Mediterranean Herb Rump Roast

This Mediterranean Herb Rump Roast combines succulent beef with the bright flavors of fresh basil and aromatic shallots. The roast is enriched with extra virgin olive oil, ground oregano, and a touch of Mediterranean flair, making it a delightful centerpiece for any special occasion, including Palm Sunday. The dish is both hearty and flavorful, offering a satisfying meal without any common allergens or dietary restrictions.

Ingredients:

• 3-4 lbs rump roast
• 4 shallots, quartered
• 3 tbsp extra virgin olive oil
• 2 tsp ground oregano
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1 cup low-sodium beef broth
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a small bowl, mix the olive oil, ground oregano, 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 roasting pan, place the quartered shallots and lay the seasoned rump roast on top.
5. Pour the beef broth and lemon juice around the roast in the pan.
6. Cover the pan with aluminum foil and roast in the preheated oven for about 2-2.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
7. Remove the foil during the last 30 minutes of cooking to allow the roast to brown.
8. Once done, take the roast out of the oven and let it rest for at least 15 minutes before slicing.
9. Serve the roast with the roasted shallots and a sprinkle of fresh basil on top.