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

Before you jump to Auntie G's Topside Rump Roast recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

Most of us believe that comfort foods are terrible for us and that we must stay away from them. Often, if the comfort food is candy or some other junk food, this is true. Other times, though, comfort foods can be altogether nutritious and it’s good for you to eat them. A number of foods honestly do improve your mood when you eat them. If you seem to feel a little bit down and you need a happiness pick me up, try a few of these.

Put together some trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all helpful for elevating your mood. This is because seeds and nuts have a lot of magnesium which raises your brain’s serotonin levels. Serotonin is a feel-good chemical that dictates to the brain how to feel at any given moment. The higher your serotonin levels, the more pleasant you will feel. Not only that, nuts, particularly, are a great protein source.

As you can see, you don’t need to eat all that junk food when you wish to feel better! Try some of these instead!

We hope you got insight 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 only need 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Auntie G's Topside Rump Roast:
  1. Provide large Spanish onion
  2. Take garlic, to taste
  3. Take large parsnip
  4. Use medium carrots
  5. Use salt
  6. Take black peppercorns
  7. Prepare thyme
  8. Take bay leaf
  9. Prepare To taste, freshly ground black pepper
  10. Get topside rump roast (preferably organic and free-range)
  11. Use olive oil
  12. Prepare red wine (strong & fruity… Eg. Malbec from Argentina)
  13. Get powder stock (vegetarian)
  14. Use 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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