Reviewed: Nov. 18, 2009

Great one dish meal-I used a 3 1/2 pound pork loin roast (I find that to be nice and tender) and halved the cooking time. Delicious and easy.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 12, 2009

This was fabulous! We don't like mushrooms so I just left them out. I cut off an hour from the cooking time for a 3 pound roast. I did add a bay leaf and used sea salt instead of regular salt.

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JessInIA

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Reviewed: Jul. 4, 2009

Very nice recipe, we enjoyed it very much.

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Dilettante

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Reviewed: May 7, 2009

This was great! Well worth the hours of cooking to enjoy such a delicious meal in the end!

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Ariana

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Reviewed: Apr. 11, 2009

This recipe is fantastic. My cooking skills rate somewhere below beginner and I am usually disappointed with the results of my cooking efforts but I am a bachelor and I dont think I can eat another microwave dinner so I keep trying. This recipe turned out great and it was also very easy to do. I would rate this a 5+++++++stars

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Mace

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Jan. 19, 2009

Amazing. We loved this, and will use the leftovers for soft tacos tonight. I used a can of french onion soup as my water in the pan, turned out nicely.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Dec. 31, 2008

Awesome! Easy, simple,and absolutely delicious. Husband raved about it.

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BManno

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

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Reviewed: Nov. 30, 2008

Excellent! Made pork tacos and tamales the next day with the leftovers.

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laidback

Cooking Level: Expert

Living In: Santa Monica, California, USA

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Reviewed: Nov. 16, 2008

It was great! I browned my 6.5 lb butt in olive oil, and hand rubbed it with a dry seasoning mix. I sliced it deep under the fat layer and rubbed some in there too. I surrounded it with potatoes, onions, carrots, celery, 1" to 2" of water, and covered it tightly with foil. I baked it at 350 for 3 hrs, then uncovered for 30 min more. It was so delicious!

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CB

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Reviewed: 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.

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debbiecox

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Reviewed: Mar. 5, 2008

This recipe was so moist...I couldn't believe it. I did use other review tips to make it. I used beef bullion instead of plain water and added water to half the roast. I used sea salt, garlic powder, pepper and added rosemary and thyme to the rub as well as inserting a couple of pieces of garlic. I did sit it on some bay leaves. It was the best pork roast I ever made. I will be using this recipe again. Thank you for this recipe.

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Donnaav

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Reviewed: Jan. 9, 2008

I cooked this recipe for New Year's Eve and my guests asked for more! However, I had to go to a butcher shop in my neighbourhood to find this kind of meat - none of the regular groceries stores had this part of the pork.

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Emilia

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Reviewed: Dec. 31, 2007

My Mom has been making this same recipe without the mushrooms, my entire life. It has been a family favorite, and it still is with my kids and grandkids. We use garlic salt instead of salt and garlic powder. Once the roast and veggies are removed, we use the dripping as a base for the gravy. Delicious.

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Londa

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Reviewed: Dec. 27, 2007

Absolutely flavorless. I took everyone's advice here and added way more seasoning than I thought it needed, and it still wasn't enough. I used water, not broth, which was a mistake. Next time, I'll definitely be cutting slits into the meat and inserting garlic and onion cloves. I might even caramelize the onions beforehand. Also, don't use a lot of liquid. I filled the pan about 1/3 of the way and it was too much. Very very bland and tasteless, if I make this again I would definitely be rewriting the whole recipe.

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Jennifer

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 17, 2007

great recipe 4 stars I used it by braising my pork roast in olive oil while cutting my carrots diagonally,onions into rings on top and potatoes into chunks, they were cooked beforehand in chicken stock and thyme with fennel seed on top. After 40 minutes I added my braised roast for 45 minutes on 350. I added chives for garnish and it was delicious. The fennel enhanced the flavors.

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jades

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Reviewed: Oct. 15, 2007

This was great and simple. I made about a 3 lb roast with 4 potatoes, 1 onion and 5 carrots. I used 2 chicken boullion cubes with a couple cups of water. I sprinkled the vegetables with my home made steak seasoning for an extra flavor because we eat strong flavorful food - as others recommended to add a bit more herbs. It turned out very tastey and everyone ate it up! Thanks.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Sep. 18, 2007

My roast came out nice and moist. I took the advice of one member and used half water and half chicken stock. It came out perfect! I will be using this recipe again.

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JLT1

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2007

Made this for the first time tonight, I only added a chicken bouillon cube to the water and split whole carrots...came out PERFECT, fell apart and was not dry at all. I seasoned with garlic pepper and kosher salt but I think with the chicken stock it made the veggies a little too salty. Next time I'll just stick to water! AWESOME!

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Christine Walling

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Reviewed: May 10, 2007

I made this a few nights ago, and my husband is still talking about it! My roast was still a little frozen when I started, so I was worried, but it turned out fantastic! I did everything as it said, but only filled my roasting pan about 1/4 to 1/3 full, as the juices from the meat filled it more. And I didn't use nearly as many veggies.. just what I thought we would need. Plus my roasting pan isn't big enough for that many. Oh, and instead of salt, I used Tony Cacheres seasoning, plus the pepper and garlic powder to rub on it before browning. I put some olive oil in the skillet before I browned, too. I'm sure it was supposed to be part of the recipe, but was forgotten. Anyway, this recipe is highly recommended!!! :-)

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