Topside Beef Roast (Top Round Roast)
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Additional Time
30 mins
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Total Time
1 hr 25 mins
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Servings
6
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Calories
461 kcal
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Course
Main Course
-
Cuisine
British
Topside Beef Roast (Top Round Roast)
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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.
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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
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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 wine stock and soy sauce, 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.
Equipments used:
Notes
- COOKING TIME FOR TOPSIDE BEEF ROAST
- The 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.
- The 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.
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- COOKING GUIDE
- Medium rare – 20 minutes per 500g
- Medium – 25 minutes per 500g
- Well done – 30 minutes per 500g
- Beef Roast Temperature Chart
- 120-129°F
- 49-54°C
- 130-134°F
- 55-57°C
- 135-144°F
- 58-62°C
- 145-154°F
- 63-67°C
- 155-164°F
- 68-73°C
- NOTE
- You can use 1-2 tsp cornflour (cornstarch) diluted in 2 tbsp cold water to thicken the gravy instead of adding flour if you prefer.
- Medium rare – 20 minutes per 500g
- Medium – 25 minutes per 500g
- Well done – 30 minutes per 500g
Nutrition Information
Show Details
Calories
461kcal
(23%)
Carbohydrates
8g
(3%)
Protein
59g
(118%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
156mg
(52%)
Sodium
9985mg
(416%)
Potassium
980mg
(28%)
Fiber
0.3g
(1%)
Sugar
6g
(12%)
Vitamin A
121IU
(2%)
Vitamin C
0.03mg
(0%)
Calcium
74mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 8g | 3% |
| Protein | 59g | 118% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 156mg | 52% |
| Sodium | 9985mg | 416% |
| Potassium | 980mg | 21% |
| Fiber | 0.3g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 74mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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