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 potatoes. Highly recommend.
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 added some olive oil to a pan and seared the roast on sides and ends. Then I put bay leaf in my roasting pan and set the pork on top of that. Topped it with onion and put onions and celery in the pan, then added chicken broth. Covered with foil and roasted at 300. Kept the mushrooms whole and added baby carrots at the end. The broth is so good it makes a lovely gravy or base for pork noodles the next day (shred the pork and serve buffet style with soy sauce, noodles, thin sliced celery and green onion and add a bit of the heated broth.
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.
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.
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. Turned out perfect.
I did a variation of this and it turned out great! I used a 3 lb pork butt (a little over is fine too). I mixed 1 Tbsp each of garlic salt, pepper, onion powder, seasoned salt and poultry seasoning. I rubbed it into the meat then seared it lightly on all sides. Added 3 1/2 cups of chicken broth to the roasting pan and covered it tightly with foil and baked at 350 degrees for 1 hour. I then turned the oven down to 300 degrees and cooked another hour. I then added onions, carrots and baby red potatoes and cooked another 45 minutes. Very tender and tasty.
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 OUT PERFECT.I ALSO COOKED IN A 300 DEGREE OVEN INSTESD OF 350 FOR THE SAME AMOUNT OF TIME.THAKS ROSE
i did almost everything in the, except i stuck it into a oven bag. Such a yummy roast
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.
