Leslies Topside Roast
Indulge in the robust flavors of Leslie's Topside Roast, a classic beef dish elevated with aromatic herbs and a rich red wine gravy. This recipe features a 1.5kg topside beef roast, perfectly seasoned with olive oil, sea salt, and cracked black pepper, then seared to golden-brown perfection. The roast is nestled atop a bed of fresh rosemary, thyme, garlic, and hearty vegetables, infusing each bite with depth and warmth. Slow-roasted for tender juiciness, the pan drippings are transformed into a luscious, savory gravy that complements the succulent slices beautifully. Ideal for special gatherings or Sunday dinners, this dish is as comforting as it is impressive. Serve it with your favorite sides to complete a meal that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 1.5 kg topside beef roast
- 3 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 4 cloves garlic cloves
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 large onion
- 2 medium carrot
- 2 stalks celery stalks
- 500 milliliters beef stock
- 250 milliliters red wine
Instructions
Preheat your oven to 200°C (392°F).
Pat the topside beef roast dry with a paper towel to ensure a good sear.
Rub the beef all over with olive oil, sea salt, and black pepper.
Crush the garlic cloves gently with the flat side of a knife to release their flavor but keep them mostly whole.
In a large roasting pan, create a flavorful bed by arranging the rosemary, thyme, crushed garlic, onion (quartered), carrots (cut into large chunks), and celery (cut into large chunks).
Heat a skillet over high heat and sear the beef on all sides until golden brown, about 2-3 minutes per side.
Place the seared beef on top of the vegetable and herb bed in the roasting pan.
Pour the red wine and beef stock into the pan around the vegetables, avoiding pouring it directly on the beef.
Place the roasting pan in the preheated oven and roast for 20 minutes at 200°C (392°F).
Reduce the heat to 160°C (320°F) and continue roasting for approximately 70-90 minutes for medium doneness (use a meat thermometer to check the internal temperature; it should read 60°C/140°F for medium).
Baste the roast with the pan juices halfway through cooking to keep it moist and flavorful.
Once cooked to your desired doneness, remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and allow it to rest for 15 minutes.
While the meat rests, strain the pan juices into a saucepan and discard the vegetables and herbs. Simmer the juices on medium heat until reduced to a rich gravy.
Carve the beef into thin slices and serve with the gravy on the side.
Nutrition Facts
Calories |
3802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.0 g | 249% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 7594 mg | 330% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 16.8 g | ||
| Protein | 401.4 g | 803% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 6023 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
