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Pork Roast With Root Vegetables ~ Friday Food

Hi, Sweet Friends,

 Today we are cooking up a healthy Pork Roast With Root Vegetables!
Delicious roasted pork, lightly seasoned, with succulent root vegetables is just what this recipe delivers!

 Ingredients:

 1-2 lb Pork Roast, fat trimmed off
4-6 Potatoes, peeled and halved
4-6 Carrots, peeled and sliced (I accidentally left them off my shop list!)
2 Onions, quartered
4 Onion Slices (for the top of the roast)
1 Tbs. Butter, melted
1 Tsp. Chicken Boullion
1/2 Cup Water
1 Tsp. Thyme Dried, or 2 Tsp. Fresh Thyme
1/2 Tsp. Whole Dried Rosemary, or 1 Tsp. Fresh Rosemary
Pinch of Salt
1/2 Tsp. Pepper

Directions:

1. Wash the roast in warm water, trim off all fat. Set aside.
2. Wash and peel the potatoes, cut them into halves and place around the bottom of the pan.
3. Wash and peel the carrots, cut them into 1-inch slices and put them around the bottom of the pan.
4. Cut the ends off the 2 onions, cut them in half and peel off the outer layer. Cut them into quarters and place them around the bottom of the pan.
5. Add the melted Butter, Chicken Boulion, and water together and pour over the top.
 6. Pre-heat the oven to 375*F. 
7. Cook for 2 hours, or until roast is done.
I forgot the CARROTS!! But it was still delicious! We added some of our Garden Green Beans.

 This meal can also be made in the crockpot/slow cooker.
1. Set the root veggies in the bottom.
2. Place the roast on top. 
3. Add the herbs & spices on the top of the roast. 
4. Pour the water, butter, chicken stock mixture, over the roast.
5. Put on the lid.
6. Set the cooker to 8 hours on high.
This Roast was made on Wednesday Night and finished when I was off at Prayer Meeting. So, there are no photos of it done.  :)
We enjoy a nice roast during the week and leftovers are just as good.
Enjoy!
Back Links:

Easy BBQ Crock Pot Pulled Pork


A Southern Rib Dinner

ImageBBQ-Pork, Squash & Jalapeno Bread

 


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