Description
This slow-cooked pork roast is infused with aromatic herbs and served with tender vegetables, making it perfect for family gatherings or special occasions. The delightful blend of flavors ensures everyone will be asking for seconds.
Ingredients
Scale
- 3–4 pounds pork roast (shoulder or loin)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- 1 medium onion, quartered
- 2 carrots, cut into chunks
- 2 stalks celery, cut into chunks
- Optional: 1 tablespoon balsamic vinegar for added flavor
Instructions
- Start by taking the pork roast out of the refrigerator and letting it sit at room temperature for about 30 minutes.
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create a seasoning rub.
- Drizzle the olive oil over the pork roast and rub the seasoning mix all over the pork, ensuring it gets into any crevices.
- Peel and quarter the onion.
- Wash and cut the carrots into 2-3 inch chunks.
- Wash and cut the celery into similar-sized chunks as the carrots.
- In a large, oven-safe skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Sear the pork roast on all sides until golden brown, about 3-4 minutes per side.
- Remove the pork from the skillet and set aside. In the same skillet, add the quartered onion, carrot chunks, and celery. Sauté for about 5 minutes until they start to soften.
- Return the pork roast to the skillet. Pour in the chicken broth around the roast, ensuring it doesnt wash off the seasoning. If using, drizzle balsamic vinegar over the top of the pork.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast for about 2 to 2.5 hours, or until the internal temperature of the pork reaches 145°F (63°C).
- About halfway through the cooking time, check the roast. If the liquid is evaporating too much, add more chicken broth to keep it moist.
- Use a meat thermometer to check the internal temperature. Once it reaches 145°F (63°C), its done! If not, cover it back up and let it roast for another 15-30 minutes, checking periodically.
Notes
- For added flavor, consider marinating the pork roast overnight with the seasoning rub.
- Serve with your favorite sides or use the leftover meat for sandwiches or salads.
- Prep Time: 30 minutes
- Cook Time: 150 minutes