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.
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!
To keep the beef joint moist and tender during the long cooking process, add liquid and use vegetables as a trivet to keep meat raised off the roasting tin.
You can also slow roast topside beef using this method; they are similar lean beef joints.
We detail what ingredients are 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.
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.
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.
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.
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!
All you need is a roasting tray big enough for your silverside joint. Plus some foil to cover the tin.
A thermometer comes in handy but is 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!
Large pair of tongs helps to turn the beef joint during searing.
If not already netted, you may need some kitchen string to secure the silverside joint.
Silverside Beef Cooking Times
Preheat the oven to a low temperature of 150°C fan / 170°C / 325°F / 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 |
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 |
|1.2 kg||2 hour |
|1.5 kg||3 hours|
|2 kg||3 hour |
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 90°C / 195°F.
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, resulting in 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.
Not forgetting carrots and peas, horseradish sauce and of course, the gravy created from the leftover stock mixed with all the delicious beef drippings.
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.
📖 Step by Step Recipe
Slow Roast Silverside Beef Joint
- 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
- 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 150°C fan / 170°C / 325°F / 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 150°C fan / 170°C / 325°F / 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 90°C / 195°F
- 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
- 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
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.