Learn how to cook roast top rump beef and roast potatoes together in one roasting tray for the perfect Sunday dinner.
The top rump joint of beef is coated in a simple Oxo crust before roasting over onions, allowing all the delicious juices to flavour the potatoes as they cook.
After a final crisp while the beef rests, you'll have tender, medium roast beef with a warm pink centre and beautifully golden roast potatoes every time.
Serve with veggies, plenty of gravy, horseradish sauce or wholegrain mustard for the ultimate Sunday roast.
📖 Step by Step Recipe
Roast Top Rump Beef and Roast Potatoes
Ingredients
For the Roast Beef
- 1.5 kg Top Rump Beef Joint - leave the netting or string on
- 1 tablespoon Olive Oil
- 1 Oxo Beef Stock Cube - crumbled
- Ground Black Pepper
- 1 Large Onion - peeled and cut into quarters
For the Roast Potatoes
- 1 kg Potatoes - peeled and cut into large chunks
- 1 tablespoon Olive Oil
- Sea Salt
- Ground Black Pepper
Instructions
- Remove the beef from the fridge about an hour before cooking to allow it to come closer to room temperature.
- Pat the beef dry with kitchen paper. Preheat the oven to 220°C fan / 240°C conventional.
Prepare the Roast Potatoes
- Peel the potatoes and cut into large chunks.
- Bring a large pan of salted water to the boil. Parboil the potatoes for 5 minutes whilst you prepare the beef.
- Drain the potatoes in a colander, leave to dry out.
- Grease a large roasting tin with oil.
- Add the drained potatoes and give them a good shake to rough up the edges before roasting.
- Drizzle with olive oil and season with salt and pepper
- Cut the onion in to 4 chunks and place in the centre of the roasting tray between the potatoes to create a simple trivet for the beef to sit on.
Prepare the Beef
- Mix together the olive oil and crumbled Oxo cube to make a paste,
- Rub the mixture over the whole beef joint.
- Place the beef joint on top of the onion trivet.
Roast Everything Together
- Roast any all size joint for 20 minutes at 220°C fan/.
- Without opening the oven door, reduce the temperature to 180°C fan and continue cooking for 50 minutes, for a 1.5kg joint cooked medium.
Rest the Beef
- Once it has had its full cooking time, transfer the beef to a sheet of foil on top of a carving board.Lift the onion quarters out of the tray, you can cut these up and add to gravy for extra flavour.
- Wrap the beef joint loosely, allow the beef to rest for 20-30 minutes.
- Turn the potatoes through all the delicious beef juices.
- Return them to the oven for 10 minutes, or until crisp and golden.
- Just before serving, carve the beef into desired thickness, we like them thin.
- Serve with all the usual Roast Dinner side dishes. Enjoy
Nutrition
If you're looking for other ways to cook roast beef, our Roast Topside Beef is perfect for a traditional Sunday lunch, Slow Roast Silverside Beef is ideal if you prefer a low-and-slow roast, Rolled Rib of Beef is our choice for a special occasion, while Slow Cooker Roast Beef with Gravy is perfect for a fuss-free family meal.
Can You Cook Roast Potatoes with Roast Beef?
Absolutely! In fact, it's one of our favourite ways to cook them.
As the beef roasts, the potatoes slowly cook around the outside of the tray, soaking up all those delicious beef juices. Once the beef is removed to rest, simply toss the potatoes through the remaining juices and return them to the oven for a final 10 minutes until beautifully crisp and golden.
Not only does this save on washing up, but it also gives the roast potatoes incredible flavour that you simply don't get from cooking them separately.
Expert Tips
- Bring the beef to room temperature before roasting.
- Pat the beef dry to help season it easier.
- Leave the netting or string on during cooking to help the joint keep its shape.
- Don't add salt to the beef, as the Oxo cube seasons it perfectly.
- Shaking the potatoes after parboiling creates crispier edges.
- Rest the beef before carving so the juices redistribute.
