Topside Pot-Roast with Port & Veggies


A fine piece of beef is the quintessential ingredient of the traditional roast. Beef is especially sensitive to overcooking, so keep a close eye on it.


  • 2kg beef topside
  • salt & ground black pepper
  • olive oil
  • 2 red onions, sliced
  • 4 cloves garlic whole, cracked and schelled
  • 1 large sprig each rosemary and thyme
  • 2 tbsp (30ml) Dijon mustard
  • 2 tbsp (30ml) grated fresh of bottled horseradish
  • 1 cup (250ml) each red wine and port
  • 2 cups (500ml) beef stock
  • 15 baby onions, peeled
  • 10-12 baby beetroots, baby turnips, baby potatoes and baby carrots


  • Heat a heavy-based saucepan over high heat.
  • Season beef, brown in a glug of oil, then remove and set aside.
  • Sauté onions, garlic and herbs.
  • Spread mustard and horseradish over beef and return to pan.
  • Pour all liquid around the beef, then cover and simmer for 2 hours.
  • Sauté baby carrots and potatoes in a little oil until well browned.
  • After 2 hours of simmering add baby onions, beetroots, turnips, carrots and potatoes to saucepan and simmer for another 30-60 minutes, or until beef is tender and juices have reduced considerably.
  • Serve with steamed green veggies, rice or mashed potatoes.



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