Our slow roast silverside beef recipe shows you how to cook a melt in the mouth roast beef that the whole family will love.
Silverside beef is a cheap roasting joint that needs to cook low and slow to prevent the meat from drying out and being tough and chewy.
We will go over the best way to cook silverside beef in the oven, including preparation, cooking times and oven temperature.
This beef joint is slow-cooked in stock at low temperature covered with foil, which leads to tender, juicy slices of beef and delicious gravy.
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What is Silverside beef?
Silverside beef is a roasting joint that comes from between the rump and hind leg of the cow. The silvery covering on its membrane surface gives its name.
It's a relatively cheap cut of meat, which is very lean and, when cooked incorrectly, will be tough.
In the United States, silverside beef is often called outside or bottom round roast and can also be known as a rump roast - which is an entirely different joint in the UK!
Best Way to Cook Silverside Beef
The best way to prepare silverside beef is to slow roast it in the oven until well done, but don't think well-done means tough and dry!
Add liquid and use vegetables as a trivet to keep the beef joint moist and tender during the long cooking process to keep meat raised off the roasting tin.
Using this method, you can also slow roast topside beef; they are similar lean beef joints.
You can also use your slow cooker to cook this tender roast beef joint. We have got an easy-to-follow slow cooker beef roast recipe designed for slow cookers.
Ingredients
We detail the ingredients needed for your roast beef dinner, including suitable substitutes.
Silverside Beef Joint
You can find silverside joints in most supermarkets or butchers. We got the one shown here from Tesco; it's labelled an Irish slow roasting beef joint.
Remove beef from packaging, and pat dry with a kitchen paper towel. Allow it to come up to room temperature before cooking.
You do not need to add much flavour to the joint. A simple seasoning of salt and pepper will do.
If you can't find silverside beef, you can substitute it with topside beef for the same fantastic result.
Vegetables
Carrots, onions, garlic and thyme have a few purposes; firstly, they act as a trivet to prevent the beef from touching the base of the roasting tin.
It also prevents the beef from having a soggy bottom sitting in the stock.
Significantly, they add flavour and the beef dripping, wine and stock to the gravy created after roasting the silverside beef.
You can use other roughly chopped root vegetables as desired.
Olive Oil
Use olive oil to sear the beef joint before slow roasting. Other oils or butter can be used instead. Sear all sides until golden brown.
When cooking a roast beef joint, one of the most important steps is to sear it first. This seals in the juices and gives the meat a delicious crust.
The added flavours and juiciness make it well worth the extra few minutes of prep time.
Red Wine
This is optional but highly recommended. Red wine deglazes the frying pan after searing the silverside joint.
When mixed with stock and beef drippings, it helps make a delicious red wine beef gravy.
If not using red wine, use more stock.
Stock
Beef stock is added to the red wine and brought to a boil.
Pour it around the roasting tray. But not over the beef roasting joint. This liquid helps keep moisture during cooking.
More stock will be needed when making the beef gravy too!
Equipment
All you need is a roasting tray big enough for your silverside joint. Plus some foil to cover the tin.
A thermometer is handy but not a must-have as we give you cooking times.
We recently treated ourselves to a meater wireless thermometer, which connects to your phone and tells you the inside temperature of the meat throughout the cooking time without having to remove the joint from the oven!
A large pair of tongs helps to turn the beef joint during searing.
You may need some kitchen string to secure the silverside joint if not already netted.
Silverside Beef Cooking Times
Preheat the oven to a low temperature of 150ยฐC fan / 170ยฐC / 325ยฐF / Gas Mark 3.
Beef roasting joint cooking times can vary depending on the oven and the size of the joint. Use the chart below for guidance.
Silverside Roasting Joint | Slow Roast Beef |
Oven temperature 150ยฐC Fan 170ยฐC 320ยฐF Gas Mark 3 | Place beef joint on a trivet of vegetables with stock added and cover joint and tray with foil |
800 g | 2 hours |
1 kg | 2 hour 15 minutes |
1.2 kg | 2 hour 30 minutes |
1.5 kg | 3 hours |
2 kg | 3 hour 30 minutes |
Use the table above for cooking time guidance.
