Method:

1. Pre-heat the oven to 160°C.

2. Take a pot with lid which fits the piece of meat.

3. Allow butter and oil to brown, then add the top rump meat and reduce the heat to medium high.

4. Cut the potatoes in even sizes of approx. 3 cm.

5. Cut the onions in half and then cut them in julienne of about 3 mm. 

6. Color the meat on all sides for about 3 minutes on each side. Season the meat on each side after.

7. Remove the meat from the pot and add the onions, potatoes, crushed garlic and all the spices

8. Put the meat back on top of the potatoes, add the red wine and brown beef stock and cover the pot, away from the heat.

9. Now put the pot in the oven. Each kg of meat will take between 20 and 25 minutes. In this case the meat will take between 40 and 50 minutes.

10. Remove the pot from the oven, remove the lid half and allow the meat to rest in there for about 15 minutes.

11. Slice the meat in 1 cm thick slices and serve together with the potato and onion mix

Optionally, you can opt to add some bacon to the potatoes.