Leslies Topside Roast

Leslies Topside Roast created by Brenda.

Leslie lived across the road from us and was a very good friend of Mums. Mum cooked this alot when we were growing up as kids. Make sure you weigh your roast for cooking times. I have quoted cook time for a 1 kilo roast. You may like to increase the paste mixture for larger size roasts.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

  • 1 kg topside roast
  • 1 tablespoon mustard
  • 1 tablespoon soy sauce
  • 1 tablespoon oil

directions

  • Preheat oven to 150°C.
  • Mix mustard, soy and oil into paste.
  • Spread over topside.
  • Cook uncovered, 25 minutes for each 500grams.
  • Stand for 15 minutes before serving.
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RECIPE MADE WITH LOVE BY

@Jewelies
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@Jewelies
Contributor
"Leslie lived across the road from us and was a very good friend of Mums. Mum cooked this alot when we were growing up as kids. Make sure you weigh your roast for cooking times. I have quoted cook time for a 1 kilo roast. You may like to increase the paste mixture for larger size roasts."

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  1. witchcraft01_2014
    So what kind of mustard did you use? I want to use a simple wholegrain. Is that alright.
  2. Al M.
    I had a very lean 1kg topside roast. I cooked in a heavy cast pot. Browned sides of roast in olive oil first then put sauce over instead of sitting on a rack, sat roast on fennel bulb wedges. Cooked on stove on low heat with lid on. Was absolutely beautiful!!!
  3. Tisme
    O.M.G. This is one great way to cook a roast! I used a girello beef cut and followed the recipe exactly. I also studed the beef with a few pieces of garlic. So tender and so tasty with great flavours, and the family really enjoyed it....even for myself, although I am not a fan of meat I really liked the roast done this way. This is the way I am cooking roast from now on. Thanks Jewelies,it was a winner here!
  4. Jen T
    I rubbed the mixture ovr my frozen piece of meat, sat it on a rack in baking dish and covered with foil and placed in oven at 125'C for about 21/2hrs, then removed foil and turned heat up to 150'C for about another hour. I added some potatoes (with skin on) which had been coated with a little bit of oil onto the rack for the last hour too. Made a lovely tender, moist, well done roast. I didn't use the juices for gravy but used a Maggi Roast Meat instant pkt one as I can't tolerate pan made gravies..(reflux, LOL). Served with a side dish of recipe#13632 to which I added some sliced carrots. A real home comfort meal with a modern twist. Thanks Jewelies, this is a real keeper :)
  5. ImPat
    I had a 1.6k very lean topside roast, so I doubled the ingredients. Placed the roast on a rack in the baking dish and poured the mix over, put some water in the bottom of the pan and the lid on the roaster - cooked at 175 degree for the first hour with the lid on and then 1 1/2 hours with the lid off which made the meat well done (DH doesn't like it mooing at him) but still very moist. The WOW factor was the gravy the pan juices made with just that subtle flavour from the grained mustard and slight saltiness from the soy. Would definately use again. Made for Recipe Swap #9 - October 2007.
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