Pork Roast and Roasted Vegetables

Pork Roast with roasted potatoes, onions and carrots...and gravy

All righty.  This is one of those “some of this, some of that recipes.

A small pork roast. (I used a small pork loin roast cut from the end of the whole tenderloin.  Mine was less than 2 pounds.)  You could use any pork roast though with this method.

salt and pepper

4 cups chicken broth, vegetable broth, water or some combination of the 3

Herbs, if you choose  (I have rosemary growing upstairs in a sunny spot.  It is the last thriving herb from my herb pot left from last year’s garden…it is the end of February in Ohio.  I mashed the rosemary and sprinkled it on before browning the roast.

1.  Salt and pepper the roast.  Sprinkle with herbs if you choose.  Brown the roast in hot oil (about 4 teaspoons).  Brown all sides of the roast.  Use a deep enough pan to transfer the whole roast to the oven in that pan and later add the vegetables.

2.  Add about 4 cups of liquid (broth and/or water) to the pan.  Cover and put in a 325 degree oven for 3 hours.

After about 1 hour:

Put some peeled and chunked potatoes (large chunks, like 1/4 of each potato), some peeled and chunked carrots, and some onion wedges in a large bowl.  Toss with olive oil, salt, and some herbs (again, I crushed some of my rosemary).   Spread on a baking sheet and put in that same 325 oven.  Stir the vegetable every 30 minutes.  After about an hour, when they are getting browned, move them into the pan with the roast.  Cover and let them spend the last hour of roasting getting friendly with the pork roast.  (If more liquid needs to be added to the roast, do it now…either broth or water.)

15 minutes before serving, remove the roast and vegetables to a serving platter.    Add a bit of broth or water to the pan  if needed to make enough gravy.  Put some water…let’s say 1/2 cup…and some flour…let’s say 3 Tablespoons…in a jar and shake it up.  Add it to the liquid, stir and cook until thickened.  Adjust seasoning if needed.

Eat up.  Yum.


Brown the pork roast.  Put it in the crockpot with a cup of white wine or vermouth, 3 smashed garlic cloves and some sage.  Cook for 5 hours on high.  Use the liquid remaining in the crockpot to make gravy by adding 2 T of flour shaken with 1/2 c of water, then boiling til thickened.  Serve with roasted potatoes and carrots.


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