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Pork Roast with Rosemary

2 tablespoons vegetable oil
1 (2-pound) boneless pork butt roast
1 cup diced carrot
3/4 cup finely chopped onion
1/2 cup diced celery
3 cups chicken stock
2 tablespoons chopped fresh rosemary, divided use
1/2 teaspoon salt
2 tablespoons unsalted butter

1. Preheat oven to 325°F.
2. Heat oil in a heavy ovenproof pan over high heat. Add pork roast and sear on all sides, browning well. Remove roast and discard remaining fat.
3. Reduce heat to low, add carrot, onion and celery, and cook, stirring, for 1 minute. Return roast to pan, pour on stock, and add half the rosemary and the salt. Cover tightly and place in oven for 1 1/4 hours, turning roast every 20 minutes.
4. Transfer the roast to a cutting board and the liquid to a saucepan. Cook liquid over high heat until it starts to thicken but has not yet reached a saucelike consistency. Remove from heat and whisk in butter. Strain into a gravy boat and add remaining rosemary.
5. Slice meat and arrange on a platter. Serve with sauce alongside.

Makes 8 servings.