This Pot Roast Recipe is made with pork shoulder, vegetables, and is roasted in the oven for two hours.

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Preheat your oven to 325°F (163°C).
In a large bowl, combine the flour, salt, pepper, and garlic powder. Dredge the pork shoulder or butt in the flour mixture, ensuring it's well-coated.
In a large Dutch oven or oven-safe pot, heat the butter and olive oil over medium-high heat. Brown the pork on all sides until it develops a golden crust. This step helps seal in the juices.
Remove the pork from the pot and set it aside. In the same pot, add the sliced onion and cook until it becomes translucent.
Add the carrots and potatoes to the pot, stirring them with the onions for a few minutes until they start to soften.
Place the browned pork back into the pot, nestling it among the vegetables. Sprinkle the dried rosemary and thyme over the meat and vegetables.
Pour in the chicken broth and red wine (if using). The liquid should come about halfway up the sides of the pork. Add the bay leaves.
Cover the pot with a lid and transfer it to the preheated oven. Roast for 2.5 to 3 hours or until the pork is tender and easily pulls apart with a fork.
Once cooked, remove the pot from the oven. Discard the bay leaves. Taste the broth and adjust the seasoning if necessary.
Garnish with fresh parsley just before serving.

Sear for Flavor: Before slow-cooking, sear the pork on all sides to create a flavorful crust and seal in juices.

Choose Marbled Cuts: Opt for well-marbled cuts like pork shoulder or butt for a more succulent and tender result.

Customize Vegetables: Experiment with vegetables based on personal preference, adding variety to the dish.

Fresh Herbs for Aroma: If available, use fresh herbs in addition to or instead of dried for a more aromatic flavor.

Low and Slow: Allow the pot roast to cook at a low temperature for an extended period, ensuring tenderness and flavor development.

Balance the Liquid: Ensure the liquid level covers about halfway up the pork for a moist and flavorful result.

Wine for Depth: Adding red wine enhances depth, but it's optional; adjust quantities based on personal preference.

Check for Doneness: Test doneness by ensuring the pork easily pulls apart with a fork.

Rest Before Serving: Let the pot roast rest for a few minutes before serving to allow juices to redistribute.