Instructions:

1. 1. Heat oven to 450 degrees
   2. Rub roast with 3 Tbsp olive oil, herbs de’ provence salt and cracked pepper
   3. Place roast in large roasting pan with bones down
   4. Roast for 30 minutes at 450 degrees
   5. Reduce temperature to 350 and roast for 1.5 more hours or until the temperature probe registers the roast’s internal temperature at 110 degrees
   6. Remove roast from pan and let rest at room temperature. Leave oven at 350
   7. Discard beef fat as desired or leave it in the pan for flavor
   8. Place roasting pan on stove top over medium heat
   9. Add 1/4 cup olive oil, red onion and garlic, sauté for 2 minutes
   10. Deglaze pan with white wine
   11. Reduce wine for 2 minutes or until alcohol flavor is gone
   12. Add tomatoes, olives, chickpeas, artichokes, thyme and rosemary sprigs
   13. Place roasting pan in oven for 15 minutes
   14. Remove pan from oven and stir in basil leaves, oregano and parsley
   15. Season to taste with salt and pepper.
   16. Carve roast and serve with Provencal sauce