Description
Ingredients:
- 1.5 kg top side beef roast
- Salt (about 10-15 g, or to taste)
- Black pepper (about 5 g, or to taste)
- 3-4 cloves of garlic, minced
- Fresh herbs (e.g., thyme or rosemary) – about 10 g or to taste
- Olive oil (about 30 ml)
- Optional: Vegetables (e.g., carrots, potatoes, onions for roasting alongside)
Instructions:
- Preparation:
- Remove the roast from the fridge: Let it sit at room temperature for about 30-60 minutes. This allows for even cooking.
- Preheat your oven: Set it to 220°C (428°F) for a good initial roast.
- Seasoning:
- Pat the roast dry with a paper towel.
- Rub the olive oil all over the roast.
- Season generously with salt and pepper.
- Rub the minced garlic and herbs into the meat for added flavor.
- Searing (optional but recommended):
- In a hot skillet over medium-high heat, sear the roast for about 2-3 minutes on each side until a brown crust develops.
- Roasting:
- Place the roast in a roasting pan. If you’re adding vegetables, place them around the roast now.
- Roast the meat in the preheated oven at 220°C for 20 minutes. This will give it a nice crust.
- After 20 minutes, reduce the temperature to 160°C (320°F) and continue to roast. Cooking time generally is about 25-30 minutes per 500 g for medium-rare (internal temperature of about 55-60°C). For a 1.5 kg roast, this would be approximately 75-90 minutes.
- Checking Doneness:
- Use a meat thermometer to check the internal temperature. For different levels of doneness:
- Rare: 50-52°C
- Medium-rare: 55-60°C
- Medium: 60-65°C
- Medium-well: 65-70°C
- Well-done: 70°C and above
- Resting:
- Once the desired temperature is reached, remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for at least 15-20 minutes. This allows the juices to redistribute.
- Serving:
- Slice against the grain for maximum tenderness. Enjoy your perfectly cooked top side roast!
Optional Gravy:
- Use the pan drippings to make a gravy. Simply place the roasting pan over medium heat, add some flour (about 30 g) to make a roux, and gradually whisk in beef stock until desired consistency is reached. Season to taste.
