Name: Topside Beef Roast (Top Round Roast)
Prep time: 5 min
Cook time: 50 min
Total time: 85 min
Ingredients: 1.4 kg (3 pounds) 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; 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)); 240 ml (1 cup) beef stock or as needed (made with a beef stock cube); 1 tbsp soy sauce (or Tamari, if needed)

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Topside Beef Roast (a.k.a Top Round Roast) – learn how to cook the PERFECT topside of beef with just a handful of ingredients. This moist and tender beef joint makes an excellent Sunday roast, sliced thinly and served with gravy and your fave sides.

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Topside of Beef roasted and sliced on a cutting board

Is the topside a good beef cut?

Topside of beef (or Top Round as it is known in the US) is sometimes called the poor man’s sirloin, a lean cut of beef from the cow’s thigh (the rump). It is usually sold boned, rolled and tied, ready for oven roasting.

If you can, choose a topside joint with a thin layer of fat on top – this will baste the meat as it cooks. My joint only had a very thin layer of fat but it turned out just perfect anyway.

Topside beef is (relatively) affordable making it a good choice for serving at a family dinner. Leftovers make the best beef sandwiches – if you have any that is!

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.

Grocery list

Topside Beef Joint: Choose your joint based on how many people you are serving. A small joint (1kg / just over 2 pounds) will serve four. A medium joint (1.4kg / 3 pounds) serves 4-6 and a large one (2kg / about 4 ½ pounds) 6-8.
Salt and pepper – I use freshly ground sea salt and black pepper using a mill
Wholegrain mustard (such as Maille)
Olive oil
Fresh rosemary

Sliced topside of beef drizzled with gravy on a platter

HOW TO MAKE TOPSIDE BEEF ROAST

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

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 220 °C (200°C Fan forced) / 445°F (400°F Fan forced). 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.

Seasoned beef joint set on a rack over a roasting pan

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 180°C (160°C Fan Forced) / 350°F (325° Fan Forced). Roast for a further for 12-15 minutes per 500g or until the core temperature registers a minimum of 52°C (125°F) on an instant read digital thermometer. The temperature will continue to rise slightly as the joint rests.

Checking the temperature of beef joint with digital thermometer

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 on a warm platter and cover loosely with foil. Leave it to rest for 20-30 minutes before carving and serving.

HOW LONG TO COOK ROAST 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.

COOKING GUIDE

Medium rare – 20 minutes per 500g (just over 1 pound)
Medium – 25 minutes per 500g
Well done – 30 minutes per 500g

Beef Roast Temperature Chart

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

EASY 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, stirring butter and flour to make a paste. Gradually pour in beef stock, stirring it in. You can also add a splash of red wine, port or Marsala for extra flavor.

Simmer until the gravy reduces. Check the taste, adding some soy sauce if it needs a touch more saltiness. Sieve 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!

Sliced roast beef and gravy on a platter with roast potatoes

Other methods for cooking beef

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Topside Beef Roast

Is the topside a good beef cut?