Auntie G's Topside Rump Roast
Auntie G's Topside Rump Roast

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, auntie g's topside rump roast. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Auntie G's Topside Rump Roast is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Auntie G's Topside Rump Roast is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have auntie g's topside rump roast using 14 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Auntie G's Topside Rump Roast:
  1. Get 1 large Spanish onion
  2. Take 1-2 heads garlic, to taste
  3. Make ready 1 large parsnip
  4. Make ready 3 medium carrots
  5. Prepare 1 pinch salt
  6. Prepare 1 tbsp black peppercorns
  7. Get 3 sprigs thyme
  8. Prepare 1 bay leaf
  9. Get To taste, freshly ground black pepper
  10. Prepare 2.2 lbs topside rump roast (preferably organic and free-range)
  11. Make ready 6 tbsp olive oil
  12. Prepare 200 ml red wine (strong & fruity… Eg. Malbec from Argentina)
  13. Make ready 1 tsp powder stock (vegetarian)
  14. Prepare 100 ml hot water
Steps to make Auntie G's Topside Rump Roast:
  1. Chop the onions and garlic. Set aside.
  2. Roughly chop the parsnip and carrots. Set aside.
  3. 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.
  4. Fry up the onions, garlic, parsnip and carrots in oil using the same pot.
  5. Create a divot and place the seared rump in the center. Add thyme and bay leaf.
  6. Create a mix: wine, stock, hot water. Stir thoroughly.
  7. 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.
  8. Voilà!
  9. Serve with vegetables (we had roasted potatoes & steamed spinach). Enjoy with the rest of your wine!

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