- The potatoes only needed an extra 10 minutes after the beef was removed because they had already cooked alongside the joint. If your potatoes are larger, simply leave them a little longer until crisp.
Roast Top Rump Beef Cooking Times
The cooking times below are based on our tested method, which starts with a 20-minute roast at 220°C fan / 240°C conventional to develop a rich, golden crust.
Regardless of the size of your beef joint, always roast it for the first 20 minutes at the higher temperature. Then reduce the oven to 180°C fan / 200°C conventional and continue cooking for the additional time shown in the table below, depending on the size of your joint and your preferred level of doneness.
Start with a 20-minute blast at 220°C fan/ 240°C conventional, follow by roasting at 180°C fan until your preferred level of doneness is reached following this chart below.
| Roast Top Rump Beef Cooking Times | Rare | Medium - Rare | Medium | Medium - Well | Well Done |
|---|---|---|---|---|---|
| 1 kg | 25 mins | 30 mins | 35 mins | 45 mins | 55 min |
| * 1.5 kg | 40 mins | 45 mins | * 50 mins | 1hr | 1hr 10 mins |
| 2 kg | 55 mins | 1 hr | 1hr 05 mins | 1hr 15 mins | 1hr 25 mins |
| 2.5 kg | 1hr 10 mins | 1hr 15 mins | 1hr 20 mins | 1hr 30 mins | 1hr 40 mins |
| 3 kg | 1hr 25 mins | 1hr 30 mins | 1hr 35 mins | 1hr 45 mins | 1hr 55 mins |
Always allow the beef to rest for 20-30 minutes before carving to keep it tender and juicy.
* Tested by Flawless Food: We tested this recipe using a 1.5 kg top rump joint cooked for 20 minutes at 220°C fan, followed by 50 minutes at 180°C fan. After resting for 20-30 minutes, the beef was perfectly medium with a warm slightly pink centre.
How to Carve Roast Top Rump Beef
For the most tender slices, remove the netting after the beef has rested. Using a sharp carving knife, slice the beef thinly against the grain. Cutting across the grain shortens the muscle fibres, making every slice more tender and easier to eat.
We prefer carving our roast beef into thin slices. Not only does it make the joint go further, but thinner slices are also more tender.
Luke & Kay - Flawless Food
What to Serve with Roast Top Rump Beef
This roast top rump beef is already a complete meal with the roast potatoes cooked alongside it, but a few classic side dishes make it even more special.
Yorkshire Puddings
Our homemade Yorkshire Puddings are light, fluffy and perfect for soaking up plenty of gravy.
Honey Roasted Parsnips
Sweet and caramelised Honey Roasted Parsnips are the perfect partner to roast beef.
Roast Potatoes
The beautifully crispy roast potatoes created with the beef dripping.
Sage and Onion Stuffing
A generous helping of Sage and Onion Stuffing turns this into the ultimate Sunday roast.
Pigs in Blankets
Why save Pigs in Blankets just for Christmas? They pair beautifully with roast beef all year round.
Roasted Beetroot
Our Roasted Beetroot adds a lovely sweetness and vibrant colour to the plate.
Green Vegetables
Finish the meal with steamed Tenderstem broccoli and green beans for a fresh, colourful side.
Sauces
A great sauce can really bring a roast dinner together. We served our roast top rump beef with horseradish sauce and Diddly Squat Beer Mustard, both of which pair beautifully with the rich flavour of the beef. Also a nice beef gravy all over is what every roast beef dinner needs!
Recipe Variations
- Add whole carrots or parsnips to the roasting tray with the potatoes.
- Replace the Oxo cube with garlic puree and dried herbs for a more traditional herb crust.
- Add whole garlic cloves beneath the beef for extra flavour.
- Serve with horseradish sauce or rich onion gravy.
Leftovers
Leftover roast top rump beef is delicious served cold in sandwiches, wraps or salads, or gently reheated in gravy the next day with any other leftover sides.
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