Internal Temperature for Slow Roast Beef
If you have a thermometer, this is the easiest way to check if the beef is ready.
The inside temperature you are looking for in perfectly cooked slow-cooked beef is at least 90ยฐC / 195ยฐF.
Resting Beef
Once the beef is ready, it is essential to rest it for at least 30 minutes, but longer is better. Please do not cut it before resting.
When you roast a beef joint, it's important to let it rest before slicing into it. This allows the juices to redistribute throughout the meat, producing juicy and tender slices.
If you don't let the roast beef rest, all of the juices will leak out when you cut into it along with the heat. The meat will be dry and tough, and you'll be left with a disappointing dinner.
It will stay warm covered with foil, whilst you make all the delicious roast beef side dishes!
What to serve with Slow Roast Beef
We have all the recipes you need on our site for what to serve with your beef roast dinner, from our crispy roast potatoes coated with couscous for extra crunch.
Our deliciously sweet honey roasted parsnips and the must-have beef roast side dish is our ever-popular Yorkshire Puddings.
Not forgetting carrots and peas, horseradish sauce and of course, the gravy created from the leftover stock mixed with all the delicious beef drippings.
More Roast Dinner Side Dishes
Here are some more side dish ideas to go with roast dinners.
Beef Dripping Gravy
We also include the steps for creating a delicious gravy to complement this slow roast beef joint in the recipe card below or if you don't want gravy why not try out our Red Wine Jus which goes perfectly with beef.
๐ Step by Step Recipe
Slow Roast Silverside Beef Joint
Ingredients
- 1.5 kg Silverside Beef Joint
- sprinkle Salt and Pepper
- 1 large Onion - cut in quarters
- 2 Carrot - roughly chopped
- 4 cloves Garlic - whole
- 6 sprigs Fresh Thyme
- 2 tablespoon Olive Oil
- 200 ml Red wine - optional
- 300 ml Beef stock - use 500ml stock if not using wine
Gravy from beef drippings
- 500 ml Beef Stock
- 2 tablespoon Cornflour
- 2 tablespoon Cold Water
Instructions
Silverside Beef
- Approximately 1 hour before cooking remove the silverside beef joint from the fridge.Remove packaging and use some kitchen paper towel to pat dry.1.5 kg Silverside Beef Joint
- Season with salt and pepper, keep netting on.sprinkle Salt and Pepper
- Preheat the oven to 150ยฐC fan / 170ยฐC / 325ยฐF / Gas Mark 3Cut vegetables into large chunks and place in a baking tray with thyme1 large Onion, 2 Carrot, 4 cloves Garlic, 6 sprigs Fresh Thyme
- Sear all sides of beef in a pan with hot oil until browned, using a large pair of kitchen tongs helps2 tablespoon Olive Oil, 1.5 kg Silverside Beef Joint
- Place the seared beef joint on top of the chopped vegetables
- Deglaze the pan with red wine for 2 minutes scraping any sediments off the pan to add flavour.200 ml Red wine
- Add stock and bring to the boil300 ml Beef stock
- Pour stock and wine from pan into the roasting tin but NOT over the beef.
- Cover the whole roasting tin with kitchen foil so that no steam escapes during cooking.
- Place in the 150ยฐC fan / 170ยฐC / 325ยฐF / Gas Mark 3 oven for the following time depending on your joint size.800 g - 2 hours1 kg - 2 hour 15 minutes1.2 kg - 2 hour 30 minutes1.5 kg - 3 hours2 kg - 3 hours 30 minutes If you have a thermometer cook until the meat reaches at least 90ยฐC / 195ยฐF
- Remove beef from the roasting tray and cover with foil.Rest for at least 30 minutes the longer the better, plenty of time to make side dishes, see below to make the gravy.
- DO NOT slice the roast beef until rested.
- Serve with all the trimmings and the gravy
Gravy
- Sieve the juices from the roasting tray into a pan
- Use the back of a spoon to squeeze the garlic and vegetable juices and flavours through.
