Herb crusted topside roast recipe | Australian Beef - Recipes, Cooking Tips and More
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Cooking tools:
- Roasting pan
- Carving knife
- Cutting board
- Potato masher
- Colander
- Saucepan
- Stove
- Oven
- Mixing bowl
- Spoon
- Tray
- Aluminum foil
- Chef's knife
Ingredients
- 1.2 kg topside roast
- 12 French shallots, peeled, halved
- 3 large carrots, peeled, chopped
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 2 tbsp wholegrain mustard
- ¼ cup fresh herbs (we used thyme, rosemary, oregano), finely chopped
- 375ml beef stock
- 125ml red wine
- 800g potatoes, peeled, cut into 3cm pieces
- 20g butter, cubed
- ⅓ cup full-cream milk
- ¼ cup finely grated parmesan
- Steamed sugar snap peas and pre-made gravy, to serve.
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