This is an easy pork roast to make. The original says you can also bake it in a covered roasting pan in the oven at 325° for three hours. I haven’t tried that, but I have cooked it in a crockpot, on high for about five hours.
This is a very good pork roast, but it’s a phenomenal gravy. Pour it over the meat, or even better make sure you have mashed potatoes along with them.
Note that the carrots and onions are for flavor—by the time the extended cooking time is done, there’s little flavor left in the actual carrots and onions, so they should be discarded. I will occasionally add some of the onions back into the gravy when the gravy is done, for texture, and I will often arrange the carrots around the pork on the plate—as you can see in the photo. It’s purely decorative, though. The vegetables are flavorless at this point.
This is what enjoying life is all about. To be together. Food, family, friends. Wine. — Jacques Pépin (Heart & Soul: Fete Des Boules)