Ingredients

The following ingredients have 8 Servings
  • 2 quarts chicken stock or vegetable broth, homemade if possible
  • 4-5-pound pork butt
  • 1-2 teaspoons kosher salt
  • 1/2 -1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, peeled and cut into eight pieces
  • 1 large celery stalk cut into eight pieces
  • 2 tablespoons tomato paste
  • ½ bunch flat leaf parsley, wrapped with twine for easy removal
  • 1 pound carrots, peeled and cut into large slices on the bias
  • 2 pounds little potatoes, left whole
  • 1 large red onion cut into eight pieces
  • 1 pound fresh green beans
  • 6 tablespoons butter
  • 10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons)
  • 1 teaspoon gravy browning and seasoning sauce (such as Kitchen Bouquet or Gravy Master)

Instruction

  • Preheat oven to 350 degrees F.
  • Place stock in a sauce pan and heat to hot. Keep burner on low while you sear the pork.
  • Salt and pepper all sides of the pork butt. You may use all or some of the salt and pepper listed.
  • Heat the olive oil over high heat in a large Dutch Oven and once shimmering hot, start searing the pork. Sear it for 4-5 minutes on each side, including top and bottom. Remove to a platter and lower heat to medium.
  • Add the onion, celery and tomato paste and cook for three minutes, stirring often.
  • Add pork back in along with hot stock and the parsley.
  • Cover and place in the oven for two hours.
  • While the roast is cooking, prepare the vegetables and make the roux.
  • To make the roux, in a small sauce pan over medium low heat, melt the butter and add the flour. Stir with a wooden spoon and cook for 4-5 minutes until starting to a turn golden color. Set aside.
  • After the two hours, remove the pot from the oven and remove the pork and parsley. Discard the parsley.
  • With an immersion blender, puree the liquid, onion and celery.
  • Add the carrots, potatoes and red onion back into the pot with the liquid and place the pork on top. Cover and cook 40 more minutes.
  • Remove from oven and add the green beans. Cover and cook 20 more minutes.
  • Remove the pot from the oven and remove the pork to your cutting board and the vegetables to a platter.
  • Over medium heat, add all of the roux to the liquid in the pot while whisking and then add the gravy color. Cook for a few minutes and pour into gravy boats. Strain if necessary.
  • Slice the pork against the grain into thick slices and serve with the vegetables and gravy.