Preheat the oven to 350°F.
Generously coat the rump roast with extra virgin olive oil.
Heat a non-stick pan over high heat and brown the meat on all sides.
Heat two to three tablespoons of extra virgin olive oil in a Dutch oven or skillet over medium heat. Add chopped shallot, carrot, and celery. Cook for 8 to 10 minutes, until soft.
In a baking pan, add the cooked shallot, carrot and celery, herbs, rump roast, and juniper. Cover with vegetable broth and season with paprika, garlic powder, salt, and pepper. Put the dish in the oven and cook for 1 hour.
Remove from the oven.
Cut the rump roast into slices.
Serve drizzled with the remaining cooking sauce.