Tell me your favourite way to cook a topside beef roast

[nothing2lose]

Okay,

I have a piece of topside beef (just over a kilo) and I want some inspiration on how to cook it so it is amazingly delicious and flavourful!!!

I want to slow cook it (I think - although I am open to other suggestions) but I don't want to use my slow cooker as I am planning on using it to do a curry using a bolar blade roast for tomorrow night's dinner!

So tell me....what is your favourite, fool-proof way to cook a topside roast???

Mouthwateringly yours,

n2l

[skybie]

smother that bad boy in masterfoods garlic and herb marinade (i know i said masterfoods but it really is awesome!) and either slow cook it or oven cook it. i dont even marinade it overnight, just slop it on when it goes in. the flavours go right through the meat. ohhh now im hungry!

[Floweryfields]

I use an oven bag for keeping it juicy. I put in a swig of soy sauce, some onion flakes (or a fresh onion if preferred), a bit of salt and pepper and a swig of water and tie it up.

[Glamourcide]

Slice up a couple of cloves of garlic (into long slivers), stab a few holes in the top of the roast (going as deep as you can without poking through the bottom), and insert a garlic sliver into each hole. Then 'crust' the top of the meat with herbs (Italian/mixed herbs will do just fine, or you can use your own special prep if you have one handy) and some freshly cracked black pepper.
Pop the roast in a 200C oven for an hour, then turn it right down (around 140, or higher if you have less time) and slow-roast it until done (my family prefers it well done so I usually leave a 1.2-1.5kg roast for around 3-5 hours, if you prefer it rarer you can cut that cooking time down), basting it with the juices every half hour or so. When it's done (ideally about half an hour before serving time), cover with foil and pop it under the grill (turned off, the heat from the oven as you're roasting your vegies will keep it at the right temp) to rest, then carve just before serving.

It comes out beautifully every time, tender and juicy and flavourful, and although it sounds like a lot of work, it really isn't - 5 mins of prep and then just stick it in the oven and have a look at it occasionally!
Good luck, hope you find the perfect recipe to suit your tastes!