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I love a dinner that is easy to make, tastes good, and that makes the house smell so good that you just can’t wait to eat it! This is one of those dishes!

Ingredients
3 pound pork shoulder roast, boned and wrapped in a sleeve
Thyme
Onion powder
Garlic powder
Parsley flakes
Salt and pepper
Extra virgin olive oil
1 small onion, chopped
5 cloves of garlic, chopped finely
1 cup of chicken broth
14 Baby carrots, halved
2 good sized yukon gold potatoes, cut into good size chunks
1/2 pound of crimini mushrooms, sliced thickly
12 ounces of quartered artichoke hearts
1/2 cup frozen baby peas
Sonoma Gourmet roasted garlic rosemary oil
Thyme
Parsley flakes

Take the roast out of the refrigerator about an hour before cooking and rub with thyme, the onion and garlic powders, parsley flakes and some salt and pepper.

Rub the herbs and spices into the meat

After an hour,preheat the oven to 350, and heat the oil in a large skillet and brown the meat on all sides.

Brown the roast on all sides

In the same pan, add the onions and garlic and caramelize.

Caramelize the onions and garlic

Then add the broth to the pan. Make sure to scrape up the browned bits!

Add broth to the pan and scrape up all the bits stuck to the pan

Pour over the meat, cover with foil and place this in the oven.

While this is cooking get your vegetables ready. Put them in a bowl with the Sonoma Gourmet Dip and Toss, and add additional thyme and parsley flakes.

Get your vegetables ready

After the roast has cooked 30 minutes, remove it from the oven, remove the foil and toss. Place the vegetables around the roast.

Lay the vegetables around the partially cooked roast

Return the pan to the oven and cook for about an hour or until the temperature of the roast hits 140 degrees. Remove the pan from the oven, and take the roast out of the pan, set aside and cover.

Roast is removed from the oven, and the veges go back in while the roast sits

The roast will still cook for a bit so the temperature will come up to the safe temperature of at least 145 degrees. Return the pan to the oven for 15 minutes. After 15 minutes, remove the vegetables from the oven. Slice up the meat,

Slice the pork

and serve it with your roasted veges!

Dinner is served!

Try this with a Mourvedre or a Petite Sirah!

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