Herb Crusted Topside Roast
Delicious Topside roast recipe to make the whole family happy.
15 minutesPrep Time
1 hourCooking Time
6Servings
Shop Ingredients
Makes 6 servings1 1/4 kg topside roast
12 French shallots, peeled, halved
3 large carrots, peeled, chopped
1 tbsp olive oil
2 garlic cloves, crushed
2 tbsp wholegrain mustard
1/4 cup fresh herbs (we used thyme, rosemary, oregano), finely chopped
375 ml beef stock
125 ml red wine
800 g potatoes, peeled, cut into 3cm pieces
20 g butter, cubed
1/3 cup full-cream milk
1/4 cup finely grated parmesan
Steamed sugar snap peas and pre-made gravy, to serve.
Directions
- Preheat oven to 240°C (220° fan-forced).
- Arrange shallots and carrots in a large roasting pan. In a small bowl combine oil, garlic, mustard and herbs. Season, stir to combine and spread over beef. Place beef on top of vegetables and pour stock and wine around the base.
- Place beef in oven and reduce heat immediately to 200°C (180° fan-forced). Roast in oven for 45 to 60 minutes, or until cooked to your liking, covering top of roast with foil if over browning.
- Remove roast from oven, set beef aside on a tray and cover with foil. Rest for 15 minutes. Return vegetables to oven for 15 minutes.
- Meanwhile, place potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 10 to 12 minutes or until potatoes are tender.
- Drain and return potatoes to saucepan. Season. Mash with butter and milk until smooth. Stir through parmesan.
- Slice beef and serve with shallots, carrots, parmesan mash, sugar snaps and gravy.