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This is one of the best pork roast that I have made in a very long time. The spice combination Was just perfect. The meat was so moist and tender you could truly cut with a fork. The veggies were a beautiful addition to the dish. I did decrease the cooking time as my roast was only 3.5 pounds. I cooked for 1 1/2 hours then broiled as directed except only about 5 minutes per side and it turned out perfect. You just have to watch it as directed so it doesn't get too brown. I also used the full 14 1/2 oz can of beef broth as I didn't want to waste any and it seemed to work fine. This is a recipe that I will make again and share with others. Thanks so much for sharing. Made for My 3 Chefs event 2013.

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~Nimz~ October 12, 2013

Delicious and fork tender..juicy. I'll be making again.

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Mari C. January 12, 2015

The fam LOVED it! I cooked it exactly liked stated and it was a strong 5 star recipe! Glad I tried it and will cook it again

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karensdilbeck December 24, 2014

Absolutely wonderful. Afraid the veggies would be overdone because of the cooking time but they weren't. Made a roux with butter and flour and added liquid from this recipe for gravy. I am picky but will serve this again and again. Thanks for a new and flavorful recipe.

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Jo P. December 01, 2014

Recipe produced the tastiest pork roast dish I have ever cooked. Did some adjusting because my roast was only 1.5 pounds. I had no onion powder so I threw in some spices my daughter bought in France. The roast and vegggies (which I might have broiled a bit much) had an incredible rich flavor. Will make this again and again.

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Sandra K. January 24, 2015

I tried this recipe last week using a pork roast that I never got around to cooking over the 4th of July weekend. Girlfriend opted out, stating something about the roast being potentially "creepy" having been thawed out for a couple of days... "All the more for me" as my mother always said. <br/>I used some home made lemon pepper and a bit of garlic salt. Added lemon thyme and kale from my garden. It was great. A bit of gravy from the pan drippings would have really set it off. Next time for sure.

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sidkingfish July 18, 2014

Best roast I've ever made! Big hit with my family. Tender, juicy and flavorful. I added extra veggies and the entire can of beef broth. Delicious! Broiling at the end adds extra flavor to the meat and veggies. Thanks for a great receipe!

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lauriesummerall April 29, 2015

This recipe was easy to use. The roast was really, really good. I made gravy from the pan drippings and I'm pretty sure my life has changed for the better for having eaten that gravy. I did alter the cooking Tim to two hours since I had a smaller roast than the recipe calls for. I will definitely make this again and again.

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Elizabeth Fullerton April 26, 2015

Positively Fabulous! I used a 2 lb. roast and adjusted the roasting time to 1 1/4 hours, then broiled as directed, but, for only about 6 minutes per side. After resting, it was hot, juicy, and very tasty. The veggies were perfectly done and the sauce thick and rich. And, it looked just like the picture ... I love it when that happens!

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pnspangler April 20, 2015

I used a little less dry rub but it turned out awesome. Before I broiled it, I drained most of the juice and reduced it before making gravy. Best meal in a while!

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Barbara April 19, 2015
Incredible Boneless Pork Roast With Vegetables