Topside Roast in Red Wine Jus

    3 hours 15 minutes

    This is an excellent way to get a great flavoured roast. If you have a casserole dish that you can cook on a hotplate you can make it all in one pot.

    22 people made this

    Serves: 5 

    • 1kg topside roast
    • 4 onions
    • 2 carrots
    • 3 cloves garlic
    • 1 1/2 cups (375ml) beef stock
    • 1 cup (250ml) red wine
    • 1 sprig of each of thyme, rosemary,
    • 2 bay leaves
    • 1 tablespoon vegetable oil
    • salt and pepper

    Preparation:15min  ›  Cook:3hours  ›  Ready in:3hours15min 

    1. Heat the oil in the casserole dish or in a large pot and brown the beef.
    2. Add the carrots, onion and garlic.
    3. Add half of the stock, half of the red wine and the herbs.
    4. Place the lid on (or transfer to a casserole dish) and roast in the oven for 2 1/2 - 3 hours at 150 degrees C.
    5. After cooking remove the roast and cover with alfoil.
    6. Strain the cooking juices and skim.
    7. Heat the juices in a pot (or the same pot) and add the rest of the wine and the stock.
    8. Taste, season with salt and pepper if required. carve the roast and serve with the sauce over it.

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