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Roast topside of beef sliced on a board

Roast Topside Beef

  • Author: caroline
  • Total Time: 1 hour 55 minutes
  • Yield: 4 1x


Roast Topside of beef makes a mouth-watering, lean and succulent dish. Perfect for your next Sunday lunch and served with lashings of rich gravy.

Nutrition information is based on a 1kg joint to serve 4 people


Units Scale

For the roast…

  • 1kg beef topside (see note 1)
  • 1 tbsp finely chopped rosemary
  • 1/2 tsp ground black pepper
  • 1 tbsp wholegrain mustard
  • 1 tbsp olive oil
  • 1 carrot, sliced into thick chunks
  • 1 large brown or white onion, sliced into 8 chunks
  • 4 garlic cloves, whole and unpeeled

For the gravy…

  • 125ml red wine (see note 2)
  • 1 tbsp plain flour
  • 500ml beef stock



  1. Preheat the oven to 180C / 350F
  2. Mix together the rosemary, black pepper and mustard in a bowl.
  3. Heat the olive oil in a large frying pan or skillet over high heat. Once the oil is smoking hot add the beef and cook for a couple of minutes on each side until the joint is browned all over. Set the beef aside on a plate. (see note 3)
  4. Add the carrot, onion and garlic to the roasting tray.
  5. Brush the mustard mixture all over the top of the roast before placing it on top of the veg in the roasting tray.
  6. Roast in the oven for 60 minutes for rare, 70 minutes for medium or 80 minutes for well done. (see note 4)
  7. Remove the joint from the oven and cover with foil. Leave to rest for 20-30 minutes.
  8. While the beef is resting make the gravy. Place the roasting tray over medium heat on the hob/stove. Use a potato masher to mush everything together.
  9. Sprinkle the flour over the veg and then add the red wine. Let it simmer for 2 minutes. 
  10. Add the stock to the tray, a little at a time, and then simmer for 20 minutes. (see note 5)
  11. Strain the gravy into a pan and then skim off the fat from the surface. You can alternatively use one of these nifty gravy fat separators.
  12. Add any juices which have been released from the resting meat to the gravy before serving everything.


  1. Bring the beef to room temperature before cooking. This will help it cook more evenly and become more tender and juicy. 1-2 hours left out of the fridge is a good amount of time.
  2. If you prefer to cook without wine then you can skip this ingredient. However, the alcohol does burn out of the wine during the cooking process.
  3. You can also fry it in the roasting tray to save on washing up!
  4. Roasting times are based on 1kg of beef. You can alternatively use the following times:
    1. RARE – 20 minutes + 20 minutes per 500g
    2. MEDIUM – 25 minutes + 25 minutes per 500g
    3. WELL DONE – 30 minutes + 30 minutes per 500g
  5. Stir the stock gradually into the gravy to allow the flour time to thicken the liquid.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dinner
  • Method: Roast
  • Cuisine: British


  • Serving Size: 1
  • Calories: 488
  • Fat: 14g
  • Carbohydrates: 6g
  • Protein: 78g

Keywords: dinner, roast, beef, sunday lunch, meat, indulgent, comforting