- 1 can (2 cups) beef broth
- 1 tsp. Kosher salt
- 2 Tbsp. garlic powder
- 3 tsp. ground black pepper
- 2 Tbsp. dried oregano
- 2 Tbsp. dried basil
- 1/2 tsp. dried red pepper flakes (optional)
- 4 pounds rump roast, trimmed of all fat
- 3 Tbsp. olive oil
- 4 whole garlic cloves, crushed juice of half a lemon
- Preheat oven to 500*F.
- In large roasting pan add beef broth, crushed garlic cloves and rump roast. Squeeze juice of half a lemon over roast with 3 Tbsp. olive oil Cut half of lemon into two quarters and add to roasting pan. Sprinkle Kosher salt, black pepper, dried oregano, dried basil, red pepper flakes and garlic powder over roast, covering completely. Cover with foil and place on middle rack of oven. Let cook for 20 minutes at 500F. Reduce oven temperature to 300F and allow to cook for 2 to 3 hours, until cooked through and tender. Remove from oven, leaving foil in roasting pan, and allow to sit for 10 to 15 minutes. Remove from roasting pan and thinly slice before serving. Yield: 8 to 10 servings.