Herbed Pork & Roasted Vegetables

Growing up, one of my favorite meals was beef roast, mashed potatoes and gravy.  The aroma of roasting meat on a Sunday afternoon was therapy in a way.  While I was in college (was living in an apartment and had a couple of campus jobs), I started to make it when I was feeling particularly homesick or in serious need of a homecooked meal that wasn’t pasta or baked chicken.  When our local grocery store had a sale on meat, I knew that I wanted to recreate that aromatherapy with a different type of animal.

Herbed Pork & Roasted Veggies via The Preppy Runner


  • 1 3-4lb. pork butt shoulder roast
  • 2 Tblsp garlic powder
  • 1 Tblsp onion powder
  • 1 Tblsp dried rosemary
  • 1 Tblsp dried tarragon
  • 2 tsp black pepper
  • 1 tsp salt
  • 4 Tblsp olive oil, divided
  • 2 medium zucchini, sliced into ~1/4 in. x 2 in. slices
  • 2 small onions, roughly chopped
  • 2 medium russet potatoes, cubed
  • 1/4 cup chicken stock (or water)
  • Salt and pepper to taste (veggies)


  1. Preheat oven to 350.
  2. In large saute pan, mix all spices together and roll/rub the spices into the pork roast.  Remove from pan.
  3. Heat 2 Tblsp olive oil over medium-high heat and brown all sides of roast.
  4. Transfer roast to large glass baking pan.
  5. Put roast in oven until internal temperature reaches 155 degrees – this will take approximately 1 hour 40 minutes.
  6. When there are 45 minutes left, toss the veggies with olive oil and salt and pepper.
  7. When there are 40 minutes left, surround the roast with the veggies and pour chicken stock (or water) over veggies.

At the end of 1 hour, 40 minutes, you have a beautifully cooked roast with a starch and veggies made in only one roasting pan!.  It was completely and totally worth the wait and it made our entire house smell amazing!  Since there are only two of us, there are plenty of leftovers for this week – I’m so looking forward to it!



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