How to Cook a Top Side Roast on the Hot Plate

Written by athena hessong Google
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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.

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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

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  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.

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