Leslies Topside Roast

From: taylahbel

On Jun 8, 2007

wonderful recipe...thanks!!!

From: Sussan

On Jun 1, 2007

The combination of mustard and soy sauce gave this roast an amazing flavour; the quantitites in the recipe are perfect for a 1 kg roast and it's so EASY! Thanks for posting, Jewelies - this makes a great roast and the aromas that fill the house while it's cooking are so yummy!

From: Jen T

On Dec 15, 2008

I rubbed the mixture ovr my frozen piece of meat, sat it on a rack in baking dish and covered with foil and placed in oven at 125'C for about 21/2hrs, then removed foil and turned heat up to 150'C for about another hour. I added some potatoes (with skin on) which had been coated with a little bit of oil onto the rack for the last hour too. Made a lovely tender, moist, well done roast. I didn't use the juices for gravy but used a Maggi Roast Meat instant pkt one as I can't tolerate pan made gravies..(reflux, LOL). Served with a side dish of Broccoli and Cauliflower in Mustard Sauce to which I added some sliced carrots. A real home comfort meal with a modern twist. Thanks Jewelies, this is a real keeper

From: I'mPat

On Oct 5, 2007

I had a 1.6k very lean topside roast, so I doubled the ingredients. Placed the roast on a rack in the baking dish and poured the mix over, put some water in the bottom of the pan and the lid on the roaster - cooked at 175 degree for the first hour with the lid on and then 1 1/2 hours with the lid off which made the meat well done (DH doesn't like it mooing at him) but still very moist. The WOW factor was the gravy the pan juices made with just that subtle flavour from the grained mustard and slight saltiness from the soy. Would definately use again. Made for Recipe Swap #9 - October 2007.