Easy Roast Beef Recipe
Budget Topside with Glistening Thick Gravy, Roast Potatoes and Onions with Sweet Peas
This easy roast beef recipe is one of my favorite cheap quick easy
dinner recipes, as it takes just 15 minutes to prepare and then I can
walk away while it's roasting in the oven. A topside roast is an inexpensive cut and as long as it is not overcooked, this roast is delicious and moist.
Rating: Very Easy
Hands-On Time: 15 minutes
Hands-Off Time: 1 1/2 hours
This recipe with roasted potatoes and onions makes 6 to 8 serves.
• 3 pound/ 1.5 kg Topside
• salt, pepper, oil
• 2 tsp french mustard
• 8 washed whole potatoes, cut into chunks
• 4 large onions, peeled and halved
How to make the roast beef
• Preheat oven to 390F/200C
• Rub the oil, mustard, salt and pepper into the roast. If you have time, allow it to marinade for a couple of hours
• Line a roasting pan with baking paper and roast for 1/2 hour
• Prepare vegetables. Add to roasting pan
• Turn heat down to 320F/160F and bake for 1 1/2 hours
• Make 1 1/2 cups gravy and prepare the peas.
• Allow the meat to rest for 10 minutes before carving. Then slice against the grain and serve with gravy and peas.
Tips For Easy Roast Beef
- The quick way to make a tasty gravy is to use gravy mix - it's so easy to do
- just follow the instructions on the packet to dissolve the gravy mix
with hot water. I make gravy in a glass measuring jug so as to
correctly measure the quantity of hot water
- If you're a traditionalist, make gravy from the pan juices. Pour the juices from the cooked roast into a small saucepan, add some flour and mix till there are no lumps. Add seasoning to taste
- To save time, frozen vegetables are quick to prepare by quick cooking in the
microwave oven. Frozen veg are good to have and are as good as fresh vegetables as they are snap frozen so retain all their
- It's important to allow the meat to rest for 10 minutes before carving. The meat does continue to cook internally and firms up so that it is easier to carve after resting
- Always use tongs instead of a roasting fork to hold the meat. Handling with tongs means the juices are retained
- We slice up the entire roast and freeze the surplus in zip lock bags. It makes for yummy roast beef sandwiches.
Slice the meat against the grain.
Notice how tongs are used to hold the roast in place, rather than a roasting fork? This keeps the juices in the meat rather than bleeding into the pan.
The potatoes and onions are roasted in the same pan - this really is one pot cooking that produces a tasty result.
Prepare the peas 5 or so minutes before the meal is served. We cook frozen peas in the microwave to retain its plumpness and natural sweetness.
Isn't this gorgeous! A moist meaty roast with glistening thick gravy served with roast potatoes in their jackets, sweet roasted onions and plump peas.
You couldn't enjoy a better winter meal.