Mediterranean Herb-Crusted Rump Roast with Shallot Confit

This Mediterranean-inspired rump roast is beautifully herb-crusted, combining the rich flavors of extra virgin olive oil, fresh herbs, and a delightful shallot confit. The slow cooking method ensures a tender and juicy roast, while the shallots add a sweet and savory touch that enhances the overall dish. Perfect for a comforting family dinner or a special occasion, this recipe respects traditional culinary principles while offering an innovative flavor profile.

Ingredients:

• 2-3 lbs rump roast
• 3 tablespoons extra virgin olive oil
• 4 large shallots, thinly sliced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste
• 1 cup beef broth
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the oven to 325°F (163°C).
2. In a bowl, combine the chopped rosemary, thyme, oregano, salt, and pepper. Rub this herb mixture all over the rump roast, followed by drizzling 2 tablespoons of extra virgin olive oil over the meat.
3. In a large oven-safe skillet or roasting pan, heat the remaining olive oil over medium heat. Add the shallots and sauté until soft and lightly caramelized, about 5-7 minutes. Remove the shallots and set aside.
4. In the same skillet, sear the rump roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the skillet.
5. Return the shallots to the skillet, placing them in the bottom. Add the beef broth and balsamic vinegar, and place the seared rump roast on top.
6. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Roast for 2-2.5 hours, or until the internal temperature reaches 135°F (57°C) for medium rare.
7. Once cooked, remove the roast from the oven and let it rest for 15 minutes before slicing. Serve the roast with the caramelized shallots and pan juices.