Pork Roast with Fall Root Vegetables

8 I have set the LORD always before me; because he is at my right hand, I shall not be shaken. 

9 Therefore my heart is glad, and my whole being rejoices; my flesh also dwells secure. 

10 For you will not abandon my soul to Sheol, or let your holy one see corruption. 

11 You make known to me the path of life; in your presence there is fullness of joy; at your right hand are pleasures forevermore.  - Psalm 16:8-11

This was delicious!!

Based on a Geoffrey Zakarain recipe!

2-1/2 lb. boneless pork shoulder roast, tied 

Kosher salt and freshly cracked black pepper 

1/4 c olive oil 

1/4 c all-purpose flour 

2 t baking soda

2 carrots, peeled and cut into large chunks 

2 Yukon Gold potatos, peeled and cut into large chunks 

2 turnips, peeled and cut into large chunks 

1 onion, cut into large chunks

2 T  tomato paste 

3 T roasted garlic

3 t thyme 

2 T sage

1/2 c red wine 

2 c chicken stock 

Topping

2  T  clarified butter, in small skillet 

Fry these ingredients in butter and set aside

1/4 c leeks

1/4 c fresh chopped Cilantro 

1/8 c capers, drained

The night before, season the pork roast liberally with salt and pepper and refrigerate uncovered.

The next day when ready to cook, preheat the oven to 300 degrees F.

In a large Dutch oven, heat the olive oil over medium-high heat. 

Dust the pork roast with soda and flour. 

Sear on all sides, browning the meat evenly, 4 to 6 minutes per side. 

Remove the roast to a plate, then add the carrots, potatoes, turnips and onion to the pot. Lower the heat to medium and cook, stirring occasionally, until the vegetables are caramelized, 6 to 8 minutes. 

Stir in the tomato paste, garlic, thyme and sage and cook another 2 minutes.

Add the roast back to the pot, then add the wine and chicken stock. 

Nestle the roast down among the vegetables so that it is mostly submerged in the liquid. Bring to a simmer. 

Cover, leaving the lid slightly ajar, and place in the oven to cook under very tender, 2 hours, testing with a small knife for tenderness after 2 hours.

Roast should be around 180 degrees.

Meanwhile, heat the butter in skillet over medium-low heat, add the capers, leeks and cilantro. 

Sauté and set aside.

Once the roast is done, remove from pot, remove string.

If you'd like the sauce thicker, place the Dutch oven back on the stove and bring to a simmer over medium-high heat. 

Simmer, stirring occasionally, until the liquid is reduced to the desired thickness (you're looking for a rich and smooth sauce).

To plate, slice the roast into thick slices. 

Place the vegetables on a platter, then the beef, then ladle the sauce over. 

Finish with the fried toppings.