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READY IN 4+ hrs

Pork Butt Roast with Vegetables

Read Reviews (109)

"Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try." — Kat

Ingredients Edit and Save

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Types of Salt

Original recipe makes 8 servings Change Servings

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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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.

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PREP 20 mins
COOK 4 hrs
READY IN 4 hrs 20 mins

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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.

—JUDI LEAMING

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Most Helpful Critical Review

Nov 03, 2005

The recipe's ingredients looked bland to me, but after reading all the positive reviews, I thought I'd give it a try. I found it very tasteless.

—aj

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132 Ratings

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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 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.

—Suzy

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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. Also, I used 3 1/2c. of chicken broth along with 1c. of water. Roast was cooked perfectly in 2 1/2 hrs.

—debbiecox

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Jul 26, 2006

So tender and moist! To further flavor the roast, I slivered 3 cloves of garlic, made slits in the roast and stuffed garlic slivers and fresh rosemary in them the night before cooking. Once the roast was cooked, I used 1 cup of chicken broth and a pork gravy packet to make gravy to serve over the roast and vegetables.

—VORCHA

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Sep 26, 2005

Made this for some friends and was told this is one of the best roasts they have ever had. I only had a 3 lb roast, so I cut all the ingredients in half and cut an hour off the cook time. Turned out perfect.

—JENNLYNNMAHAN

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Sep 13, 2003

THIS WAS VERY GOOD!iUSED CHICKEN BROTH INSTEAD OF WATER .BUTTERFLIED MY ROAST AND SEASONED IT THEN TIED IT BACK TOGETHER.AS I ADDED THE VEGETABLES AI SEASONED THEM WITH SALT AND PEPPER.IT CAME OUT PERFECT.I ALSO COOKED IN A 300 DEGREE OVEN INSTESD OF 350 FOR THE SAME AMOUNT OF TIME.THAKS ,ROSE

—DRIED CRANBERRY

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Jun 22, 2006

i did almost everything in the, except i stuck it into a oven bag. Such a yummy roast

—my3littlangls

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Nutrition

Calories
549 kcal
27%

Carbohydrates
46 g
15%

Cholesterol
124 mg
41%

Fat
20.9 g
32%

Fiber
6.8 g
27%

Protein
43.5 g
87%

Sodium
277 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork Butt Roast with Vegetables

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 549
Calories from Fat: 188

% Daily Value *
Total Fat 20.9g 32 %
Saturated Fat 7.1g 35 %
Cholesterol 124mg 41 %
Sodium 277mg 11 %
Potassium 1507mg 42 %
Total Carbohydrates 46g 15 %
Dietary Fiber 6.8g 27 %
Protein 43.5g 87 %
Sugars 8.5g
Vitamin A 416 %
Vitamin C 43 %
Calcium 10 %
Iron 28 %
Thiamin 149 %
Niacin 168 %
Vitamin B6 95 %
Magnesium 32 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.