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Ingredients
1 (3 pound) Boneless shoulder blade roast
1 Tablespoon dried thyme
1 Tablespoon Dried marjoram
1 Tablespoon dried rosmary
4 Shallots
2 Pounds vegetables of choice, cut into 1 1/2 inch pieces
2 Tablespoons olive oil
1 Teaspoon freshly ground black pepper
� Teaspoon salt
1/2 Cup red wine
1 1/2 Cups beef broth
1 Tablespoon corn starch
Instructions
Trim visible fat from roast. Pre-heat oven to 350F. Process herbs, shallots, olive oil, and salt and pepper. Rub this paste all over roast; place pork in a large, deep roasting pan. Roughly chop roasting vegetables of choice (potatoes, onions, carrots, parsnips, sweet potatoes). Lightly coat vegetables with olive oil, season to taste and arrange around roast. Place in pre-heated oven, and roast for 2 hours or until internal temperature reaches 175 F on a meat thermometer. Turn vegetables once or twice during roasting period.
Remove roast and vegetables, and keep warm. Pour off fat from roasting pan. Add red wine to roasting pan over high heat. Bring to a boil and reduce to about two tablespoons, scraping up all the brown bits. Transfer to a small saucepan, add beef broth and return to a boil; continue boiling for about five minutes. Combine corn starch with one tablespoon water and whisk into sauce; simmer for about two minutes. Check seasoning; add salt and pepper if necessary. Serve sliced pork accompanied with roast vegetables and pour sauce over.