A silverside roast is slowly cooked to tender perfection for meat that slices perfectly for dinner or roast beef sandwiches.
74 people made this
1 (1.5kg) silverside beef roast
2 teaspoons garlic salt
2 teaspoons rapeseed oil
2 teaspoons freshly ground black pepper
1 tablespoon rapeseed oil
Method Prep:10min › Cook:1hr15min › Extra time:18hr15min › Ready in:19hr40min
Season all sides of beef roast evenly with garlic salt; wrap in cling film and refrigerate for 18 to 24 hours.
Place rack in middle position of oven and preheat to 120 C / Gas mark ½.
Rub the roast with 2 teaspoons canola oil; season with black pepper. Heat 1 tablespoon oil in a large pan over medium-high heat until small wisps of smoke rise from the oil. Brown the roast completely, 3 to 4 minutes per side. Transfer roast to a rack set into a roasting pan.
Bake in the preheated oven until a meat probe thermometer or instant-read meat thermometer inserted into the centre reads (46 C /115 F) for medium-rare, 1 1/4 to 1 3/4 hours.
Turn oven off and leave roast in oven without opening door until meat probe thermometer reads 54 C / 130 F for medium-rare, about 30 to 50 more minutes. Let rest for 15 minutes before cutting into thin slices.