Shoulder Blade with Slow-Roasted Root Vegetables
Yield: Serves 8
Cooking Time: 2 hours
Preparation Time: 20 minutes
1 Canadian Pork Shoulder Blade Roast, boneless (about 3 lb/1.5 kg)
1 Tbsp (15 mL) each: dried thyme, marjoram, rosemary
5 lb (2.5 kg) roasting vegetables of choice (carrots, potatoes, yams, parsnips), cut into 1-1/2-inch pieces
2 Tbsp (25 mL) olive oil
1 tsp (5 mL) freshly ground black pepper
1/2 tsp (2 mL) salt
1/2 cup (125 mL) red wine
1-1/2 cups (375 mL) beef broth
1 Tbsp (15 mL) corn starch
Trim visible fat from roast. Pre-heat oven to 350°F (180°C).
Process herbs, shallots, olive oil, and salt and pepper to a paste in a food processor. Rub this paste all over roast; place pork in a large, deep roasting pan.
Roughly chop roasting vegetables of choice (potatoes, onions, carrots, peppers, parsnips, sweet potatoes, etc). Lightly coat vegetables with olive oil, season to taste and arrange around roast. Place in oven and roast for 2 hours or until internal temperature reaches 155°F (68°C) 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 (15 mL) 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 top.