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Categories:Viewed: 55 - Published at: 8 years ago
Ingredients
- 2 1/2 lb Pork Roast
- 2 tbsp vegetable oil
- 1 cup hot water
- 1 envelope Lipton Onion Soup (dry)
- 2 each Celery Stalks, chopped
- 2 medium yellow onions, sliced
- 1/2 lb Baby carrots
- 4 medium Yukon gold potato, diced
- 2 tbsp minced garlic
Method
- Heat a medium skillet with vegetable oil on medium high heat
- Sprinkle sea salt and pepper on all sides of the pork roast.
- Brown the pork lightly on all four sides
- Meanwhile preheat the oven to 375F
- In a Dutch oven or roasting pan mix the hot water and lipton Onion soup
- Now that the pork is lightly browned set it in the soup mix.
- Prep your veggies: carrots, onion, potato, celery, garlic.
- Sprinkle some Italian seasoning and smoked paprika on top of the pork
- Drop the prepped vegetables around the roast, ending with the onions on top.
- Place the lid on the pot and cook for 45 minute's.
- Remove from oven and baste the roast thoroughly with the liquids
- Place back in oven and cook for 45 minute's to 60 minute's or until internal temperature reaches recommended 145F.
- (I went to 160f)
- Let rest for 3 minute's.
- Serve and enjoy!
