How to Cook a Top Side Roast on the Hot Plate

Written by athena hessong Google
  • Share
  • Tweet
  • Share
  • Email

Topside beef roast has little fat on it and requires a long, slow cooking time. Typically baked in an oven, you can make a topside roast in a slow cooker. For apartment dwellers without a Crockpot, create your own with a hot plate (electric burner) and a cast-iron cooking pot, also known as a Dutch oven. Be sure to put the topside roast on to cook at least four hours before eating. For additional recipes for topside roasts, see the Resources.

Skill level:
Easy

Other People Are Reading

Things you need

  • Hot plate
  • Cast-iron cooking pot with tight fitting lid (Dutch oven)
  • ¼ cup flour
  • Salt and pepper to taste
  • Plastic gallon zip-top bag
  • 10.4kg. topside beef roast
  • 2 tbsp olive oil
  • 1 large onion, sliced (optional)
  • 2 stalks celery, sliced (optional)
  • 1 cup red wine
  • 1 cup beef stock
  • 1 bay leaf
  • Meat thermometer
  • Oven mitts

Show MoreHide

Instructions

  1. 1

    Place the cast-iron pot on the hot plate and preheat over medium-high heat.

  2. 2

    Combine the flour, salt and pepper in a plastic zip-top bag.

  3. 3

    Put the roast into the bag and shake to coat the outside. Coating the roast seals in the juices, aids in browning and creates a gravy in the pot as it cooks.

  4. 4

    Pour the olive oil into the hot cooking pot.

  5. 5

    Add the flour-coated roast, onions and celery and cook over medium-high heat to brown the roast on all sides and render the vegetables translucent.

  6. 6

    Pour in the wine, stock and add the bay leaf.

  7. 7

    Turn the hot plate down to medium-low heat and cover the pot.

  8. 8

    Watch the roast as it cooks and add additional stock or water if the cooking liquid no longer covers the bottom of the pot.

  9. 9

    Cook for three to four hours or until a meat thermometer inserted into the thickest portion of the roast registers at least 71.1 degrees Celsius for a well done, and pathogen safe roast. Cook to 48.9 degrees Cor rare, 130 for medium rare, 140 for medium and 150 for medium well.

Tips and warnings

  • Replace the wine with additional stock and omit vegetables if desired.
  • Change the spices to adapt to your personal preferences.
  • Always handle the cooking pot with oven mitts as the construction of a cast-iron pot transfers heat even to the handles.
  • No hot plate? Substitute an electric stove burner for the hot plate.

Don't Miss

Filter:
  • All types
  • Articles
  • Slideshows
  • Videos
Sort:
  • Most relevant
  • Most popular
  • Most recent

No articles available

No slideshows available

No videos available

By using the eHow.co.uk site, you consent to the use of cookies. For more information, please see our Cookie policy.