Roasted Pork Roast Recipe

2      Reviews by:    William Miller   Roasted Pork Roast Recipe combines pork roast, vegetable oil, salt and pepper, rosemary, broth, carrots, red potatoes, celery, and onions in roasting this delicious pork roast recipe. Food Category:    Pork Cuisine Origin:    Southern    Servings:4 Nutrition facts:839 calories30.2 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   2 Hours 30 Minutes Total Time:   2 Hours 50 Minutes

INGREDIENTS

• 2 lb. pork roast
• 1 Tbsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper
• 1/2 tsp crushed rosemary
• 1 cup chicken stock
• 1/2 lb. carrots
• 1 lb. red potatoes
• 2 stalks celery
• 2 small onions, peeled and quartered

DIRECTIONS

• Preheat oven to 250° F. Place Dutch overn over medium-high heat. When Dutch oven has heated, add the vegetable oil. When oil begins to shimmer. using tongs add the pork roast to the Dutch oven. Using the tongs, move the roast around to prevent sticking. Brown the roast well on all sides.
• When all sides have browned, season the roast by sprinkling with the salt, pepper and rosemary. Pour the chicken stock into the Dutch oven, cover and place into the heated oven. Bake the roast for 1 1/2 hours.
• While the pork is roasting, peel the carrots and cut into 1-inch portions. Wash the potatoes and cut in half then cut each half into fourths. Wash the celery and cut into 1-inch portions. Peel the onions and quarter each onion.
• After 1 1/2 hours, remove the Dutch oven from the stove oven and add the vegetables to the Dutch oven spreading the vegetable around the pork roast but not on top of the roast. Return the Dutch oven to the stove oven and roast for 1 hour. After the hour, check the potatoes for tenderness. If necessary, roast for a few more minutes. When potatoes are tender, remove the pork roast to a platter, place the vegetables into a large bowl or spread around the roast. Serve and enjoy.

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