Cody Casey
Silverside and topside are cheap and lean cuts of beef that are perfect for slow-cooking. To make a silverside beef pot roast, you'll need to season the beef with salt and pepper, brown it in a pan, and then place it in a pot with vegetables, herbs, and wine. The dish is then slow-cooked in the oven for several hours, resulting in tender meat that falls apart easily. The juices from the meat can be used to make a gravy, and the leftovers can be used to create a ragu for pasta.
| Characteristics | Values |
|---|---|
| Oven temperature | 140°C/Fan 120°C/Gas 1 or 160C/140C fan/gas 3 or 170C or 180C (electric fan) |
| Cooking time | 2 hours or 3 hours on low or 10 minutes on high pressure cooker or 12-24 hours sous vide |
| Meat weight | 2-4 lbs or 2 kg |
| Meat type | Silverside or topside |
| Marinade | Salt, pepper, garlic, spices |
| Cooking oil | Olive oil or any cooking oil |
| Vegetables | Carrots, celery, onion, thyme, buttery leeks, cabbage, parsley |
| Other ingredients | Wine, flour, broth, tomatoes, bacon, gravy granules |
| Side dishes | Mash, roast potatoes, roast parsnips, Yorkshires, pasta, bread |
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What You'll Learn
Choosing the right cut of beef
Silverside and topside are cheaper and leaner cuts of meat that are well-suited to slow cooking. Silverside lends itself to being cooked in the oven. The flavour of the beef should speak for itself, so if using an oven, a traditional roasting tin with a lid is preferable, but if not, a deep-sided ovenproof dish made from metal can be used.
When choosing the right cut of beef for a pot roast, it is important to opt for a big cut of tough beef with lots of connective tissue and very little fat. These cheaper, tougher cuts are ideal for slow cooking, as the high amount of collagen eventually breaks down into gelatin, tenderizing the meat and adding richness to the sauce.
The best cuts of beef for pot roast include chuck, which has wonderful marbling throughout the meat and, when cooked slowly, becomes tender and delicious. Brisket is another good option, although it may require more time to tenderize. If you're looking for something leaner and tougher than chuck, brisket is a large, rectangular cut that is often split into two smaller cuts: the flat cut (leaner) and the point cut (more fat).
Other options include the round, which is leaner and tougher than chuck, and the blade roast, which is tasty and has gristly bits.
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Preparing the beef
Silverside is a cheaper and leaner cut of meat that is well-suited to slow cooking. To prepare the beef, start by removing it from the fridge about an hour before cooking to bring it to room temperature. Pat the beef dry with paper towels, then season generously with salt and pepper all over. If you have a pestle and mortar, crush some garlic and spices and rub the paste into the meat.
Next, heat a large flameproof casserole dish over high heat and add a splash of olive oil. You can also add bacon and sauté until golden, then push it to the edges of the pot. Place the beef in the pot and brown it all over, ensuring a good golden crust forms. This should take about 7-10 minutes. Transfer the beef to a plate.
If you used bacon, you can use the rendered fat for the next step. Otherwise, add a little more oil to the pan. Add the vegetables, such as carrots, celery, onion, and garlic, and sauté for a few minutes until lightly browned. You can also add some wine to the pan and let it reduce by half.
Return the beef to the pot, nestling it among the vegetables. If using, add a small amount of boiling water and half an oxo cube. Cover the pot and place it in the preheated oven. For a 2-kilogram roast, cook for about 3 hours at 140°C/120°C fan. For a rarer roast, cook for 20 minutes per pound plus 20 minutes at 170°C. For a more well-done roast, cook for 25 minutes per pound plus 25 minutes.
Check the beef's internal temperature with a meat thermometer to ensure it reaches your desired doneness. For medium-rare, aim for an internal temperature of 50-62°C. Remove the beef from the oven and let it rest for at least 5 minutes before slicing.
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Cooking the beef
Silverside is a cheaper and leaner cut of meat that is well-suited to slow cooking. Before cooking, remove the beef from the fridge about an hour before. Sprinkle salt and pepper on the meat and let it sit for an hour.
To cook the beef, first, heat oil in a skillet over high heat. Brown the meat all over for about 7-10 minutes. You should get a good golden crust on the beef. If you want to add vegetables, tumble them into the pot with the beef. You can also add garlic and herbs like rosemary and thyme. Place the beef in an ovenproof dish, adding a small amount of boiling water and half an oxo cube. If you want to add wine, boil it in the casserole for 2 minutes before placing the beef back in.
