Moroccan Topside roast

  • Serves 6
  • Prep Time 15 mins
  • Cooking Time 150mins
Moroccan Topside roast


  • Serves 6

To serve:

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  1. In a small bowl combine the spice blend and salt.
  2. Drizzle half the olive oil over the roast and sprinkle over spice mix, rubbing well all over to coat.
  3. Add the remaining oil to a medium-hot pan and seal the meat on all sides (about 6-8 minutes total).
  4. Meanwhile, in a small bowl combine the broth, tomato paste and mustard.
  5. In a large crock-pot, add carrots and potato, then add the meat and top with the onions.
  6. Pour over the broth mix, add the lid, and simmer on low for 1.5-2 hours until the meat is cooked through and tender.
  7. Add the capsicum and cook for a further 20 minutes.
  8. Remove the meat from the cooked pot, set aside and slice.
  9. Make the rice by blending raw cauliflower and broccoli in a blender until course. Add parsley and lemon zest. Stir to combine and serve between plates.
  10. Skim the fat from the pot. Add spinach and stir well allowing the residual heat to wilt the leaves.
  11. Using a slotted spoon, transfer the vegetables to the plates, add the beef, then drizzle with remaining liquid from the pot.
  12. Top with fresh herbs before serving.