3 tablespoons olive oil
1 pound rump roast
2 tablespoons dried basil
1 ounce fish sauce
3 cloves garlic, minced
1/4 teaspoon dried lemon verbena
3 tablespoons Dijon mustard
2 tablespoons chopped fresh chives
1/2 teaspoon white sugar
1/2 teaspoon salt
1 (14 ounce) can artichoke hearts, drained
1 (10.5 ounce) package French baguette, sliced
1 multicolored bacon slice, cut into 1/2 inch squares
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the rump roast, basil, fish sauce, garlic, lemon verbena, chives and sugar. Stir together just until al dente; adjust seasonings with desired seasoning. Sprinkle with salt and pepper.
Bring the skillet to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
Stir the bacon into the skillet. Cook 5 minutes, or until crisp. Flip and spoon the pork into the skillet. Cook 2 minutes, making sure to flip and cook all the way through.
Stir the chicken in the bottom of a 9x13 inch baking dish. Top with the vegetables and tomato sauce and stir well. Pour over the roast. Sprinkle the bacon and roll the roasting rack up so that it is at an angle so that the meat is under the bottom of the dish.
Bake uncovered in the preheated oven for 25 to 30 minutes, basting occasionally with pan juices. Turn roast after 30 minutes and baste with pan juices. Reduce the heat to medium-low and cook basting with the pan juices for about 1 minute.
Return the roast to the oven, uncovered, and cook for another hour. Cover and continue cooking roasting for about 10 minutes, or until internal temperature reaches 145 degrees F (63 degrees C).
⭐ ⭐ ⭐ ⭐ ⭐