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pork-butt-roast-with-vegetables-recipe

Pork Butt Roast with Vegetables

A hearty and flavorful pork roast with a medley of vegetables.
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Preparation Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 600 kcal

Ingredients 

Main Ingredients

  • 4 lb Pork Butt
  • 4 Carrots peeled and chopped
  • 4 Potatoes peeled and chopped
  • 2 Onions quartered
  • 4 cloves Garlic minced
  • 2 tablespoon Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Thyme dried
  • 1 teaspoon Rosemary dried
  • 1 cup Chicken Broth

Instructions 

  1. Preheat your oven to 325°F (165°C).
  2. Rub the pork butt with olive oil, salt, pepper, thyme, and rosemary.
  3. Place the pork in a roasting pan and surround it with carrots, potatoes, onions, and garlic.
  4. Pour the chicken broth into the pan.
  5. Cover the pan with aluminum foil and roast for 4 hours, or until the meat is tender.
  6. Remove the foil for the last 30 minutes to allow the meat to brown.
  7. Let the meat rest for 10 minutes before slicing and serving.

Nutritional Value

Calories: 600kcal | Carbohydrates: 20g | Protein: 40g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 120mg | Sodium: 800mg | Potassium: 1000mg | Fiber: 4g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 4mg

Keywords

Pork, Roast, Vegetables
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