How to Prepare Award-winning 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 Ways To Live Green Plus Conserve Money In The Kitchen.

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Although it may not taste as good, preparing food in the microwave as an alternative to in the oven will save you a packet of money. Possibly the realization that an oven makes use of 75% more energy will encourage you to use the microwave more. Countertop appliances can boil water as well as steam vegetables more quickly than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, but that is certainly not true. A dishwasher is specifically effective when it's full before a cycle is started. Preserve even more money by air drying or cool drying your dishes instead of heat drying them.

As you can see, there are many little things that you can do to save energy, and save money, in the kitchen alone. Efficient living is actually something we can all do, without difficulty. A lot of it really is basically using common sense.

We hope you got benefit from reading it, now let's go back to auntie g's topside rump roast recipe. To cook auntie g's topside rump roast you need 14 ingredients and 9 steps. Here is how you achieve that.

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

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

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