This started out as an ambitious Pork Osso Buco, but I decided to switch to an easy comfort meal and make a pot roast since there were no pork butts with the bone-in left at the market. I ended up with an incredibly simple gluten free pork roast with root veggies recipe that couldn’t have turned out any better. So quick and delicious!
Simple Gluten Free Pork Roast with Root Vegetables Recipe
One large (4 lb) Boston pork butt
One small bag of California carrots, peeled
One stalk of celery
Four Yukon gold potatoes
Three sweet onions
One carton chicken broth
Salt & pepper to taste
You start off with preparing the vegetables first. All you need to do is combine the carrots, celery, onion and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper and set aside.
- Preheat oven to 350º F. Pat pork dry with paper towels and lightly season with salt and pepper.
- Put a Dutch oven over medium-high heat, then add 2 tbsp olive oil. When the oil is hot, add the roast and brown deeply on all sides, about 4 minutes per side.
- Arrange potatoes, carrots, onion, and garlic around pork. Add broth and toss to evenly coat vegetables.
- Cover and place in lower portion of the oven. Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast. Halfway through roasting time, turn the roast over.
Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style!
Veggie prep for the perfect stew
Comfort food for me and you
Greets you when your day is through!