Ingredients:

• 1kg rump roast
• 1 tbsp dried herbs (oregano or mixed herbs)
• roast potatoes and beans to serve

Pan gravy

• Pan juices from roast (see below)
• 1 cup rich beef stock
• 30g butter

Method:

1. Preheat the oven to 200?C. Brush the beef roast lightly with oil. Season it well with salt and ground pepper then rub the herbs over the beef.
2. Place the beef roast on a rack in a roasting dish. Add a little water to the roasting dish (about ½ cup). Roast for 40 minutes for rare, 50 minutes for medium and 60 minutes for well done. For ease and accuracy use a meat thermometer.
3. Remove the beef roast, cover loosely with foil and allow it to rest for 20 minutes before carving. Serve the beef roast drizzled with pan gravy and roasted potatoes and beans.
4. To make pan gravy: While the beef roast rests, make use of the pan juices by placing the roasting dish on the cook top over a moderately-high heat. Add the stock. Boil until the mixture is reduced to a thin sauce like consistency. Pour in the juices from the rested beef roast. Whisk in the butter and serve.