Recipes

Sunday Family‑Friendly Roast Topside Beef Dinner

A lean yet flavorful beef joint — topside (also known as top round) — can be transformed into a tender, delicious Sunday roast perfect for family dining. This recipe pairs the meat with classic roast potatoes, seasonal vegetables, and a homemade red‑wine gravy. It offers a satisfying full meal that’s easy to enjoy and ideal for leftovers in sandwiches or salads.

Ingredients (serves 6):

• 1.4 kg (3 lb) topside beef joint, trimmed

• Salt & freshly ground black pepper (to taste)

• 2 tbsp whole‑grain mustard

• 1 tbsp olive oil

• 1 sprig fresh rosemary

For roast potatoes & vegetables

• 800 g potatoes, peeled and cut into chunks

• 400 g carrots, sliced

• 1 large onion, coarsely chopped

• 2 tbsp olive oil, plus extra for parsnips or optional veggies

• Salt & pepper

For the gravy

• Beef pan juices (including resting juices)

• 2 tbsp butter

• 1 tbsp flour (or cornflour slurry)

• 240 ml beef stock

• 2 tbsp red wine (optional)

• 1 tbsp soy sauce (if needed)

Instructions:

1. Prepare the joint

• Remove the beef from the fridge 1 hour before cooking so it comes to room temperature.

• Preheat oven to 220 °C (200 °C fan). Pat the beef dry, rub with mustard and olive oil, season all over, and sprinkle with rosemary.

2. Roast the beef

• Place beef fat‑side up on a rack over a roasting tin (or on a trivet of onions/carrots).

• Roast 20 minutes to brown, then reduce oven to 180 °C and roast 12–15 minutes per 500 g for medium‑rare (internal ~52 °C), or longer for medium/well done.

3. Roast potatoes & veggies

• Toss potatoes, carrots, and onion in oil, season, and roast on a separate tray for the final 45 minutes, turning halfway.

4. Rest the beef

• Remove the beef and loosely tent with foil. Rest on a warm platter for 20–30 minutes; the internal temperature will rise slightly.

5. Make the gravy

• Pour pan juices into a saucepan, bring to a simmer. Stir in butter, then flour to form a roux.

• Gradually whisk in stock (and wine), season with soy sauce if needed. Strain to smooth the gravy.

Seasoning & Serving:

• Seasoning: Mustard, salt, pepper, and olive oil create a flavorful crust; rosemary adds aroma.

• Serving: Slice the beef across the grain thinly. Serve with roast potatoes, carrots, onions, and optional greens or Yorkshire puddings. Spoon rich gravy over the beef. Leftovers make excellent sandwiches or sliced on warm toast.

Link to source!

https://www.supergoldenbakes.com/topside-beef-roast/?utm_source=