddings are a classic accompaniment in the UK (and I urge you to try them if you are in the US!). Potatoes are the perfect side dish – my goose fat roast potatoes are an excellent option, as are smashed potatoes or mash. Add my braised red cabbage and a robust red wine and you have the perfect Sunday roast!
You’ll Also Love These Beef Recipes
- Slow Cooker Roast Beef – fork-tender beef that cooks itself in a rich gravy – the low-effort way to a Sunday roast.
- Air Fryer Roast Beef – a juicy, pink-in-the-middle joint with a browned crust, cooked in the air fryer so the oven is free for the sides.
- Dutch Oven Pot Roast Beef with French Onion Gravy – tender beef braised with carrots and potatoes in a deep, savory onion gravy, all in one pot.
- Braised Beef – beef slow cooked in red wine with carrots and parsnips until it falls apart – perfect for cold evenings.
- Oven Braised Brisket – meltingly tender brisket braised with ginger, star anise and soy, finished in a silky gravy from the pot.
👉 Please leave a comment and rating if you try this Topside Beef Roast recipe, follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations!
Topside Beef Roast (Top Round Roast)
Video
Ingredients
For the Beef
- 3 lb (1.4kg) topside beef joint (top round)
- salt and pepper – freshly ground , a few turns of the mill
- 2 tbsp wholegrain mustard (such as Maille)
- 1 tbsp olive oil , or as needed
- 1 rosemary sprig
For the Gravy
- all of the beef juices including any released during resting
- 1 tbsp flour or see notes
- 2 tbsp butter
- 2 tbsp red wine , or use port or marsala (optional)
- 1 cup (240ml) beef stock or as needed made with a beef stock cube
- 1 tbsp soy sauce or Tamari, if needed
Instructions
Prepare the Joint
- Take your beef joint out of the fridge an hour before you cook it so it can come to room temperature and cook more evenly. The joint may be tied with string or have netting over it – leave that on.3 lb (1.4kg) topside beef joint
- Preheat the oven to 425°F (220°C), or 400°F (200°C) fan.
- Pat the beef dry using paper towels. Season liberally with salt and pepper (a good 10+ turns of the salt and pepper mill). Rub with the wholegrain mustard and drizzle with olive oil. Sprinkle with a few sprigs of fresh rosemary.salt and pepper – freshly ground, 2 tbsp wholegrain mustard, 1 tbsp olive oil, 1 rosemary sprig
Cook the Beef
- Place the joint on a rack set over a roasting tin, fat side up. If you haven’t got a suitable roasting tin you can create a trivet by placing thick rounds of sliced onions at the bottom of the tray.
- Roast for 20 minutes (set an alarm), then reduce the oven temperature to 350°F (180°C), or 325°F (160°C) fan.
- Roast for a further 12–15 minutes per 1 lb (500g), or until the core temperature reaches a minimum of 125°F (52°C) for medium rare when checked with an instant-read thermometer (see notes).
Rest Your Beef Joint
- Transfer the beef to a warm platter and cover loosely with foil. Leave it to rest for 20–30 minutes before slicing and serving. The temperature will continue to rise slightly as the joint rests.
Make the Gravy
- Add all the pan juices (including any released during resting and slicing) into a saucepan. Bring to a simmer and stir in the butter.all of the beef juices, 2 tbsp butter
- Add the flour once the butter melts to make a paste, then gradually add the wine, stock and soy sauce, stirring all the while, until all has been added.1 tbsp flour, 2 tbsp red wine, 1 cup (240ml) beef stock or as needed, 1 tbsp soy sauce
- Strain the gravy to remove any lumps and serve with the beef and your choice of sides.
Notes
- Medium rare – 20 minutes per 1 lb (500g)
- Medium – 25 minutes per 1 lb (500g)
- Well done – 30 minutes per 1 lb (500g)
| Doneness | Fahrenheit | Celsius |
|---|---|---|
| Rare | 120–129°F | 49–54°C |
| Medium Rare | 130–134°F | 55–57°C |
| Medium | 135–144°F | 58–62°C |
| Medium Well | 145–154°F | 63–67°C |
| Well Done | 155–164°F | 68–73°C |
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
