Steps to Prepare Any-night-of-the-week Auntie G's Topside Rump Roast

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The ingredients needed to make Auntie G's Topside Rump Roast:

1. Prepare 1 large Spanish onion
2. Make ready 1-2 heads garlic, to taste
3. Get 1 large parsnip
4. Get 3 medium carrots
5. Take 1 pinch salt
6. Take 1 tbsp black peppercorns
7. Make ready 3 sprigs thyme
8. Make ready 1 bay leaf
9. Get To taste, freshly ground black pepper
10. Make ready 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. Get 1 tsp powder stock (vegetarian)
14. Take 100 ml hot water

Instructions 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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