Top and bottom round roasts might be two sides of the same beefy coin, but that doesn't mean you cook them the same way. We asked a chef how to tackle each cut.

Find out how to roast ... the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Heat the dripping in the oven ...

During testing, eye of round was more tender and just as flavorful as similar cuts when it’s slow roasted and sliced thin ... Then pour the stock into the bottom of the pan. 3 cups beef stock Place ...

Put the tin into the oven and roast for 20 minutes. At this point give the potatoes a turn and then return them to the oven for a further 20-30 minutes or until golden and crunchy. Season the ...

(Note the exact net weight after the roast is Frenched, since that determines the roasting time.) Remove the roast from the refrigerator 2 hours before cooking. Preheat the oven to 450 degrees.