Pork Butt Roast with Vegetables

Pork Butt Roast with Vegetables

122 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    4 h
  • Ready In

    4 h 20 m
Recipe by  Kat

“Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
  3. Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.

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Reviews (122)

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Very easy, very good. I seared this as directed then put it in the crock pot and let it cook for 7 hours. Used 2 cans of vegetable broth and 1 lb. bag of baby carrots and 2 lbs of tiny new potatoes. Highly recommend.



This is a very good base recipe. I crusted the pork with seasoning salt (Hye's is amazing if you can get it), celery salt, pepper, onion and garlic powder, and a bit of poultry seasoning. I then added some olive oil to a pan and seared the roast on sides and ends. Then I put bay leaf in my roasting pan and set the pork on top of that. Topped it with onion and put onions and celery in the pan, then added chicken broth. Covered with foil and roasted at 300. Kept the mushrooms whole and added baby carrots at the end. The broth is so good it makes a lovely gravy or base for pork noodles the next day (shred the pork and serve buffet style with soy sauce, noodles, thin sliced celery and green onion and add a bit of the heated broth.



Absolutely delicious! Tender and juicy. I used a 3 3/4# roast and rubbed it with Montreal Steak Seasoning rather than the salt,pepper,and garlic powder. I did use the onions, but no other vegetables. Also, I used 3 1/2c. of chicken broth along with 1c. of water. Roast was cooked perfectly in 2 1/2 hrs.

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Amount Per Serving (8 total)

  • Calories
  • 549 cal
  • 27%
  • Fat
  • 20.9 g
  • 32%
  • Carbs
  • 46 g
  • 15%
  • Protein
  • 43.5 g
  • 87%
  • Cholesterol
  • 124 mg
  • 41%
  • Sodium
  • 277 mg
  • 11%

Based on a 2,000 calorie diet



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Kathy's Roast and Vegetables


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Pork Roast and White Beans