Pork Roast with Root Vegetables
Serving Size:8-12|Prep Time:25minutes|Cook Time:2 3/4hours
Directions
  1. Preheat oven to 375°F.
  2. Place pork roast in a large roasting pan and rub olive oil on all sides.
  3. In a small bowl, mix garlic powder, salt, pepper, brown sugar, and smoked paprika. Evenly apply mixture to all sides of the pork.
  4. Place uncovered pork in oven and cook for 45 minutes. After 45 minutes reduce the oven temperature to 350°F and cook for one hour longer.
  5. In a large bowl mix the cut vegetables with the chopped herbs.
  6. After the pork has cooked for an hour, remove from the oven and place the vegetables all around it in the roasting pan. Add the stock and return to the oven for another hour. The roast is done when the meat pulls apart with a fork and the vegetables are tender. Serve the roast hot on a platter surrounded by the vegetables. Ladle the pan sauce over the meat and vegetables as desired.
Chef’s Narrative
This easy and comforting one pot meal is great for a crowd and excellent as leftovers. Use a variety of root vegetables for diverse flavor, texture, and color.
Recipe Substitutions
To cook in a slow cooker: Oil and season the pork. Sear the pork on all sides in a skillet. Place in slow cooker, surround with herbed vegetables. Add stock and cook on low for 8 hours or until tender.
Ingredients
  • 1boneless pork shoulder roast, 3 to 4 pounds
  • 1tablespoonolive oil
  • 1tablespoongarlic powder
  • 2teaspoonskosher salt
  • 1teaspoonfreshly ground black pepper
  • 1tablespoonbrown sugar, packed
  • 2teaspoonssmoked paprika
  • 1medium yellow onion, large dice
  • 1 ½ poundsroot vegetables(carrots, parsnips, rutabega, turnips, radish), feeled and cut into ½ inch pieces
  • ½ poundsmall red or yellow potaties, cut in half
  • 1tablespoonrosemary, finely chopped
  • 2teaspoonsthyme, finely chopped
  • 2cupsstock(vegetable, chicken, or beef)
AllergensNone