Pork Butt Roast with Vegetables

Pork Butt Roast with Vegetables

129
Kat 9

"Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try."
Saved
Save
I Made it Rate it Share Print

Ingredients

4 h 20 m servings 549 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 46g
  • 15%
  • Protein:
  • 43.5 g
  • 87%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

129
  1. 154 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 pot...

Most helpful critical review

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.

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 pot...

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...

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 vegeta...

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 th...

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. Turn...

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 O...

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.

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

So moist and tender -- the meat just fell apart! I'm going to add BBQ sauce to the leftovers to make pulled pork sandwiches. My only suggestion would be to add more seasoning for greater flavo...