Roast Topside Of Beef


  1. Preheat the oven to 220°C. Rub the beef with 1 tablespoon olive oil and season with salt and pepper, rub all over. Put the beef in a roasting tin in the hot oven for 15 minutes to brown.
  2. Place all the vegetables and thyme in the roasting tray around the meat and drizzle them with 1 tablespoon olive oil. Put the roasting tray back in the oven.
  3. Turn down the heat to 180°C and cook for about 11⁄2 hours for medium. Baste the meat halfway through cooking. If the vegetables look dry add a little water.
  4. If you want to make roast potatoes or other vegetables remember to do these while the beef is cooking.
  5. When the beef is cooked to your liking, remove the tray from the oven and transfer to a board, cover with tinfoil to rest for 15 minutes while you make gravy  garnish any accompanying vegetables. Slice the beef and serve with a selection of the roasted vegetables.


Cooking Times

Rare: 15-20 mins per 450g plus 20 mins
Medium: 21-25 mins per 450g plus 20 mins
Well Done: 26-30 mins per 450g plus 20 mins

Roast Topside Of Beef

PREP 15 mins
COOK 1 hr 45 mins (approx)
Serves 6
Ready in 2 hrs (approx)


  • 2 hrs (approx)
  • Ingredients
  • 1.5kg Beef topside. You can ask your butcher to coat the joint with extra fat to keep the meat moist during roasting.
  • 3 red onions, peeled and quartered
  • 6 medium carrots, peeled and cut into chunks
  • 1 butternut squash, peeled and cut into chunks
  • 1 garlic bulb, peeled and cloves separated
  • 2-3 tbsp olive oil Salt and black pepper A few sprigs of thyme