Ingredients:
4 1/2-5 lbs pork roast
2 tablespoons olive oil
salt and pepper
6 garlic cloves, chopped
1 medium onions, chopped
1/2 cup water
1 teaspoon thyme
1 teaspoon sage
1 cup dry red wine
2 tablespoons flour, and enough water to make a paste to thicken the gravy
Directions:
Rub the roast all over with thyme, sage and salt and pepper.
Heat a heavy dutch oven over medium-high heat. Add oil to pan and brown the roast on all sides. Remove roast and saute the onion and garlic. Put the roast back in the pan and add water and reduce heat to medium or medium-low. Cover and simmer until done – about 2 hours. Turn the meat occasionally as water evaporates and then add a little more water.
To make gravy, remove roast and add the wine and 1/2 cup water to pan. Bring to boil and scrape up brown bits on the bottom of the pan. Bring to a boil until reduces a bit and then add the flour-water paste and whisk in slowly to avoid lumps till reaches the desired thickness. Taste for seasoning.
If desired, cook 6 small potatoes, 2 medium onions, quartered, 4 medium carrots, peeled and cut into 3 inch pieces and 1 pound button mushrooms in with roast. Add the last hour of cooking.
Servings: 6-8
Time preparation: 30 min.
Time total: 150 min.