At this time of year, I pick up 2-3 roasts and fill my freezer for the upcoming months. These make delectable Sunday meals or fit-for-a-crowd pleasers.
This recipe is an oldie but favorite. You'll have wisps of delightful pork fragrance throughout your house as this cooks.
3 tablespoons olive oil
5 garlic cloves, minced
1 teaspoon salt
1 teaspoon each dried basil, thyme and rosemary, crushed
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1 whole pork roast (6 to 9 pounds)
8 medium carrots, halved lengthwise
2 medium onions, quartered
In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up.
Refrigerate, covered, 1 hour.
Preheat oven to 475°. Roast 20 minutes.
Reduce oven setting to 375°. Roast 6-8 hours longer or until a thermometer reads 145° and vegetables are tender. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.