Roast Topside of Beef
Make perfect, juicy roast topside of beef with this simple recipe. Roast beef topside is a lean, tender cut, perfect for Sunday roast dinner.
Leave the roast at room temperature for 1 hour before cooking.
Preheat the oven to 475 °F / 240 °C / 220 °C fan oven.
Place the roast beef in a roasting tin, fat side up. Rub the meat with salt, pepper, mustard powder, and olive oil. Remove the leaves from the rosemary sprigs, and sprinkle them over the top of the roast.
Roast the beef in the hot oven for 20 minutes.
Reduce the temperature to 350 °F / 180 °C / 160 °C fan oven. Continue to roast for about 40-60 minutes, or until a meat thermometer inserted into the middle of the roasts reads the temperature of your preferred doneness (see table in notes below).
Remove the roast from the oven. Cover the roasting pan with aluminum foil, and leave the roast to rest covered for at least 30 minutes, or up to 1 hour. The meat will finish cooking, and the juices settle back into the meat while it rests.
Transfer the roast to a cutting board, and slice the beef to serve. You can also use the liquids from the roasting pan to make your own gravy or sauce if you wish.
Using a smaller or larger roast will affect the cooking time. Use a meat thermometer for a precise cooking result.
Internal temperature of the roast when it's ready to be removed from the oven:
Rare roast: 113-122 °F or 45 - 50 °C
Medium roast: 140-150 °F or 60 - 66 °C
Well done roast: 152-158 °F or 67 - 70 °C
Calories: 351kcal | Carbohydrates: 1g | Protein: 50g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 141mg | Sodium: 418mg | Potassium: 779mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 5mg