Pork Butt Roast with Vegetables

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Heat a large cast iron skillet or Dutch oven over medium-high heat. Season pork roast generously with garlic powder, salt, and pepper, ensuring an even coating. (2 minutes)

Recipe View Sear the pork on all sides in the hot pan until deeply browned, creating a rich crust. This step is crucial for developing maximum flavor. Transfer the seared roast to a roasting pan. (15 minutes)

Recipe View Arrange the sliced onions over and around the roast in the pan, nestling them amongst the meat. Add water to the roasting pan, filling it approximately 2/3 full. (5 minutes)

Recipe View Cover the roasting pan tightly with a lid or aluminum foil and bake in the preheated oven for 3 hours. (180 minutes)

Recipe View Remove the pan from the oven, add the halved potatoes and carrot pieces, ensuring they are submerged in the liquid. Cover and continue baking for an additional 45 minutes. (45 minutes)

Recipe View Add the halved mushrooms to the pan, distributing them evenly. Cover and bake for a final 15 minutes, allowing the mushrooms to become tender and infuse their earthy essence into the dish. (15 minutes)

Recipe View Remove the roasting pan from the oven and let the roast rest for at least 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (10 minutes)