Recipes

Sunday Roast Beef Topside with Yorkshire Puddings, Roast Potatoes & Veg

This classic Sunday roast features a lean topside of beef, ideal for achieving uniform slices that remain tender, especially when roasted properly. Paired with golden roast potatoes, seasonal veg, gravy, and optional Yorkshire puddings, it makes the ultimate British family‑friendly meal.

Ingredients (serves 6):

For the beef roast:

• 1.5 kg beef topside joint, trimmed and tied (leave on a little fat)

• 2 tbsp olive oil

• 2 tsp mustard powder or Dijon mustard

• 1½ tbsp sea salt

• 2 generous pinches of brown sugar (if using mustard powder)

• 3–4 fresh rosemary sprigs, chopped

• 3 cloves garlic, halved

• 1 onion, sliced

• 2 carrots, chunked

For roast potatoes:

• 1 kg floury potatoes, peeled & chopped

• 2 tbsp beef dripping or vegetable oil

• Salt

For veggies:

• 300 g carrots + parsnips or broccoli & peas

• Butter

• Salt & pepper

For gravy:

• 1–2 tbsp plain flour

• 500 ml beef stock

• Drippings from roast

• Optional: splash of red wine 

Yorkshire pudding batter (optional):

• 140 g plain flour

• 4 eggs

• 200 ml milk + splash water, whisked and rested for 30 min

Instructions:

1. Prep & season: Preheat oven to 230 °C (210 °C fan). Pat the beef dry. Mix mustard powder, salt, sugar (or rub with mustard), olive oil, and rosemary. Rub all over the meat. Place in roasting tin on top of onion and carrot slices.

2. Roast beef high then low: Roast at high temp for 30 min to form crust. Then reduce to 160 °C (140 °C fan) and cook about 15 min per 500 g for medium, or 20 min per 500 g for well done.

3. Roast potatoes simultaneously: While the beef roasts, toss potatoes in dripping/oil, season, and roast on a separate tray at 220 °C until golden and crispy (approx 45 min), turning halfway .
4. Yorkshire puddings (if using): While beef rests (see step 5), increase oven back to 220 °C. Heat fat in a tin, then pour batter and bake for 25–30 min until puffed and golden—don’t open oven door for first 15 min.
5. Rest the meat: Remove roast, cover loosely, and rest for 30 min to reabsorb juices.
6. Cook vegetables: Boil or steam chosen veg until tender‑crisp (~4–6 min). Drain and toss with butter, salt & pepper.
7. Make gravy: Place roasting tin over heat, sprinkle flour, stir to form roux. Add wine (if using), stir, then whisk in beef stock. Simmer ~10 min, strain if wanted.

Seasoning & Serving:

• Slice the rested beef thinly against the grain for tenderness.

• Serve with roast potatoes, seasonal veg, gravy, and Yorkshire puddings.

• Add condiments like horseradish, English mustard, or mint/redcurrant sauce for more flavour.

Link to source!

https://www.jamieoliver.com/recipes/beef/roast-topside-of-beef/?utm_source=