Topside/top rump of Beef

[sonervous]

I bought a large piece of beef (just over 2 kg) which was on offer recently. There is virtually no fat on it. Any ideas on how I can cook it for roast dinner on sunday to ensure it is not dry and tough?

Thank you.

You could get some beef dripping and add some fat, or baste it with olive oil mixed with mustard powder and milled peppercorns