Traditional Yorkshire Roast Topside Beef

Traditional Yorkshire Roast Topside Beef

Traditional Yorkshire Roast Topside Beef

The perfect Sunday roast with crisp roast potatoes and rich homemade gravy

Few meals bring people together quite like a traditional British Sunday roast. Whether it's a family gathering, a special occasion or simply a slow Sunday afternoon, roast beef has earned its place at the heart of the table.

Topside is one of the best roasting joints for creating a tender, flavour-packed roast with beautiful slices that are perfect for serving with Yorkshire puddings, crispy roast potatoes and rich homemade gravy. It's lean, easy to carve and delivers fantastic results with just a few simple ingredients.

At Flatts Farm in the heart of the Yorkshire Dales, we're passionate about producing quality British beef that celebrates traditional farming and brings people together around the table. A well-cooked topside joint is proof that great ingredients don't need to be complicated.

If you're wondering how to cook topside beef so it stays tender, juicy and full of flavour, this simple recipe will guide you through every step, from seasoning and roasting to resting and carving.

Recipe Summary

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes (plus resting)

Serves: 4–6 people

Difficulty: Easy

Ingredients

For the Beef

  • 1.2–1.5kg Flatts Farm Topside Beef Joint

  • 1 tbsp olive oil

  • 1 tsp sea salt

  • 1 tsp freshly ground black pepper

  • 2 garlic cloves, crushed

  • 1 tbsp English mustard

  • 2 sprigs fresh rosemary (or 1 tsp dried)

For the Gravy

  • Juices from the roasting tin

  • 2 tbsp plain flour

  • 500ml good quality beef stock

  • Splash of red wine (optional)

Equipment

  • Roasting tin

  • Wire roasting rack (optional)

  • Meat thermometer (recommended)

  • Sharp carving knife

  • Aluminium foil

Method

Step 1

Remove the topside joint from the fridge around 30 minutes before cooking to allow it to come to room temperature.

Preheat your oven to 200°C (180°C Fan / Gas Mark 6).

Step 2

Pat the beef dry with kitchen paper before rubbing it all over with the olive oil.

Mix together the sea salt, black pepper, crushed garlic and English mustard before spreading evenly over the beef. Scatter over the rosemary.

Step 3

Place the beef into a roasting tin and cook using the following guide:

  • Rare: 20–25 minutes per 500g

  • Medium Rare: 25–30 minutes per 500g

  • Medium: 30–35 minutes per 500g

  • Well Done: 35–40 minutes per 500g

For the most accurate results, use a meat thermometer:

  • Rare – 52°C

  • Medium Rare – 57°C

  • Medium – 63°C

  • Well Done – 70°C+

Step 4

Once cooked, remove the beef from the oven and loosely cover with foil.

Allow the joint to rest for at least 15–20 minutes before carving. This is one of the most important steps, allowing the juices to redistribute throughout the meat for a beautifully tender roast.

Step 5 – Make the Gravy

Place the roasting tin over a medium heat on the hob.

Stir in the flour and cook for one to two minutes before gradually whisking in the beef stock. Scrape all the caramelised flavour from the bottom of the tin.

Allow the gravy to simmer until thickened before seasoning to taste.

Step 6

Carve the beef into thin slices against the grain and serve immediately with plenty of gravy.

Flatts Farm Tips

  • Don't skip the resting time—it makes all the difference to a juicy roast.

  • A meat thermometer is one of the best investments for perfectly cooked beef every time.

  • Bring the beef to room temperature before roasting for more even cooking.

  • Leftover roast beef makes fantastic sandwiches the next day with horseradish and rocket.

  • Save any leftover gravy to freeze for another meal.

What to Serve With

A traditional Yorkshire roast deserves all the classics:

  • Crispy roast potatoes

  • Yorkshire puddings

  • Honey roasted carrots and parsnips

  • Buttered seasonal greens

  • Cauliflower cheese

  • Homemade gravy

  • Horseradish sauce

Storage & Reheating

Allow any leftover beef to cool completely before storing.

  • Fridge: Up to 3 days in an airtight container.

  • Freezer: Slice before freezing for up to 3 months.

  • Reheating: Warm gently in the oven with a splash of stock or gravy to keep the beef moist.

From the Farm

Topside comes from the inside of the animal's hind leg. Because it's naturally lean, it's one of Britain's most popular roasting joints, producing neat slices that are perfect for a traditional Sunday lunch.

At Flatts Farm, we believe the best roast starts long before it reaches the oven. Our cattle are carefully reared in the Yorkshire Dales with a focus on quality, welfare and producing fantastic British beef. When given the time to roast and rest properly, topside delivers everything you'd expect from a proper Sunday roast—tender slices, rich beef flavour and a meal that's made to be shared.

Cook with Flatts Farm Beef

Whether you're planning a family Sunday lunch, celebrating a special occasion or simply enjoying a traditional British roast, our Topside Beef Joint is prepared with quality and flavour in mind.

Raised in the Yorkshire Dales and supplied directly from our farm, it's the perfect centrepiece for a classic roast dinner that brings everyone together around the table.