- Preheat oven to 180°C (350°F).
- Season pork well with salt and pepper.
- Pour a little oil into a roasting pan over high heat, sear the blade roast about 90 seconds per side, and then set aside.
- Reduce heat. Sauté onions until caramelized and, if necessary, add a little oil. Add garlic cloves, thyme, and oregano. Deglaze pan with half the white wine
- being sure to pick up all the browned bits. Allow wine to almost completely evaporate.
- Add the broth, remaining wine, and mustard, and then stir to blend everything together.
- Place blade roast in centre of roasting pan and bake covered for 2 hours.
- Remove roasting pan from oven, turn the meat over, and scatter potatoes and carrots around it. Bake for another hour and 15 minutes.
- Add the beans and bake uncovered for 45 to 60 minutes more, basting regularly. Add more chicken broth if needed.
- Check the doneness of the vegetables and meat (they should be fork tender).
- Squeeze garlic out of the cloves and discard their skins.
- Serve directly from the roasting pan at the table.
Roasted garlic is cooked whole and unpeeled (only the papery outer layers are removed). Roasting produces a milder, sweeter, and less pungent flavour.