Serves approx 6 people
Preparation and cooking Time: 2.5 hours
500g topside roast
250g chopped beef pieces
2 garlic cloves halved
4 sprigs of rosemary
8 -10 slices of proscuitto
10 mushrooms halved
1 carrot chopped
1 onion chopped
2 potatoes chopped
1 cup red wine
1 tin tomatoes (if you like more tomato based)
1 packet of savoury casserole seasoning (any brand as per pack instructions)
this particular one is a hot pot one which requires approx 1 1/2 cups of water
Place the beef in a hot fry pan and seal on medium heat until brown. Then place into a large casserole dish set aside. Add the chopped vegetables (add any extras you desire).
Place the topside roast on a large chopping board and make small incisions in four areas of the beef and insert the garlic cloves and then four more on the underside insert the rosemary sprigs. Place a strip of proscuitto over the beef and wrap around and around to make a covering over the beef.
Place this covered beef into the fry pan and seal with a medium heat. Sear until golden brown and well sealed. Move this sealed beef into to the casserole pot and place into the centre adding the wine and water and (i used hot pot brand) savoury based dry ingredients. Make sure all vegetables surrounding the beef and that the water level is half way up the meat piece. Then place lid on and place in a 180 degree celsius oven fan forced for around 2 - 2 1/2 hours.
When ready remove from oven and take the roast meat from the centre and slice with sharp carving knife. Place the casserole juice, vegetables, meat and slices of the roast beef into large serving bowls. Enjoy with crusty fresh bread.
