Herb-Crusted Rump Roast

This Herb-Crusted Rump Roast is a perfect balance of traditional flavors and creative touches. Marinated in extra virgin olive oil and seasoned with ground oregano and basil, the roast is tender and aromatic, making it a delightful centerpiece for your Palm Sunday celebration. Plus, it’s nut-free, ensuring it meets dietary needs for guests with nut allergies.

Ingredients:

• 2-2.5 lbs. rump roast
• 1 shallot, finely chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon ground oregano
• 1 teaspoon dried basil leaves spice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a small bowl, combine the extra virgin olive oil, ground oregano, dried basil, salt, and pepper to create a marinade.
3. Rub the marinade all over the rump roast, ensuring it is evenly coated.
4. In a large skillet over medium heat, sauté the chopped shallot until translucent, about 3-4 minutes.
5. Add the sautéed shallot to the roast, allowing it to adhere to the meat.
6. Place the seasoned roast in a roasting pan and insert a meat thermometer into the thickest part of the roast.
7. Roast in the preheated oven for approximately 1.5-2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
8. Once cooked, remove the roast from the oven and let it rest for 15-20 minutes before slicing to retain juices.
9. Serve with your choice of sides, enjoying the flavorful and aromatic slices of roast.