Photograph: Martin Poole
- 1 tbsp smoked paprika thyme and garlic spice mix
- 50 g fresh breadcrumbs
- 1 tbsp chopped thyme leaves, plus extra to garnish
- 1 tbsp olive oil
- 1.5 kg British beef topside roasting joint, at room temperature
- 1 tbsp tomato purée
- 125 ml red wine
- 300 ml chicken stock
Preheat the oven to 190°C, fan 170°C, gas 5. Stir the smoked paprika, thyme and garlic mix into the breadcrumbs, thyme and olive oil. Season the beef, spread it with the tomato purée and place in a roasting tin. Press the breadcrumb mixture over the top and sides of the beef to make a crust. Roast for 1 hour 45 minutes (or 25 minutes per 450g, plus an additional 25 minutes) for medium-cooked beef.
Transfer the beef to a board; cover with foil. Put the tin on the heat. Pour in the wine; bubble for a few minutes, add the stock and simmer the gravy for a few minutes. Serve the beef with extra thyme sprinkled over.
Get ahead: make the crust a few hours ahead.