- 8 oz Fresh Sage
- 4 oz Fresh Thyme
- 4 oz Fresh Rosemary
- ½ Cup Whole Fennel Seed
- ½ Cup Fresh Garlic
- 2 Tablespoon Salt
- 2 Tablespoons Fresh Ground Pepper
- ¼ Cup Extra Virgin Olive Oil
- ½ Bottle of Robust Red Wine (375ml)
Preheat oven to 350º F.
Clean and mince fresh herbs. In a food processor pulse fennel seed until coarsely ground. Add peeled garlic and continue to pulse until uniformly minced. Add salt and pepper. Pulse a few more times until well mixed. Transfer to bowl.
Place uncooked roast in a roasting dish (one with a lid) surrounded by your favorite seasoned raw vegetables. Drizzle roast with olive oil and cover the roast with herb rub. Drizzle half of the total wine over the dressed roast. Cover and bake for 30 minutes. Drizzle with the second half of the wine and bake for another 30 minutes until roast is brown and your vegetables are tender.