Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions
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Choosing your meat
If you can, pick a flatter piece of meat rather than a taller, rounder one of the same weight. This will cook in less time, as the heat has less distance to travel, and more of the meat will be sitting in the cooking liquid for more of the time. If you’re scaling up the recipe to serve more than four, or you have a rounder cut of meat, the roast may take 3 hours.