PORK ROAST WITH VEGETABLES AND GRAVY

Back in the day Mom's would make this dish sprinkled with french onion soup mix.  Here is my take on it, with some carrots, potatoes and celery, finished with a really simple and delicious pan gravy sauce.


3-4 lb Pork Roast
2 carrots chopped into 1 inch chunks
2 celery stalks chopped into 1 inch chunks
3-4 russet potatoes peeled and chopped into 1 inch chunks
1 tbs of butter
1 tbs of flour
1 cup of chicken stock
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tbs thyme
1/2 tbs rosemary
2 tbs olive oil


Pre heat the oven to 375

Get your roast out of the fridge and salt and pepper it 40 minutes before cooking.  If you can, get your meat seasoned early to let the flavor sink into the meat.

Toss your veggies in 1 tbs of olive oil and season with salt and pepper

The other tbs of olive oil goes into your cast iron or heavy bottomed pot and onto medium heat.  Let the oil ripple and get the roast onto the fat side for 4-5 minutes until you get a really nice dark sear...

Flip and give it another 5 minutes

Get the roast out and veggies into the pot.  Toss around for about 10-15 minutes.  Deglaze a little with the chicken stock, about half a cup.  Put the roast back into the pot and nestle it onto the veggies.  Sprinkle with the garlic and onion powder and into the oven for 40-50 minutes, or until an instant read thermometer reads 145.

Get your rosemary and thyme chopped and ready to go.  Once the roast is done, sprinkle the herbs over it and the veggies, stir everything up nicely and get it all out of the pot, leaving the juices in.

Get the liquids over medium heat and add your butter and flour to make the roux...stir it up for a couple minutes to cook the flour a little, then add your stock.  Reduce for a couple minutes and season with salt and pepper.  Taste this before you spread it all over your delicious pork and veggies.

This was a nice alternative to the onion soup mix with packaged gravy, with very little extra effort.  Had plenty of left overs for lunch the next day.