Pre heat oven to 220°C, Fan 200°C, gas mark 7
Allow the joint to get to room temperature for around 30 minutes and pat down any excess juices with paper towel before placing in the oven. Drizzle olive oil over the topside and sprinkle sea salt and pepper.
Place all the vegetables, garlic and shallots into the roasting tray and drizzle with olive oil and salt. Pour a little boiled water in there too to help stop the vegetables from drying out.
Then place the beef topside on top of the vegetables. Put the roasting tray into the oven and cook for an hour – an hour and 15 minutes.
Make sure you baste the joint half way through it cooking time, whilst also keeping an eye on the vegetables.
You can use the juices left over to make a delicious gravy.