From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


  • 1 (4- to 6-pound) shoulder roast

  • 1 clove garlic, cut

  • 1 (10-1/2 ounce) can chicken broth

  • 3 Tablespoons butter or margarine

  • 1/4 cup minced onion

  • 1 clove garlic, crushed

  • 2 cups bread crumbs, unseasoned

  • 1 cup grated Parmesan cheese

  • 1/2 cup chopped parsley

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/8 teaspoon basil

  • 2 Tablespoons flour

  • 1 (8-ounce) can mushrooms

  • 1/2 cup dry white wine


Place roast in roasting pan and rub with garlic.  Add chicken broth.  Roast at 325 degrees for 40 minutes per pound, basting occasionally.  Meanwhile, melt butter in skillet; add onion, crushed garlic, and slightly brown.  Stir in bread crumbs, cheese, parsley, salt, pepper, and basil.  Remove roast from oven, cut off string, and brush meat generously with pan drippings.

Roll roast in crumb mixture, being sure to coat all sides completely.  Pour off drippings from pan and reserve.  Return roast to oven and bake at 350 degrees for 20 minutes.  Heat 1-1/2 cups pan drippings in skillet.  Gradually stir in flour, mushrooms, and wine.  Cook until thick, stirring constantly.  Serve this sauce with the roast.

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