Pork roasts can be very economical and tasty. Make this lovely pot roast on top of the stove with whole tomatoes and onions and flavored with tarragon, a popular herb in Germany.
Tarragon ("Estragon") is one of the four herbs belonging to the French fines herbes. Like basil, its aroma and taste is best when used fresh, but you can use it dried, too. It is often used to flavor vinegars and mustard in Germany. If you cannot find tarragon, use dried and fresh marjoram in this dish, but reduce the amount by half.
Prep Time: 20 minutes
Cook Time: 3 hours
Finish time: 25 minutes
Total Time: 3 hours, 45 minutes
Yield: 6 - 8 Servings
- 1 T. butter
- 1 T. oil
- Salt, to taste
- Pepper, to taste
- 2 lb. pork shoulder roast or other well-marbled cut
- 1 1/2 tsp. dried tarragon or marjoram
- 3 fresh sprigs of tarragon or marjoram
- 1 large onion
- 10 tomatoes or one 20 oz. can whole tomatoes, drained
- 1 c. dry, white wine or broth
- 1-3 tsp. mustard
- Sugar, to taste
Heat oil and butter in a pan or Dutch oven. Salt and pepper the roast and brown on all sides. Sprinkle with the dried herbs.
Add the quartered onion in the remaining space in the pan and sauté for a few minutes. Place the tomatoes around the roast.
Pour the wine over the roast, lay the fresh herbs on top (if available), bring to a simmer and braise for three hours, or until meat is fork tender.
Remove meat from pan and keep warm.
Increase the heat and reduce the wine to half. Place contents in a blender or use an immersion blender to create a smooth sauce. Be careful, as it is very hot at this point and can cause burns.
Return the sauce to the pan, taste and season with mustard, a pinch of sugar, salt and pepper.
Slice the pot roast, pass the sauce and serve with baguette and a green salad. Noodles would also be a nice side.