Topside is too lean for high-heat roasting but excels as a pot roast — a technique that keeps it moist with steam and infuses the meat with vegetable flavours.
Serves 6 peoplePrep 20 minCook 3 hr
Ingredients & method
Ingredients
1.5 kg topside, rolled and tied
2 tbsp oil
2 onions, sliced
3 carrots, sliced
3 celery stalks, sliced
4 garlic cloves
200 ml beef stock
200 ml red wine
2 bay leaves
1 sprig rosemary
Salt and black pepper
Method
1Season the beef generously. Heat oil in a large, lidded casserole over high heat. Sear the topside on all sides until well browned, about 12 minutes. Remove.
2Lower the heat. Fry onions, carrots, and celery until softened, about 8 minutes. Add garlic and cook 1 minute more.
3Add wine and stock, scraping up the bottom of the pot. Tuck in bay leaves and rosemary. Return the beef — the liquid should reach about a third of the way up.
4Cover tightly and cook at 160 °C for 2.5–3 hours, basting and turning once. The beef is done when a skewer slides in with only gentle resistance.
5Rest 15 minutes. Strain the cooking liquor and reduce if needed for a sauce. Slice thickly.
Useful gear for this recipe
$$ · roasts, smokers, and long cooks
ThermoPro TP20 Wireless Meat Thermometer
Monitoring large cuts where opening the smoker or oven would cost heat.