There are a few dishes to beat a meat roast for dinner or a Sunday lunch and it's easy to see why. This topside roast beef is easy to make and has loads of comfort with every forkful!
My big love for meat roasts irrespective of what meat you use beef, pork, lamb or chicken is that they are so eaay to make and require very little hands on time. Any leftovers provide fantastic sandwiches and refries just take a look at this Warm Beef Wraps with Labneh.
Everyone can make a roast because its incredibly simple and with a few tips below you'll be making a super delicious roast!
You can do this out of two ways;
- one is to roast it on high which gives the meat a good color and flavor
- and the other method is to roast it on low heat to give the meat moisture and less shrinkage.
I find that the best of both worlds works miracles here. Starting the roast on a high heat for 20 to 30 minutes and then reducing the heat for the remainder of the cooking time. Unless you're making Slow Roast Leg of Lamb (bone-in where the heat is a constant low.
Preferred Cut of Beef
The cuts of sirloin and rib are the ones always cooked on the bone because these are the cuts that seem to be best which ofcourse are not always the easiest when it comes to cutting/carving. That and they are also rather costly.
Topside of Beef
Is the long inner muscle of the cows thigh It'sdelicious when roasted but just as good when cubed and alow cooked as a stew. .
Storage Before Roasting
Keep your uncooked meat in its original packaging in a covered container as a safety precaution from it contaminating any of your other foods in the fridge. Make sure to use by the sell by date. If you not using the meat on the day and would prefer freezing then freeze it for no longer than 2 to 3 months. Defrost when you're ready to cook the meat moving it from the freezer to the fridge the night before and on the day from the fridge to the sink to properly thaw.
When it is in the fridge make sure it's in a container covered and away from other foods.
- Topside roast meat
- Meat salt spice
- Olive oil
- Beef stock
How To Make This Topside Roast
Defrost and Thaw Remove the roast from the fridge an hour before cooking. If the roast is frozen it needs to moved from the freezer to the fridge overnight and brought to room temperature the day of cooking.
Spice Mix We've used our Smell and Taste meat salt spice and becasue its so well textured you can't add it to the roast without grinding it first. Pour about 2 tablespoons of the meat salt into a spice grinder/blender. You can also use a mortar and pestle but to speed things up grinding is better.
Olive oil Pour the olive oil onto the ground meat salt and mix. Use a brush or your fingers to spread it across the meat. Use the remaining textures spice pieces to roughly rub onto the meat and the bigger spice pieces like garlic etc to push into the slits of the meat. The aroma that fills your home from this meat salt topside meat roast is incredible!
There's no need to peel the vegetables!
Simply roughly chop the carrots, celery stems and potatoes. Add them to the oven tray and roast with the meat.
Meanwhile microwave the frozen peas on high for 4 to 5 minutes.
Once the roast is cooked remove it from the pan and rest it covered with foil on a separate plate. Scoop the carrots and potatoes out and place them in to another oven proof dish. Drizzle with about a tablespoon of olive oil and back into the oven. Turn up the heat to 200 degree Celsius and bake till a light golden brown.
Resting The Topside Meat Roast
I think every one of the meat roast recipes touches on resting the meat and I can't seem to emphasize it enough! Granted there are times that you cannot wait for 30 minutes but you must at least give the meat 20 minutes to rest. When I made this Slow Roast Leg of Lamb (bone-in) I made it rest for 45 minutes to an hour and I cannot tell you what a difference it made!
When you rest the meat you give the juices a chance to redistribute or reabsorb into the meat. Yes you will have a little juice on the plate so simply pour that into the gravy and give it a mix however, if you don't have a gravy use it to pour back over the meat or sliced meat.
This is the perfect time to not rush and enjoy turning the heat up on the oven to roast the veggies and to make the gravy.
Spoon any fat from the roasting tray (a couple spoons) and discard and then you're left with the pan the juices.
TIP Make sure to use a solid pan (one that doesn't warp or is flimsy) to roast the meat and it should also be able to go on the stove. You want the pan to roast the meat and then to go onto the stove while you make the gravy in the same pan. If not, you have to transfer the gravy and veg into another pan to make it on the stove (and wash another pan).
The remaining celery and bits of carrots and potatoes in the roasting tray? Get that onto the stove top on medium heat. Add the beef stock leaving behind just a little foe the slurry! Stir and let it simmer to a thick gravy consistency. Add the Maizena into the remaining bit of stock and use a spoon to mix it into a smooth slurry. Pour it into the gravy and remove from heat once the gravy is a thick smooth consistency.
Pour through a sieve and serve with the potato, carrot bake, peas and topside roast.
It goes without saying that roast meat goes with roast potatoes so that's a wonderful place to start. I must admit that we don't always have roast potatoes with a meat roast sometimes we opt for a Mashed Potato and Peas or this topside meat roast where the potatoes and carrots were not only good for a gravy but as a side dish too! That and peas which added an extra layer of textured food and a nice pop of color (and my husband loves peas!)
Meat Roasts and Serving Suggestions
Topside Roast Beef With Vegetables and Gravy
- make sure your roasting tray and oven and stove top proof as we will be using both.
- 1.5 topside of beef (about 6 people serving)
- 2 Tsps. meat salt Smell and Taste
- 3 Tbsps. olive oil
Veg Base or Potato Trivet
- 2 celery stems, roughly chopped
- 3 carrots, rinsed and roughly chopped no need to peel
- 4 potatoes rinsed and chopped into smaller pieces
- 1 Tbsp. Maizena or flour
- 5 Tbsps. dash of water to make a thin paste or slurry with the maizena (or use 5 tablespoons of water)
- Veggies and juices from the roasted beef (leave them in the pan when you remove the roast to rest_
- 2 Tsps. Beef stock powder
- 2 ¼ cups water
- Taste for salt and pepper (optional)
- Preheat the oven to 180 degrees C.
- Clean and chop the vegetables and add into the roasting tray.
- Pour the meat salt onto a small plate or bowl and pour the oil in. Make a paste that's not too thick so add oil if necessary. Rub onto the meat roast, place the meat over the vegetables and bake uncovered for 20 minutes.
- Lower the heat to 160 and continue roasting for another 35 minutes.
- Mix the Maizena with the dash of water and set aside. Add the stock powder into a jug, pour in the water, mix.
- Remove the meat from the oven, place on a separate plate and rest covered for 20 to 30 minutes.
- Place the oven tray over the stove top and bring to a medium simmer, carefully add the maizena slurry while mixing it into the veggies and pan juices. Now carefully pour in the stock powder and water mix a little at a time depending on how much gravy you want. Taste for salt and pepper. Pour through a sift/colander keeping back the veggies, keep the aside in a jug.
- Serve up with the veggies! No use tossing them out because they're cooked tender and loaded with flavor. Optional (what I do) Keep the oven on after removing roast to rest. Make the gravy, put through a sieve/sift, toss the veggies back into the roasting tray, drizzle a bit of olive oil, turn the heat up to 220 and place the veggies back in the oven for 5 minutes or so to brown just slightly.