Serves 6 to 8
1.5kg Greenlea topside roast
2 tsp sea salt
½ tsp freshly ground black pepper
1 tbs cooking oil
¼ c breadcrumbs
¼ c fresh parsley, chopped
¼ c wholegrain mustard
4 cloves garlic, finely chopped
2 tbs olive oil
Take topside roast out of the fridge for 1 hour before cooking to come to room temperature.
Preheat oven to 230°C.
Season the roast with 1 tsp salt and black pepper. Heat 1 tbs of oil in a heavy frying pan and sear 1-2 minutes per side browned.
Place the rest of the ingredients into a bowl with 1 tsp salt and mix until combined.
Put the seared topside roast onto a rack on a baking tray and spread thickly with the crust mixture.
Place into the oven and roast for 20 minutes at 230°C, then turn heat down to 170°C and roast for a further 40 minutes.
Remove from oven and and rest for 15 minutes. Gently remove ties and carve. Serve with your favourite vegetable sides.