Impress your family and friends with this delicious eye catching dish. The meat comes out very moist and delicious. Serve with pan gravy or applesauce.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • With a kitchen towel or paper towels, pat dry the pot roast. Turn roast fat side up. With a paring knife, cut deep slits between each rib. Stuff each slit with spinach and dried pineapple. Wrap the roast with butchers' twine to hold the meat together.

  • In a large bowl, stir together rosemary, parsley, poultry seasoning, garlic, garlic powder, onion powder, salt, cracked pepper, butter, and 1 1/2 tablespoons oil. Rub half of the mixture over the roast and inside the slits.

  • Heat 1 1/2 tablespoons oil over high heat. Sear the roast, turning to brown on all sides, about 5 minutes.

  • Transfer roast to a roasting pan fat side up; scatter carrots, potatoes, and onion around the roast. Pour remaining rub mixture over vegetables.

  • Roast, uncovered, in a preheated oven for 2 1/2 hours, until the internal temperature of the roast reads 145 degrees F (63 degrees C). Remove roast, cover with an aluminum foil tent, and let rest 20 minutes to 1/2 hour to ensure moistness. Slice along each rib, and serve with pan gravy.

Partner Tip

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

Nutrition Facts

635.1 calories; 38.1 g protein; 48.1 g carbohydrates; 126.1 mg cholesterol; 495 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2007
So juicy and tasty. Best pork roast I've ever had. I was short on time so I cooked it for 1.5 hours at 375-400 degrees F and it was perfect. Use a meat thermometer if you adjust the cooking time though! Read More
(21)
15 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/30/2007
So juicy and tasty. Best pork roast I've ever had. I was short on time so I cooked it for 1.5 hours at 375-400 degrees F and it was perfect. Use a meat thermometer if you adjust the cooking time though! Read More
(21)
Rating: 5 stars
09/30/2007
So juicy and tasty. Best pork roast I've ever had. I was short on time so I cooked it for 1.5 hours at 375-400 degrees F and it was perfect. Use a meat thermometer if you adjust the cooking time though! Read More
(21)
Rating: 5 stars
11/02/2010
I used a 2 lb. boneless pork roast and cut huge slits in it about 1 inch apart. I didn't have dried pineapple on hand so I used raisins which worked out well. I had a huge container of fresh spinach from Sam's Club so I stuffed as much spinach as possible in each of the slits along with the raisins from a snack size raisin box. Take note that the recipe contains no liquid. I added about 1/4 C of water to the roaster but that wasn't enough. Two hours later I returned from running errands to find the smell of something burning. The vegetables were burned black and had to be discarded. However the roast survived and tasted great. Be sure to add some sort of liquid probably 1 cup would have done it to the roaster of pork and vegetables in the oven- water/wine/broth/juice etc. Perhaps sliced apples roasting with the pork roast would also be good. Great recipe just needs some tweaking. Read More
(19)
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Rating: 5 stars
01/03/2006
You won't be disappointed. Read More
(14)
Rating: 5 stars
10/10/2005
Excellent so glad I tried it. Read More
(14)
Rating: 5 stars
06/02/2009
This was wonderful-I will definitely make this one again. I used dried pineapple rings cut in half to stuff the roast. Delicious! Read More
(10)
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Rating: 5 stars
02/08/2011
nice flavor combos. Did well in slow cooker. Read More
(7)
Rating: 5 stars
05/22/2012
My husband loved this! I have made it a few times and it always turns out. Great blend of flavors. Read More
(3)
Rating: 5 stars
11/22/2012
Absolutely delicious. My family didn't want turkey for Thanksgiving so I made this. I only used 1 teaspoon of the garlic powder and onion powder because I thought a tablespoon of each would be too much. I covered it with loose tin foil and put a little pineapple juice in the bottom of the pan. I used dried parsley instead of fresh. No need to baste. Be sure to use the drippings in the pan as a sauce. The best part was the smell as it was roasting. I imagine that smell coming from Gordon Ramsey's kitchen not mine. If there was a candle that smelled like that I'd buy it. My family was very impressed. Enjoy! Read More
(1)
Rating: 4 stars
04/05/2013
AWESOME. Read More
(1)