Description
Topside roast is a lean, tasty roast best cooked and served medium rare and thinly sliced. It’s one I remember my mum cooking. Don’t over cook it.
Preheat oven to 230 deg C. Have the roast sitting at room temp for at least half an hour – don’t cook straight from the fridge.
Sprinkle ground black pepper, caraway seeds and garlic flakes into a roasting dish. Rub roast with olive oil and roll in the herb mix until whole roast is covered.
Add chopped celery, carrots and diced potatoes to dish with roast and add a little stock and dripping.
Cook at 230 deg c for about 20 minutes.
Reduce the heat to 160-170 and cook for another 15minutes per 500 grams of roast weight. During this time baste the roast with the cooking juices. Because the topside is very low fat this will help it from drying out and give the outside of the roast a lovely intense flavour.
Remove roast from oven and cover in tinfoil, resting it for about 15 minutes before serving.
Carve thin slices and season with the meat juices or make a quick gravy from the juices while the meat is resting.
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