Mediterranean Herb Rump Roast

This Mediterranean Herb Rump Roast is a delectable fusion of flavors, featuring a succulent rump roast marinated in a mixture of shallots and aromatic herbs. The olive oil adds richness while the oregano and basil bring an earthy warmth, making this dish perfect for a festive Palm Sunday meal or any special occasion. Plus, it's nut-free, ensuring it’s suitable for those 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 tablespoon dried basil leaves
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. In a bowl, combine the chopped shallot, extra virgin olive oil, ground oregano, and dried basil leaves. Mix to create a flavorful marinade.
3. Season the rump roast generously with salt and pepper on all sides.
4. Rub the marinade all over the roast, ensuring it is well coated. Let it marinate at room temperature for about 30 minutes for the flavors to meld.
5. Place the marinated roast in a roasting pan and cover it loosely with foil.
6. Roast in the preheated oven for about 2 to 2.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove the foil for the last 30 minutes of cooking to develop a nice crust.
7. Once cooked to your desired doneness, remove the roast from the oven and let it rest for 15 minutes before slicing.
8. Garnish with fresh basil leaves if desired and serve with roasted vegetables or a fresh salad.