Garlic Sunday Roast

    1 hour 35 minutes

    A very simple topside roast with slivers of garlic inserted. You can use the leftovers in sandwiches - they are great with mustard.

    93 people made this

    Serves: 6 

    • 1.4kg beef topside roast
    • 4 cloves garlic, halved
    • 1 teaspoon coarsely ground black pepper

    Preparation:5min  ›  Cook:1hour30min  ›  Ready in:1hour35min 

    1. Preheat oven to 200 degrees C. Tie the roast with cooking string.
    2. Make 8 slits around the roast about 1cm deep and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in baking tray.
    3. Roast in preheated oven for 20 minutes. Reduce heat to 160 degrees C, and continue cooking about 1 hour, or till done to your preference; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
    4. To serve, slice very thinly, and use the juices for gravy.

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    Reviews in English (86)


    Used different ingredients. I've been making roast like this for as long as I've been cooking. For the last few years though, I have been adding some worstershire sauce over the whole roast then put the pepper and kosher salt over the whole roast and bake as directed. I find the worster. sauce gives it a really nice flavour and seems to make it even more tender. I also do this method with Prime Rib.  -  29 Sep 2008


    Altered ingredient amounts. This was really good! Everyone loved it. I used whole cloves of garlic and a lot more pepper than 1 tsp I also rubbed the pepper into the meat instead of just sprinkling it on. I also seared the meat on all sides (use a pan that can go from stove top to oven). I put large pieces of carrots, potatoes, onions around the roast when I lowered the tempature. They were so good and the drippings made a really tasty gravy! Thanks!  -  29 Sep 2008


    Perfect!  -  29 Sep 2008