Garlic and Herb Pork Roast with Vegetables

 

Have you noticed the extremely high prices of beef lately? It’s like making a car payment to buy a roast! OK, maybe not that high but it’s definitely not cheap to buy a roast as it was a few months ago – at least in my area.  I nearly passed out when I saw that a typical beef roast weighing about 3 pounds went for nearly $20 and this was at my grocery store where I only buy meat because it’s so much less expensive than other places.  I really wanted a pot roast for dinner but I could see plan B was going to have to be put into effect.  Plan B is a pork roast.  Now, pork isn’t all that cheap either but the grocery store I shop at has 4-5 pound boneless pork loin roasts on sale often for $1.99 per pound. When they do I will but two or three (depending on my budget) and cut them in half and freezing the roasts individually.  That’s four to six meals for us.  So, since pork was indeed on sale I purchased two of the roasts and headed home. This pork roast is high on flavor and since it calls for packaged soup mix, I do not add extra salt at all.  It sure hits the spot and you will barely miss the beef pot roast.

Ingredients:

1   2-2.5 pound pork roast, trimmed of visible fat>
2 tbsp oil

2 cloves garlic, minced (I used the jarred kind, fresh is good too)

4-5 medium potatoes, washed, peeled and cubed

3-4 medium carrots, cut into 1 inch pieces

1 onion, roughly chopped

2 packages of Lipton’s Savory Herb with Garlic soup mix

2 cups of warm water

pepper

Instructions:

Heat Dutch oven pot to medium-high and add oil.  Season roast with pepper. Add minced garlic to oil and let cook for about 30 seconds (careful not to let it burn) add pork roast and brown roast on all sides.

 

Mix both packages of Savory Herb with Garlic soup with the warm water.  Pour over roast.Add onions.

 

Bring to a boil, then turn heat down to med-low to low and let simmer, covered, for about 1 1/2 hours. Turn roast over halfway the time.

 

Add potatoes and carrots and let cook for another 30 – 45 minutes, or until the vegetables are tender and the pork is cooked through.

 

Serve with some of the pan juices over the roast and vegetables.

Enjoy!