Cover and cook in the oven for 2 hours, turning the beef halfway through. The beef is ready when it is tender and easy to pull apart. Remove the beef from the oven and let it rest before carving.
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Making the gravy
Silverside and topside are cheaper and leaner cuts of meat that are well-suited to slow cooking. Here is a detailed, step-by-step guide on making the gravy for your silverside beef pot roast.
First, remove the beef from the oven and place it on a serving platter. Cut the strings off the meat and set it aside to rest before carving. Next, save all the meat juices from the bottom of the roasting dish. Pour these juices into a pan and place it on the stove over medium heat. Bring the juices to a boil, adding a little extra water if necessary, to ensure you have enough liquid to make gravy for the entire dish.
Slowly add gravy granules, stirring continuously, until you reach the desired consistency. You can also thicken the gravy by making a slurry with flour and water. Simply whisk together 2 tablespoons of flour and 1-2 tablespoons of water until you have a thick paste. Then, stir this mixture into the gravy over medium heat for 2-3 minutes, until it thickens.
For added flavour, you can include some caramelised onions in your gravy. Simply slice some onions thinly, heat some oil in a pan, and stir in the onions with some thyme and seasoning. Cover and cook gently for about 20 minutes, until the onions are softened. Remove the lid, increase the heat, and add butter and sugar. Let the onions caramelise to a dark golden brown, stirring frequently. Finally, stir the caramelised onions into your gravy, taste, and adjust the seasoning if needed.
Your gravy is now ready to be served with your silverside beef pot roast. Enjoy!
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Serving suggestions
Silverside beef pot roast is a flavourful dish that can be served in a variety of ways. Here are some serving suggestions to make the most of this delicious roast:
Slicing and Presentation:
The most common way to serve silverside beef is to carve it into thin slices, cutting against the grain for maximum tenderness. You can then bring the sliced beef to the table on a platter, with the gravy and sides served separately. Alternatively, for a more rustic presentation, you can simply place the whole roast on a platter and let your guests carve their desired portions.
Sides and Accompaniments:
- Roasted Vegetables: Surround your roast with a variety of roasted vegetables like onions, garlic, carrots, celery, and bay leaves. These vegetables not only add flavour to the dish but also make for a colourful and nutritious side.
- Mashed or Roasted Potatoes: Creamy mashed potatoes are a classic side dish that pairs perfectly with the roast beef. For a different potato option, you can also serve roasted potatoes seasoned with herbs.
- Gravy: Use the meat juices from the roasting dish to make a rich and flavourful gravy. You can also add caramelised onions to the gravy for an extra layer of flavour.
- Salad: For a refreshing contrast, serve the roast with a light salad of mixed greens, cherry tomatoes, and a vinaigrette dressing.
- Sautéed Mushrooms: Garlic and herb-infused sautéed mushrooms add depth of flavour and an earthy note to your meal.
Creative Serving Suggestions:
- Carpaccio: For a gourmet twist, slice the silverside very thinly and serve it as carpaccio, an Italian delicacy. Drizzle with olive oil, lemon juice, and top with capers and Parmesan cheese.
- Shredded Beef: Slow-cook the silverside until it's fall-apart tender, then shred it for use in sandwiches, tacos, or as a salad topping.
- Bites or Finger Food: Cut the beef into bite-sized pieces and use it for skewers or appetisers like beef and cheese rolls.
Remember, the beauty of this dish lies in its versatility, so feel free to mix and match these suggestions to create a well-balanced and satisfying meal that suits your taste preferences and the occasion.
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Frequently asked questions
Silverside and topside are cheaper and leaner cuts of meat that are well-suited to slow cooking.
Pat the beef dry with paper towels. Season generously with salt and pepper and rub with garlic. Leave for an hour to allow the seasoning to mesh with the meat.
Preheat your oven to 140°C/Fan 120°C/Gas 1.
This depends on your desired level of doneness. For rare, cook for 20 minutes per pound plus 20 minutes. For medium, cook for 25 minutes per pound plus 25 minutes.
Save any meat juices from the bottom of the roasting dish and pour into a pan. Bring to a boil and add gravy granules, stirring until you reach your desired consistency.
