Pork Pot Roast

• 2 1/2 lb Pork Roast
• 2 tbsp vegetable oil
• 1 cup hot water
• 1 envelope Lipton Onion Soup (dry)
• 2 each Celery Stalks, chopped
• 2 medium yellow onions, sliced
• 1/2 lb Baby carrots
• 4 medium Yukon gold potato, diced
• 2 tbsp minced garlic

1. Heat a medium skillet with vegetable oil on medium high heat
2. Sprinkle sea salt and pepper on all sides of the pork roast.
3. Brown the pork lightly on all four sides
4. Meanwhile preheat the oven to 375F
5. In a Dutch oven or roasting pan mix the hot water and lipton Onion soup
6. Now that the pork is lightly browned set it in the soup mix.
7. Prep your veggies: carrots, onion, potato, celery, garlic.
8. Sprinkle some Italian seasoning and smoked paprika on top of the pork
9. Drop the prepped vegetables around the roast, ending with the onions on top.
10. Place the lid on the pot and cook for 45 minute's.
11. Remove from oven and baste the roast thoroughly with the liquids
12. Place back in oven and cook for 45 minute's to 60 minute's or until internal temperature reaches recommended 145F.
13. (I went to 160f)
14. Let rest for 3 minute's.
15. Serve and enjoy!

pork roast, vegetable oil, water, onion soup, celery, yellow onions, carrots, gold potato, garlic

Taken from cookpad.com/us/recipes/354949-pork-pot-roast (may not work)