1. Preheat oven to 180°C (350°F).
2. Season pork well with salt and pepper.
3. Pour a little oil into a roasting pan over high heat, sear the blade roast about 90 seconds per side, and then set aside.
4. 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
5. being sure to pick up all the browned bits. Allow wine to almost completely evaporate.
6. Add the broth, remaining wine, and mustard, and then stir to blend everything together.
7. Place blade roast in centre of roasting pan and bake covered for 2 hours.
8. Remove roasting pan from oven, turn the meat over, and scatter potatoes and carrots around it. Bake for another hour and 15 minutes.
9. Add the beans and bake uncovered for 45 to 60 minutes more, basting regularly. Add more chicken broth if needed.
10. Check the doneness of the vegetables and meat (they should be fork tender).
11. Squeeze garlic out of the cloves and discard their skins.
12. Serve directly from the roasting pan at the table.

Chef's secret:

Roasted garlic is cooked whole and unpeeled (only the papery outer layers are removed). Roasting produces a milder, sweeter, and less pungent flavour.