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Before you jump to Auntie G's Topside Rump Roast recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got insight from reading it, now let’s go back to auntie g's topside rump roast recipe. You can cook auntie g's topside rump roast using 14 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Auntie G's Topside Rump Roast:
- Take large Spanish onion
- Get garlic, to taste
- Provide large parsnip
- Get medium carrots
- Use salt
- Prepare black peppercorns
- Use thyme
- You need bay leaf
- Provide To taste, freshly ground black pepper
- Take topside rump roast (preferably organic and free-range)
- Get olive oil
- Use red wine (strong & fruity… Eg. Malbec from Argentina)
- Use powder stock (vegetarian)
- You need hot water
Steps to make Auntie G's Topside Rump Roast:
- Chop the onions and garlic. Set aside.
- Roughly chop the parsnip and carrots. Set aside.
- Add half of the olive oil into a deep pot (we use Le Creuset). ***Make sure the pot can cook on the stove top and in the oven, and that it has a lid that can go in the oven. Heat on high and sear the rump on all sides. Set aside.
- Fry up the onions, garlic, parsnip and carrots in oil using the same pot.
- Create a divot and place the seared rump in the center. Add thyme and bay leaf.
- Create a mix: wine, stock, hot water. Stir thoroughly.
- Add wet ingredients into the pot. Season with salt, peppercorns and cracked black pepper. Add lid to pot (to seal in heat). Preheat oven to 200C and cook in the oven for 90 minutes. Bast the rump every half hour.
- Voilà!
- Serve with vegetables (we had roasted potatoes & steamed spinach). Enjoy with the rest of your wine!
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