Greek-Style Rump Roast with Caramelized Onions and Quinoa Pilaf
Indulge in the rich flavors of Greece with this tender rump roast, served atop a flavorful quinoa pilaf and accompanied by sweet caramelized onions. The combination of aromatic spices, tangy feta, and fresh herbs will transport your taste buds to the Mediterranean. This hearty dish is perfect for a special occasion or a cozy night in.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Greek
- greek
- slot-machine-generated
- rump roast
- onion
- quinoa
Ingredients
- 1.5lbsrump roast, trimmed of excess fat
- 2largeonion, thinly sliced
- 1cupquinoa, rinsed and drained
- 1/4cupolive oil, none
- 3clovesgarlic, minced
- 1tspdried oregano, none
- 1/2tspdried thyme, none
- 2tbspslemon juice, freshly squeezed
- 2cupschicken broth, none
- 1/2cupfeta cheese, crumbled
- 1/4cupfresh parsley, chopped
- to tastenonesalt, none
- to tastenoneblack pepper, none
Nutrition
420
105 per serving
35g
70% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 5g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Preheat the oven to 400°F (200°C). Season the rump roast with salt, black pepper, dried oregano, and dried thyme. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the rump roast until browned on all sides, about 5 minutes. Remove the roast from the pot and set it aside.
5mmedium-high heat - 2
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the pot. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 10-12 minutes.
10mmedium heat - 3
Add the minced garlic to the pot and cook for 1 minute, stirring constantly to prevent burning.
1mmedium heat - 4
Add the quinoa to the pot and cook, stirring constantly, for 1-2 minutes. The quinoa should be lightly toasted and fragrant.
2mmedium heat - 5
Add the chicken broth, lemon juice, and browned rump roast to the pot. Bring the mixture to a boil, then cover the pot with a lid and transfer it to the preheated oven.
5m400°F (200°C) - 6
Braise the rump roast in the oven for 20-25 minutes, or until it reaches an internal temperature of 130°F (54°C) for medium-rare. Remove the pot from the oven and let it rest for 5 minutes before slicing the roast.
20m400°F (200°C) - 7
Fluff the quinoa pilaf with a fork and stir in the crumbled feta cheese and chopped fresh parsley. Season with salt and black pepper to taste.
2mnone - 8
Slice the rump roast against the grain and serve it atop the quinoa pilaf, spooning some of the caramelized onions and juices over the top.
2mnone