Pawpaw's Pot Roast

My grandfather's pot roast is the best. Flavorful, moist, and tender, this is worthy to be the centerpiece of the Sunday dinner table! Serve in a bowl as a stew or over white rice with biscuits. Best served with bread to sop up the juices!

• Preparation Time: 10 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 10 mins
• Calories: 354 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 tablespoon Italian seasoning
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• water as needed
• 1 (16 ounce) package baby carrots
• 1 pound red potatoes, quartered
• 6 cups chicken broth, or more to taste
• 1 (5 pound) bone-in pork roast
• 1 pinch salt and ground pepper to taste

Recipe Instructions

Step 1

Heat a 7 1/2-quart pot over medium-high heat. Sear the fat side of the roast until some of the fat renders, 2 to 3 minutes. Continue to sear pork until browned completely, 2 to 3 minutes per side.

Step 2

Pour chicken broth into the pot; add Italian seasoning, garlic powder, onion powder, cinnamon, salt, and black pepper. Bring the broth to a simmer, place a cover on the pot, reduce heat to medium-low, and cook at a simmer, turning every 30 minutes, for 4 hours.

Step 3

Put potatoes and baby carrots into the pot so they are covered by liquid; add enough water to ensure the bottom 2/3 of the roast remains submerged. Cover the pot and continue cooking until roast is falling from bone and vegetables are tender, 60 to 90 minutes more.