Oven-roasted beef shoulder with herb spices

GARLIC HERBS RUB

• 2 cups chopped fresh herbs (such as rosemary, parsley, basil, thyme)
• 1 head of garlic, mashed
• ½ cup olive oil
• 1 teaspoon of salt
• 1 tablespoon freshly ground black pepper
• 1 calf roast shoulder (1.8 kg to 3.20 kg)

HERBAL BREAD SAUCE

• Olive oil
• Preserved Roast Garlic/Herb Blend
• ½ cup red wine
• 1 tablespoon cornstarch (or matzah flour for Passover)
• ¼ cup warm water
• 1-2 cups of beef broth , vegetable broth or water

1. Mix all the ingredients for the garlic and herb rub together and rub all over the roast. Refrigerate for 4-6 hours.

2. When ready to cook, allow roast to come to room temperature before browning. Scrape the herbs and garlic from the roast into a small bowl and set aside.

3. Preheat oven to 250°F.

4. Heat 2-3 tablespoons olive oil in a large Dutch oven. Place the roast in the pan and cook, undisturbed, for 3-4 minutes. Turn until all sides of the roast are well browned (you can do this in a 450°F oven, but grilling is much better on the stovetop.) Place the roast in the oven.

5. Allow 20 minutes per pound or cook until roast is medium rare.

6. Remove the roast from the dutch oven and let the roast rest under a loose tent of aluminum foil for at least 10 minutes before carving.

7. Transfer the dutch oven to the stove. Add more olive oil if needed. Add the herb-garlic mixture and cook over low heat until the garlic is fully caramelized and crispy. It's okay if some of it starts to stick to the pan, but be sure to remove the garlic and herbs before they burn.

8. Deglaze the pan with red wine, scraping the bits off the bottom while the wine simmers.

9. Mix cornstarch with warm water until dissolved. Add to the wine along with the stock/water. Bring to a boil, then reduce heat. Return the garlic cloves and herbs to the pan and simmer to reduce to desired thickness.

10. Slice roast and serve with pan sauce.