Kansas Country Living Magazine
    Facebook Twitter Instagram
    Trending
    • Sunday Pork Roast with Vegetables
    • Recipes
    • Co-op Community
    • Energy Wise
    • Beef Tri-Tip Roast with Rosemary-Garlic Vegetables
    • Whole Wheat Chocolate Peppermint Drop Cookies
    • Savory Leek, Raisin and Ricotta Tart
    • Grape and Spinach Salad with Raspberry Balsamic Dressing
    Facebook Twitter LinkedIn
    Kansas Country Living Magazine
    Banner
    • Regular Stuff
      • Commentary
        • CEO Viewpoint
        • Editor’s Letter
      • Co-op Community Commitment
      • Energy Wise
      • Features
      • Cooking My Way Home
      • Your Place in the Garden
      • News Briefs
      • Safety
      • Web Exclusive
      • Current Issue
      • Archives
    • Recipes
      • View Recipes
      • Submit a Recipe
    • Around Kansas
      • View Around Kansas
      • Submit an Event
    • Share With Us
      • Submit a Photo
      • Submit an Event
      • Submit a Recipe
      • Submit a Story
    • My Co-op
    • About
      • About KCL
      • Staff
      • Contributors
      • Subscribe
      • Advertise
      • Contact
    Kansas Country Living Magazine
    Home » Sunday Pork Roast with Vegetables
    Recipes

    Sunday Pork Roast with Vegetables

    Vicki EstesBy Vicki EstesJanuary 18, 20222 Mins Read
    Facebook Twitter Pinterest LinkedIn Tumblr Email
    Jump to Recipe Print Recipe

     

    Sunday Pork Roast with Vegetables

    Rebecca Howard
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American
    Servings 4
    Calories 975 kcal

    Equipment

    • roasting pan

    Ingredients
      

    • 4 lb. pork shoulder roast one with fat preferred
    • olive oil
    • salt and pepper
    • 1 tbsp. garlic powder
    • 3 tbsp. finely minced fresh rosemary and sage
    • 2 yellow onions peeled, cut into 3-inch lengths
    • 2 ribs celery cut into 3-imch lengths
    • 3 cups light chicken or vegetable stock
    • 5 large Idaho potatoes peeled and cut in half, lengthwise
    • 8 large carrots scrubbed clean

    Instructions
     

    • Rub pork shoulder roast with olive oil and season liberally with salt and pepper. Combine garlic powder and herbs and rub onto roast. Dust a large, flat pan with flour to cover the bottom. Press seasoned roast into flour on all sides so that it is evenly coated with a light layer of flour. Heat a couple tablespoons of olive oil a large skillet on medium-high. Sear the roast until golden brown and developing a crust, a few minutes per side. 
    • Add onions and celery to a large roasting pan. Nestle seared roast, so that the fat side is up, into the roasting pan with the onions and celery. Add the broth. Place in a preheated 325° to 340° oven. Cook, uncovered, for about one hour (you can baste with pan liquid occasionally, if desired).Add the potatoes and carrots to the pan, adding a little more water or broth, if necessary, to make sure the vegetables are bathing in liquid. Continue to bake the roast for up to another hour, until the veggies are firm, but fork tender, and the roast is tender and reads at least 140° to 150° on a meat thermometer. (Note: Cooking time will also depend on your oven and the thickness of the roast).
    • Cover the roasting pan with lid or foil and let rest on the counter for 15 to 20 minutes. Remove roast and vegetables to a serving platter. The pan juices can be used as is for a gravy or  poured into a sauce pan, brought to a boil and thickened with a “slurry” made of 1Tbsp. cornstarch dissolved in 1/2 cup warm water. Add the thickener to the boiling juices and let simmer for a few minutes, stirring, until the gravy has thickened.

    Nutrition

    Sodium: 1171mgCalcium: 179mgVitamin C: 70mgVitamin A: 21465IUSugar: 12gFiber: 11gPotassium: 3267mgCholesterol: 304mgCalories: 975kcalMonounsaturated Fat: 15gPolyunsaturated Fat: 4gSaturated Fat: 11gFat: 33gProtein: 97gCarbohydrates: 69gIron: 9mg
    Keyword herbs, onion, pork, potatoes, Roast
    Tried this recipe?Let us know how it was!
    Share. Facebook Twitter Pinterest LinkedIn Tumblr Email
    Previous ArticleRecipes

    Related Posts

    Beef Tri-Tip Roast with Rosemary-Garlic Vegetables

    December 16, 2020

    Whole Wheat Chocolate Peppermint Drop Cookies

    December 16, 2020

    Savory Leek, Raisin and Ricotta Tart

    December 16, 2020


    Post Frame Buildings
    Categories
    • CEO Viewpoint
    • Co-op Community Commitment
    • Commentary
    • Cooking My Way Home
    • Editor's Letter
    • Energy Wise
    • Featured Home
    • Features
    • News Briefs
    • President's Pen
    • Recipes
    • Safety
    • Uncategorized
    • Web Exclusive
    • Your Place in the Garden


    • Facebook
    • Twitter
    • LinkedIn
    About

    Kansas Country Living

    Kansas Country Living is designed to educate Kansas electric cooperative consumer-members on topics that impact rural electrification.

    We're social, connect with us:

    Facebook Twitter LinkedIn
    Popular Posts

    Luck O’ the Irish

    March 9, 2023

    Lime Poke Cake

    March 9, 2023

    Lucky Mint Brownies

    March 9, 2023
    ©2022 Kansas Electric Cooperative, Inc.. A Touchstone Energy Cooperative
    • About
    • Privacy
    • Contact

    Type above and press Enter to search. Press Esc to cancel.