Wine-Braised Boston Butt French Style Recipe

This wine-braised boston butt** is based on a french daube (stew) but i didn't want stew. I've been craving a butt roast to plays games with. Yes, i know that sounds a bit strange but i wanted a whole roast slowly braised instead of the stew-sized pieces typical of a daube. Nevertheless, like a daube, i began by marinating the meat for 24 hours in red wine, chopped vegetables (mirepoix), fresh herbs and spices. The meat is then slowly cooked in the marinade at low temperature i use a dutch oven in the oven but you could also use a slow cooker. You will have leftovers, but that's what i love about this dish and the fact that they freeze beautifully.