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
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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.
Chef's tip
Line the pot with a cartouche (circle of greaseproof paper) before adding the lid for the most controlled steam environment.