Pork Butt Roast with Vegetables

109 Reviews

Prep: 20 min
Cook: 4 hr
Ready In: 4 hr 20 min

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

Ingredients

salt and pepper to taste
garlic powder to taste
6 pounds pork butt roast
2 onion, sliced
20 new potatoes, raw
16 carrots, peeled
2 cups mushrooms, halved

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Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
549 cal
27%

Fat
20.9 g
32%

Carbs
46 g
15%

Based on a 2,000 calorie diet

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Reviews (109)

Rate This Recipe

268

JUDI LEAMING

Oct. 25, 2003

"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...." See more Highly recommend."

215

Suzy

Jan. 10, 2006

"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..." See more 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."

197

debbiecox

Mar. 13, 2008

"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. ..." See moreAlso, 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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