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.

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.

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.

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.

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.

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.

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.

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.

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!

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!!! :-)

I cooked it just as it said but substituted some veggies. Delicious!

Very juicy and tender meat! I also added half broth and half water to pot instead of all water. For left overs I made a pork stew, very yummy! Thanks for the recipe!

this was really good! i did add a lot of garlic and celery with the onions. my husband doesn't like mushrooms so i omitted them altogether. i am not a great fan of gravy so i did not even bother to reduce the liquids to make it. this is definitely a keeper.

Moist & delicious! The absolute best!!

Thanks so much! dad rec'd high fives from 3 picky eaters on this one. Used quartered taters and this was a hit. I'll be proud to put this on the table for company. Might even enter it into the annual family cooking contest in Nov. thanks.

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.

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