Herb Crusted Roast Beef Topside (Printable)
Beef topside roasted with a fragrant herb crust and a medley of vegetables for a flavorful centerpiece.
# What goes in:
→ Beef
01 - 3.3 pounds beef topside roast, trimmed
→ Herb Crust
02 - 2 tablespoons olive oil
03 - 2 tablespoons Dijon mustard
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh rosemary, finely chopped
06 - 1 tablespoon fresh thyme, finely chopped
07 - 4 garlic cloves, minced
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
→ For Roasting
10 - 1 onion, thickly sliced
11 - 2 carrots, cut into large chunks
12 - 2 celery sticks, cut into large chunks
# Directions:
01 - Remove beef from refrigerator 30 minutes before cooking to reach room temperature. Preheat oven to 400°F (gas mark 6).
02 - Combine olive oil, Dijon mustard, parsley, rosemary, thyme, garlic, sea salt, and black pepper in a small bowl to form a paste.
03 - Pat beef dry with paper towels. Place sliced onion, carrot chunks, and celery chunks in a roasting pan to create a trivet, then set beef on top.
04 - Rub the herb paste evenly all over the beef, pressing gently to adhere.
05 - Place roasting pan in preheated oven and cook for 20 minutes. Reduce temperature to 350°F (gas mark 4) and continue roasting for approximately 70 minutes, or until meat thermometer reads 130°F for medium-rare or 140°F for medium.
06 - Remove roast from oven, loosely cover with foil, and rest for at least 20 minutes before slicing.
07 - Carve the beef and serve accompanied by pan juices and roasted vegetables.
# Expert Advice:
01 -
- The herb crust gets crispy and golden while the inside stays tender and pink, which somehow feels like a small victory every time.
- It's the kind of dish that makes people think you've spent hours in the kitchen, but most of the work is just waiting and occasionally turning the oven down.
02 -
- The resting time is when the magic happens—skip it and your beautiful crust is wasted because the meat will be dry and stringy when you cut into it.
- Wet beef won't hold a crust, so pat it completely dry before the herbs go on; I learned this by making a soggy mess the first time around.
03 -
- Room temperature beef and a dry surface are non-negotiable if you want a proper crust that sticks and browns evenly.
- The resting period is sacred—it's the difference between a good roast and one that makes people ask for your recipe.