Catherine's Sunday roast

    1 hour 35 min

    This was my mother's signature recipe. Simple, but classic - you can't go wrong. Slice very thinly. Leftovers are delicious cold for sandwiches with wholegrain mustard.

    161 people made this

    Serves: 6 

    • 1.4kg (3 lb) beef topside roasting joint
    • 4 cloves garlic, halved
    • 1 teaspoon coarsely ground black pepper

    Prep:5min  ›  Cook:1hr30min  ›  Ready in:1hr35min 

    1. Preheat oven to 200 C / Gas mark 6. Secure 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 roasting tin.
    3. Roast in preheated oven for 20 minutes. Reduce heat to 160 C / Gas mark 3, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
    4. To serve, slice very thinly, and use the meat drippings for gravy.

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    Reviews in English (86)


    I have made roast beef and lamb with this amount of garlic before and it has been a success and def not ruined the meat so not sure what you did but it should have been fine.  -  16 Jan 2011


    Babajangas I can't believe how incredibly rude you are! You chose to try the recipe. The only person responsible for it not being how YOU like it is YOU. I also like a lot of garlic on my meat, it is all a matter of taste. Surely you had some idea when putting the garlic in if it seemed too much for your own liking?  -  23 Feb 2013


    This is the worst recipe that I have ever tried. I followed it to the letter and it ruined a very expensive piece of beef and left me very red faced. I absolutely LOVE garlic but this was overkill and ruined what was a very tender piece of beef that I had cooked to perfection!  -  07 Dec 2009