Topside roast with roast potatoes is the British Sunday classic when you want a lean roasting joint, crisp potatoes and proper gravy. Roast Topside Joint 1kg, rest it well, then carve thin. Shop Topside, Beef Joints for Roasting and Sunday Roast for butcher topside.
Ingredients
- 1kg topside joint
- 1 tbsp oil; salt, pepper; 1 tsp mustard powder (optional)
- 1kg potatoes for roasting; oil or dripping; salt
- 1 onion, halved; few rosemary sprigs; 300ml beef stock for gravy
- Yorkshire puddings and greens to serve (optional)
Method
- Heat oven to 220°C fan. Rub topside with oil, salt, pepper and mustard powder. Sear in a hot pan if you like a deeper crust.
- Place on a rack or onion halves; roast 20 minutes, then drop to 180°C fan and cook about 15–18 minutes per 450g for medium-rare (probe ~55°C), longer if preferred.
- Meanwhile toss potatoes in hot oil and roast until golden, 40–50 minutes.
- Rest the joint 20–30 minutes under foil. Deglaze the tin with stock for gravy.
- Carve thin and serve topside roast with roast potatoes — proper British Sunday lunch.
Want steak night instead? Sirloin Steak 2x 8oz is the same muscle, pan-ready. Browse Sunday Roast for more roast packs.