Topside Beef 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.
salt and pepper – freshly ground, a few turns of the mill
2tbspwholegrain mustard(such as Maille)
1tbspolive oil, or as needed
1rosemary sprig
For the Gravy
all of the beef juicesincluding any released during resting
1tbspflouror see notes
2tbspbutter
2tbspred wine, or use port or marsala (optional)
240ml(1 cup) beef stock or as neededmade with a beef stock cube
1tbspsoy sauceor 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
COOKING TIME FOR TOPSIDE BEEF ROASTThe cooking time will differ depending on the size of your joint and how you like it cooked. I can’t recommend using a meat thermometer like this Thermapen highly enough – follow the temperature chart below, checking a bit sooner than the recommended cooking time. * affiliate linkCOOKING GUIDE
Medium rare – 20 minutes per 500g
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
NOTEYou can use 1-2 tsp cornflour (cornstarch) diluted in 2 tbsp cold water to thicken the gravy instead of adding flour if you prefer.