- Large topside beef roast
- 6 – 8 potatoes halved
- 3 tablespoons plain flour
- 2 cups of beef or vegetable stock
- Hot water
- Salt and Pepper
- 1/2 teaspoon dried rosemary
- STEP 1. Brown your roast: Heat up a large pot. Add olive oil and fry your meat, turning every minute or so to make sure the meat browns all over, but doesn’t burn.
- STEP 2. Cook the Roast: Pour boiling water and stock into the pot to cover the roast. Be careful as the liquid may bubble up. Add salt, pepper and rosemary. Partly cover and simmer away for 40 min – 1 hour. This will depend on how you like your meat cooked and also how large the roast is. We like it tender and medium to well cooked through, so I normally cook a little longer. Top up water if needed.
- STEP 3. Add Potatoes: About 15 min before you remove the meat from the pot, add your potatoes and boil until just tender. Try not over cook as the potatoes will fall apart.
- STEP 4. Make the Gravy: Remove meat and potatoes from pot and set aside. It’s time to make the gravy. The ‘gravy’ looks a little thin and watery at this point, so we need to thicken it up. Mix 3 tablespoons plain flour with a little cold to form a smooth paste. Stir paste into thin gravy. It will thicken instantly. Keep stirring to ensure no lumps form.
- STEP 5. Slice meat and add with potatoes back to the pot. Allow to sit for 5 – 10 minutes to soak up a little gravy.
- Serve with Rice and Peas.