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Pork Butt Roast with Vegetables

This pork butt roast recipe is simple to prep and makes a delicious, melt-in-your-mouth pork roast with tender carrots, potato, onion, and mushrooms.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 549
Ingredients Method

Ingredients
  

  • 3 to 4 lb pork butt roast
  • 1 teaspoon garlic powder or to taste
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 large carrots peeled and cut into chunks
  • 4 red potatoes quartered
  • 1 large yellow onion cut into wedges
  • 8 oz cremini or button mushrooms halved
  • 2 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Method
 

  1. Gather the ingredients and preheat your oven to 350°F (175°C).
  2. Pat the pork butt roast dry and rub all sides with garlic powder, salt, and pepper.
  3. Heat olive oil in a heavy skillet over medium-high. Sear the roast on all sides until golden brown, about 3 minutes per side.
  4. Transfer roast to a large roasting pan. Surround with carrots, potatoes, onion, and mushrooms.
  5. Scatter minced garlic, thyme, and rosemary over the vegetables. Pour chicken broth into the pan base.
  6. Cover tightly with foil and roast for 3 hours. Uncover and roast an additional 1 hour until pork is tender and internal temperature reaches 195°F.
  7. Remove from oven and let rest, covered, for 15–20 minutes.
  8. Slice or shred the pork, serve atop the tender-roasted vegetables, and drizzle pan juices over the top.