by Zars Kitchen Admin

Bursting with flavour from the garlic, rosemary and beef stock… all this gorgeousness is used to make the most delicious gravy to serve with your slices of tender, succulent and juicy roast beef… oh and of course… all the sides…

I served my roast with super crispy oven potatoes, creamed spinach and sautéed greens with bacon lardons.  Alongside a bit of garlic creamed horseradish and “Chayne” a paste I recently discovered made from beetroot and horseradish which compliments the beef beautifully!

Topside is soooo underrated and delivers amazing flavour at EXCEPTIONAL VALUE. This topside is from Swalesdale Burtchers and it is a heritage breed which gives it the most beautiful marbling… the fat melted and kept the roast so moist while cooking… just LUSHHHHH!!!!

@swaledalebutchers – Topside of Beef

@crowleysofsuffolk – Bacon lardons


Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 2 voted )


  • Topside of Beef (I used 1.4kg)
  • Sea Salt and fresh ground black pepper
  • Beef drippings or olive oil (if needed)
  • 1 Head Garlic, about 12 large cloves, peeled
  • 6 Shallots, peeled and halved
  • 2 Carrots, roughly cut into chunks
  • 6 Rosemary Stalks
  • 3 Fresh Bay leaves
  • 150ml Water
  •  .
  • 1 tbsp Flour
  • 500ml Beef stock (more if you want more gravy)
  • Sea salt and freshly ground black pepper


  1. Remove the topside from the fridge 1 hour before cooking to bring it to room temperature
  2. Preheat the oven to 180/C
  3. Season generously with plenty of sea salt and black pepper
  4. In a heavy based pan heat up the beef drippings or the oil and sear the meat on high heat until caramelised all over for 3-4 minutes.  If the beef has a nice layer of fat on it you may not need to add extra fat to the pan so sear the fat side first
  5. Add the garlic, shallots, carrots, rosemary, bay leaves and water to a roasting tray, pop the beef on top and roast in the oven using the guide below
  6. Baste the meat after every 20 minutes to keep it moist
  7. Remove the beef to your serving dish once it is cooked to your liking, cover with foil and leave to rest so you can make the gravy
  8. Place the oven dish on the stove top over medium heat, sprinkle in the flour, then mash everything together scraping up all the bits at the bottom
  9. Pour in the stock, bring to the boil, turn the heat down low and simmer until reduced and thickened for about 30 mins
  10. Pour the mixture through a sieve into a pan, pushing all the delicious bits through with the back of a spoon
  11. Keep the gravy warm over a low heat until ready to serve
  12. Carve the beef into slices and serve with your favourite sides and the hot gravy



20 mins per 500g plus 20 mins for rare

25 mins per 500g plus 20 mins for medium

30 mins per 500g plus 20 mins for well-done

Use a meat thermometer and push the probe into the meat as close as possible to the centre, leave for 20 seconds before reading the temperature.  A rough guide for the doneness of the meat is: Rare 50C, Medium 60C, Well done 70C.

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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