Mediterranean Herb-Roasted Rump Roast

This Mediterranean-inspired rump roast recipe features a tender, juicy roast infused with the rich flavors of shallots, oregano, and basil. The olive oil lends a luxurious mouthfeel while keeping the dish nut-free, making it perfect for any gathering, especially on Palm Sunday. The combination of herbs creates a delightful aroma, ensuring a feast for the senses.

Ingredients:

• 2-2.5 lbs. rump roast
• 4 shallots, peeled and quartered
• 3 tbsp extra virgin olive oil
• 2 tsp ground oregano
• 1 tsp dried basil leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, mix 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's evenly coated.
4. In a large roasting pan, place the quartered shallots around the roast.
5. Roast in the preheated oven for approximately 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part reads 145°F (63°C) for medium-rare.
6. Baste the roast with the pan juices every 30 minutes for added moisture and flavor.
7. Once cooked, remove the roast from the oven and let it rest for 15 minutes before slicing. Serve with the roasted shallots.