Ingredients:

Beef topside (about 2-3 pounds)
Olive oil - 2 tablespoons
Fresh rosemary - 2 sprigs, finely chopped
Fresh thyme - 2 sprigs, finely chopped
Garlic - 4 cloves, minced
Salt - 1 teaspoon
Black pepper - ½ teaspoon
Optional: Small carrots and potatoes for roasting

Instructions:

Preheat Oven: Set your oven to 375°F (190°C). This will give the perfect environment for your beef to roast evenly.

Prepare the Beef: Pat the beef dry with paper towels. This helps the herbs and oil stick better.

Season the Beef: In a small bowl, mix olive oil, rosemary, thyme, garlic, salt, and pepper. Rub this mixture all over the beef topside, ensuring every inch is covered.

Optional Veggies: If you're adding vegetables, toss them in a bit of olive oil, salt, and pepper, and spread them around the beef in the roasting pan.

Roast: Place the beef (and vegetables, if using) in a roasting pan. Roast for about 60-70 minutes, or until the internal temperature reaches your desired doneness (135°F for medium-rare, 150°F for medium).

Rest Before Serving: Let the beef rest for about 10-15 minutes after taking it out of the oven. This helps the juices redistribute, making the meat moist and flavorful.

Serve: Slice the beef topside against the grain and serve with the roasted veggies if you included them.

This dish is perfect with a side of mashed potatoes or a simple green salad. The herbs infuse the beef with a delightful aroma, and the recipe’s simplicity lets the quality of the meat shine through.