1-2poundsof chopped carrots.potatoes and onions see notes for sized
Preheat your oven to 450° F.
In a small bowl, combine the butter, oil, garlic, rosemary, salt and pepper, and mix until a paste forms.
Pat the pork roast with a paper towel to remove excess moisture and then rub 2/3 of the seasoning mixture onto the roast, covering the top and sides.
Place the roast in the bottom of a large roaster.
Place desired vegetables around the roast. Dab the remaining seasoning mixture over the vegetables.
Roast in the pre-heated oven for 15 minutes, then turn the oven temperature down to 300° F. Do not open the oven!
Let the roast continue to roast for another 20-25 minutes per pound of meat, around 100 minutes or until the internal temperature reaches 140° F when a meat thermometer is inserted into the middle.
Remove the roast from the oven and cover it with foil. Let it rest 10 minutes, then slice and serve.
New USDA recommendations are that pork can now be safely cooked to 145 °F.The vegetables should be cut as small as you see in my photo, my roast cooked for 90 minutes as it was almost 6 pounds.Carrots should be no wider than 1/2 inch, potatoes should be cut around 1/2 inch thick to ensure that they are cooked by the end of the roasting time. Smaller sized vegetables will cook better.