Auntie G's Topside Rump Roast
Topside always has a strong attractive glow. Purchased from our local farm shop and transfomed into a warming Sunday night dinner, this delicious English treat will have you warm, in no time.
This recipe was inspired by the matriarch of our family!
Auntie G's Topside Rump Roast
Topside always has a strong attractive glow. Purchased from our local farm shop and transfomed into a warming Sunday night dinner, this delicious English treat will have you warm, in no time.
This recipe was inspired by the matriarch of our family!
Open in Cookpad AppSteps
- 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!
Cooksnaps
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