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Iron Chef pork roast with vegetables Recipe

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This recipe for Iron Chef pork roast with vegetables, by , is from The Mackedon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michael Mackedon

Category:
Category:

Ingredients:  
Ingredients:  
3-5 pound pork roast
1tbs. garlic powder
1 tbs. onion powder
1 tbs. parsley
1 tbs. rosemary
1 tbs. seasoning salt
1 tbs. extra virgin olive oil
1 tsp. black pepper
10 garlic cloves
5-6 Yukon gold potatoes
8-16 baby carrots
1 large onion
1 can beef broth

Directions:
Directions:
Place prk roast fat side down in 9x13 pan. Arrange vegetables around it

In a small bowl mix all the dry spices and sprinkle on top. Then, sprinke the garlic, half whole, half chopped. Drizzle the olive oil over the top.

Add beef broth to one of the corners of the pan; do not pour over the roast. Place foil, slightly vented, over the pork, fitting the plan. Coo at 325 for 2/1/2 hours, rotating the roast at least once.
Take the foil from the roast and set the broiler on High. Flip the pork to meat side up and broil for 10 minutes. Turn the roast and broil for another ten minutes. Repeat for a total of 30 minutes or until the dish is browned. Rest for 30 minutes.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Mike adds carrots, turnips, and celery to the pan. The leftover roasted vegetables, if any remain, can be pureed, simmered in chicken broth, and finished with dill and cream to make an excellent soup.

 

 

 

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