Pork Roast and Veggies

• 2 -3 lbs boneless pork roast
• 1 large onion
• 20 -30 baby carrots
• red pepper
• bell pepper
• yellow pepper
• 3 celery ribs
• 6 -8 green onions
• sea salt
• ground black pepper
• onion powder
• garlic powder
• 34 cup olive oil
• 34 cup balsamic vinegar

1. I got a pork roast that was marinating in an onion and garlic marinate, it said onion garlic pork roast for the description on the price tag.
2. If thawing, let thaw and remove from fridge 1 hr before cooking begins.
3. Place roast in large baking dish.
4. Cut ends off onions and then cut into 1/8s situate around roast.
5. Cut baby carrots in half and chunk in dish.
6. Cut up celery into small slices, add.
7. Cut red, yellow and bell pepper (1/4 of each pepper) into thin slices and disperse evenly.
8. Cut potatoes into 1/8ths and add.
9. Sea salt, black pepper, onion and garlic powder, and the veggies to taste.
10. Cut green onions greens and all and add across whole dish.
11. Drizzle extra virgin olive oil and balsamic vinegar over veggies (mix oil and vinegar together and use throughout cooking, i baked an hour then added the rest).
12. Place in preheated 425 oven and reduce heat immediately to 325.
13. Roast meat 35-45 minutes per pound until meat is 160 degrees in center or the meat has no pink, juices run clear and the color is grayish or white.
14. Let roast set up for 10-15 minutes before carving.

pork roast, onion, carrots, red pepper, bell pepper, yellow pepper, celery, green onions, salt, ground black pepper, onion, garlic, olive oil, balsamic vinegar

Taken from www.food.com/recipe/pork-roast-and-veggies-242553 (may not work)