- Add extra beef stock, put on high heat.500 ml Beef Stock
- Mix cornflour with water in a separate bowl, then slowly pour into beef stock whilst whisking to thicken.2 tablespoon Cornflour, 2 tablespoon Cold Water
- Allow to boil, then turn down. Check consistency, use extra cornflour if thicker gravy is desired or add more water to thin out.
- Pour gravy over the plated roast dinner
Video
Nutrition
Can I cook silverside beef rare or medium?
The silverside roasting joint is very lean and not the best joint to serve rare or medium which is why we have only given you the well done slow roast method on this page.
If you want slices of rare, medium-rare roast beef, our fantastic boneless rolled rib of beef recipe will help you achieve it, this boneless joint of prime rib is at its best when cooked blushing pink inside, but it comes at a price!
If you can't afford such a luxury beef joint and you really want to cook silverside roasted rare or medium, you can follow cooking times for our topside beef recipe instructions.
But I do recommend sticking to the slow and low method for the best results when cooking a silverside beef joint.
It is not tough, dry or chewy when cooked this way despite looking well done.
We hope that this blog post has been helpful in teaching you how to cook silverside beef using the slow roast method.
If you have any questions or comments, please feel free to leave them below.
Steve says
Been using this method for a couple of years now and it never fails to hit the mark.
Not that we have beef very often due to the cost but Iโm very glad to have found this failsafe recipe, thank you.
Luke and Kay says
Thanks so much, Steve! We're thrilled to hear that our slow roast silverside beef recipe has been a hit in your kitchen! ๐ Totally understand โ beef can be a treat, but we're so glad this recipe delivers every time. Hope it continues to bring you those delicious results whenever you make it! ๐ฝ๏ธ๐
Terry says
How can I add white & sweet potato to this? What size to cut so it's done with the carrot, etc?
Betty Brannigan says
I usually do the meat in a slow cooker but want roast potatoes so I have used the oven .will see if it comes out soft and not tough
Luke and Kay says
Hi Betty, thank you for your review of our slow roast silverside beef. We're so glad to hear that you're enjoying it in the oven and hope that it turns out just as delicious as when made in a slow cooker. Let us know how it turns out and if there's anything else we can do to make your experience even better. Happy cooking!
Mark Richards says
Tried the recipe this morning. Very pleased with the outcome.
Luke and Kay says
Thank you for taking the time to review our Slow Roast Silverside Beef recipe, Mark! We are so pleased that you were happy with the outcome and thank you for trying out one of our recipes. ๐
Pamela Dean says
An ABSOLUTE TEN!!!!! I have never roasted silverside but I had a lovely cut, and wanted to do it justice. This recipe did NOT disappoint ~ the roast was perfectly cooked, the seasoning was spot on, and this was a meal fit for Julia Child! Bon appetit!
Luke and Kay says
Pamela, thank you so much for your amazing review of our slow roast silverside beef! We are delighted to hear that it was perfectly cooked and seasoned, and that you felt it was a meal fit for Julia Child. We are absolutely thrilled that you enjoyed it and we are very grateful for your recommendation. Thank you for taking the time to share your experience - we look forward to trying out more of our recipes in the future! ๐
Julia Gilbert says
Lots of great Info here. I followed the recipe and it came out perfect. I even made my own gravy. Thanks for the great recipe.
Luke and Kay says
Hi Julia, Thanks for your wonderful feedback! We're thrilled to hear that you enjoyed our slow roast silverside beef recipe and even made your own gravy - that's fantastic! Nothing beats a home-cooked meal, especially when it turns out perfectly. Happy cooking! Why not try out our slow cooked leg of lamb next?
Russie says
Brilliant and easy to follow
Luke and Kay says
Thank you so much for the review, Russie! We're overjoyed to hear our recipe was both easy to follow and provided a delicious outcome. We hope that you're able to try many of our other slow roast options in your kitchen soon. ๐
notonyourtintype says
SUPER recipe, great instructions! We had never heard of a silverside roasting joint, and finding an Angus one deep mark-down (75% off) was too tempting to resist. We followed your recipe (but did build a mountain of veg under the roast, for a one-pan dinner), and yes a 2.5kg roast took a LONG time, but super tender, flavorful, wonderful!
