Recipe of Super Quick Homemade Auntie G's Topside Rump Roast

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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 The Basics of Being Healthy.

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When you go to the grocery store, be smart about it. If you make smart choices when you are shopping for your groceries, you will be eating better meals by default. Think for a minute: you don't want to go to a stressful grocery store or sit in a long line at the drive thru at the end of your day. You want to go to your apartment and make a little something from your kitchen. Fill your cabinets with healthy foods. This way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

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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 have auntie g's topside rump roast using 14 ingredients and 9 steps. Here is how you do that.

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

1. Take 1 of large Spanish onion.
2. You need 1-2 heads of garlic, to taste.
3. Get 1 of large parsnip.
4. Provide 3 of medium carrots.
5. Prepare 1 pinch of salt.
6. Take 1 tbsp of black peppercorns.
7. You need 3 sprigs of thyme.
8. Take 1 of bay leaf.
9. Prepare of To taste, freshly ground black pepper.
10. Provide 2.2 lbs of topside rump roast (preferably organic and free-range).
11. Use 6 tbsp of olive oil.
12. Use 200 ml of red wine (strong & fruity... Eg. Malbec from Argentina).
13. You need 1 tsp of powder stock (vegetarian).
14. Get 100 ml of 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!.

Roughly chop the parsnip and carrots. 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. This Rump Roast was on sale this week and it is my favorite cut of roasts. It is beautiful and marbled with fat throughout making it perfect for r.

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