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–+ servings
topside beef roast

Topside Roast Beef With Vegetables and Gravy

Miranda | My Anosmic Kitchen
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!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes

Ingredients
  

Roast Beef

  • 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

Gravy

  • 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

Instructions
 

  • 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.

Gravy

  • 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.

Nutrition

Calories: 202kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 1mgSodium: 472mgFiber: 4gSugar: 3g
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