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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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
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.
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.
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!
Other methods for cooking beef
HAVE YOU MADE MY TOPSIDE BEEF ROAST RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day!
Topside Beef Roast (Top Round Roast)
Equipment & Tools
Ingredients
For the Beef
- 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
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)
- 240 ml (1 cup) 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.
- 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 a few sprigs of fresh rosemary.
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 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 reaches a minimum 52°C (125°F) when checked with an instant read digital thermometer for medium rare (check notes).
Rest your beef joint
- Transfer the beef on 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.
- Add the flour once butter melts to make a paste then gradually add the stock, stirring all the while, until all has been added.
- Strain the gravy to remove any lumps and serve with the beef and your choice of sides.
Video
Notes
- Medium rare – 20 minutes per 500g
- Medium – 25 minutes per 500g
- Well done – 30 minutes per 500g
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 |
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