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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
What to ask for
This recipe calls for Topside. Can't get it where you are?
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.
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Chef's tip
Line the pot with a cartouche (circle of greaseproof paper) before adding the lid for the most controlled steam environment.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.