I have a 1.9 kg joint of topside that I want to roast in the oven. I've not done a beef joint in ages and I used to bung it in the slow cooker which was ok but I want to master the art of a tender oven roasted joint that will slice well instead of falling apart like slow cooker beef does.
I would be grateful for advice, thanks in advance.
I would be grateful for advice, thanks in advance.