Roast topside with gravy is the midweek Sunday roast when you want a lean joint, Yorkshire puds and proper gravy. Season Topside Joint 1kg, roast to medium, then make gravy from the pan juices. Shop Topside and Beef Joints for Roasting for butcher roasting joints.
Ingredients
- 1kg topside joint, room temperature
- 1 tbsp oil; salt and cracked pepper; a few thyme sprigs
- 1 onion, halved; 2 carrots, chunked (for the tin)
- 2 tbsp plain flour; 400ml beef stock; splash of red wine (optional)
- Yorkshire puddings, roast potatoes and greens to serve
Method
- Heat oven to 220°C fan. Rub topside with oil, salt, pepper and thyme. Sit on onion and carrot in a roasting tin.
- Roast 20 minutes to brown, then drop to 180°C fan. Cook ~15–18 minutes per 500g for medium-rare (or longer to preference).
- Rest joint under foil for 20–30 minutes — topside needs a proper rest.
- For gravy: tip off excess fat, stir flour into tin juices, then whisk in stock (and wine). Simmer until glossy; strain.
- Carve thinly against the grain and serve with Yorkshires, roasties and gravy.
Hosting a bigger table? Browse Sunday Roast for more roasting joints. Keep Beef Joints for Roasting bookmarked for next week.