Waitrose and Partners
Pot-roast topside of beef with chimichurri

Pot-roast topside of beef with chimichurri

Topside is often used for fast roasting, but it also works well for slow braising. Here, the Malbec gravy makes an appropriately Argentinian foil for a herby, spicy chimichurri sauce, which cuts through the rich flavours brilliantly. If you can, make the chimichurri sauce a day ahead and keep it in the fridge – the flavours will mellow. 

5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook2 hrs 45 mins
  • Total time3 hrs
  • Pluschilling + resting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 tbsp Vegetable oil
  • 900g British beef topside
  • 1 red onion, finely sliced
  • 300ml Malbec
  • 300ml beef stock
  • 500g carrots, peeled and cut into 4-5cm pieces
  • 1 medium tomato, quartered
  • 3 bay leaves
  • ½ x 15g pack oregano


  • ½ x 15g pack oregano, leaves finely chopped
  • 50g flat leaf parsley, leaves finely chopped
  • 1 clove/s garlic, crushed
  • ½ tsp chilli flakes
  • 2 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • ½ tsp sea salt flakes, dissolved in 10ml water


  1. First, make the chimichurri (ideally a day before). Mix all the ingredients in a jar, seal with a lid, shake and chill in the fridge.

  2. Preheat the oven to 150°C, gas mark 2. Set a casserole dish or large saucepan with a lid over a high heat. Add the oil and, when hot, brown the meat all over (8-10 minutes). Transfer the meat to a plate, reduce the heat to medium, add the onion with a pinch of salt and cook for 2 minutes, stirring frequently to prevent browning. Pour in the wine, boil for 2 minutes, then add the stock.

  3. Return the beef to the casserole with the carrots, tomato, bay and oregano sprigs; cover, transfer to the oven and roast for 1 hour. Turn the beef and recover, leaving the lid ajar, then cook for a further 11⁄2 hours until the meat is tender.

  4. Pick out and discard the oregano. Transfer the vegetables, beef and bay to a platter; rest for 5-10 minutes before slicing the meat across the grain. Meanwhile, for the gravy, boil the cooking juices rapidly to reduce by 1⁄3-1⁄2. Spoon some gravy over the beef and transfer the remainder to a jug. Spoon the chimichurri over the platter and serve the rest in a bowl alongside. Discard the bay leaves and serve with celeriac and potato mash, braised red cabbage and sautéed kale, if liked.


Typical values per serving when made using specific products in recipe


2,835kJ/ 678kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars2 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars