A traditional roast beef made with an economical topside joint. This recipe includes cooking times to achieve the perfect temperature, whether you like your roast rare, medium or well done. Simple and delicious, serve this topside roast with all of the classic accompaniments, and relish leftovers in sandwiches.
To make a lovely beef gravy, immediately pour off all of the collected juices in the roasting tin once you take the beef out of the oven. Skim the fat off of the top, then bring the juices to a boil in a saucepan. Add a tablespoon of flour, 3 tablespoons water and 250ml beef stock. Simmer for 3 minutes, or until thickened.