Slow-roasted pork with vegetables is an easy-to-prepare, hearty entree for a family dinner or any other special occasion. And a recipe that starts with a 5-lb. roast is sure to leave you with some leftovers to enjoy later. Understanding the steps for cooking a pork roast with vegetables before you get started will make the process simple.
Preheat your oven to 325 degrees Fahrenheit.
Remove your pork roast from its packaging, and pat it dry thoroughly using clean paper towels.
Season the pork roast, to your liking, on all sides with salt and pepper.
Place the roast -- fat side up -- into a large open roasting pan.
Roast the meat in the oven for about three hours.
Peel the carrots. You may also peel the potatoes if you prefer, but it is not required.
Cut the carrots, onion and potatoes into 1/2-inch cubes.
Place the prepared vegetables into the roasting pan around the pork roast.
Continue roasting the meat and vegetables together for another hour and 15 minutes, or until a meat thermometer inserted into the middle of the roast reads 160 degrees Fahrenheit.
Remove the roast from the oven, and allow it to rest for at least five minutes before slicing it to serve.
- In addition to potatoes, carrots and white onion, you can add other vegetables, such as zucchini, red onions and cauliflower.
- For a little garlic flavor, rub the pork roast with a peeled garlic clove before seasoning it with salt and pepper.
- Bone-in pork roasts cook faster than boneless. It is important to account for this during cooking to avoid drying out the meat.
Based in Olathe, Kan., Erika Henritz began her writing/editing career in 1994. She specializes in health publications and has worked for ATI, where she served as editor for several nursing textbooks, including the company's R.N. and P.N. "Mental Health" and "Fundamentals of Nursing" reviews. Erika holds a Bachelor of Science in education and foreign language from the University of Kansas.