(Now all I have to do is clean up the escaped steam and juice that's puddled in the bottom of the oven!)
Luke and Kay says
Thank you for your fantastic review of our Slow-roast Silverside Beef recipe, We are so glad you took the leap and found a great deal on the Angus roast. It certainly can take longer than anticipated but the end result is always worth it! ๐
Joyce says
Hi, how long did you cook it for? Iโm about to make a 2.5kg Angus silverside joint following this recipe, but didnโt realise Angus beef took longer? Thank you, any tips appreciated!
Jane says
Can I use this recipe but cook in slow cooker?
Luke and Kay says
Hi Jane! Absolutely, you can use this recipe for silverside beef in a slow cooker. However, since the slow cooker has a lower temperature than the oven, you will need to cook it for a longer duration. Enjoy your meal!
I would suggest to cook on a low setting for at least 5- 8hrs to cook your beef joint, hope this helps, we will be perfecting this ourselves in the coming months and post a recipe for it for the winter ๐
Let us know how its goes?
Alternatively we have done a Slow Cooker Beef Brisket if that helps you might like that ?
Caroline Fisher says
I have followed this twice now and come out to perfection. Brilliant recipe xx
Luke and Kay says
Thank you so much for your wonderful review! We appreciate the feedback, and we're so happy to hear you have made this slow roast silverside beef joint twice now and achieved perfect results each time. ๐
Martin Duncan-Hartley says
Perfect melt-in-the-mouth buffalo silverside joint following your recipe and the most delicious sweet gravy. Thank you!
Luke and Kay says
Martin, thank you for taking the time to review our slow-roast silverside beef recipe. We are so delighted to hear that you enjoyed the melt-in-the-mouth texture and delicious gravy! We hope you continue to enjoy our recipes and trust that they will provide you with much culinary satisfaction. ๐
Nicola Burton says
Hadn't cooked silverside this way before so was a little nervous. Absolutely amazing, the meat was tender and fell apart, but the gravy was to die for and definitely the star of the show! Definite hit for our Easter Sunday lunch. Thank you!
Luke and Kay says
Thank you so much for your kind words, Nicola! We're thrilled to hear that our slow roast silverside beef joint was a hit with your family on Easter Sunday and especially that the gravy made it stand out. We are committed to creating delicious recipes, so we appreciate your feedback. ๐
Simone Clegg says
Very very helpful
Luke and Kay says
Thank you for your positive feedback on our Slow Roast Silverside Beef, Simone! We are delighted to hear that it has been so helpful for you. ๐
Sharon says
Hi there, I have a huge 5kg silverside how do I adjust these cooking times please?
Luke and Kay says
Hi Sharon,
Cooking a large silverside joint evenly can definitely be a challenge, especially at a low temperature. The outside can easily become dry before the inside cooks through. But don't worry, there's a solution! My recommendation would be to cut the joint in half to make two equal-sized, 2.5kg joints. You can still cook them in the same roasting tin, but make sure to place them with some space in between so the heat can reach around each cut. Follow the cooking instructions for 150ยฐC fan / 170ยฐC / 325ยฐF / Gas Mark 3 for 4 hours, and make sure to check the internal temperature with a thermometer to see if it has reached 90ยฐC. I hope this helps you achieve the perfect roast beef and that you enjoy your meal. Let me know if you have any other questions or concerns.
Many thanks, Kay.
Sharon says
Thank you so much for the advice, I've cut it into a 3kg piece and a 2kg, saving the 2kg for next week. How long would you recommend a 3kg piece stays in the oven at 150 fan?
Luke and Kay says
Never cooked that size before. The biggest I have done is 2kg. I would try 4 hours - 4 hrs 30 min and then check internal temperature has reached 90ยฐC.
Happy Easter to you and your family.
Kay and Luke