It was time to try out a pork butt roast, also known as a Boston butt roast with spicy potatoes and mushroom gravy, as I have been trying out all sorts of mushroom gravy dishes lately.
Boston Pork Butt Roast with Spicy Potatoes and Mushroom Gravy
- 3-4 lbs pork butt roast also known as a Boston butt roast
- 3 lbs potatoes peeled and sliced
- 1 tbsp garlic minced
- 1 tsp dried thyme
- 1 tsp dried sage
- 3 tsp sea salt flakes
- 1 1/2 tsp pepper
- 1 large onion cut to circles
- 3-4 cups white or cremini mushrooms sliced
- 1 1/2 cups chicken broth
- 4 bay leaves
- 2 tsp dry vegetable seasoning
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 2 tbsp plant oil
- 2 tbsp cornstarch
- 1/3 cup water
- Put the potatoes peeled and cut into slices and mix with plant oil, dry vegetable seasoning, cayenne pepper, garlic powder, 1/2 tsp pepper and 1 tsp salt. Line up spicy potatoes on baking paper in bottom of casserole.
- Pat the pork butt roast dry with paper towels.
- Take thyme, sage, minced garlic, salt and pepper and sprinkle onto the roast in an even layer.
- Arrange the mushrooms and onions around the roast in an even layer. Pour the chicken broth into the bottom of the casserole.
- Place the foil on top and bake the roast on 375F for 2 hours and 30 minutes.
- To make the mushroom gravy, transfer the roast to a serving platter and cover with foil to keep hot. Remove the bay leaves and if wanted, the large pieces of onion ( I leave them in though.)
- Whisk together 2 tbsp of cornstarch with 1/3 cup of water. Slowly whisk into the mushroom mixture in the bottom of the casserole until it's smooth and creamy. You may not have to use all of the mixture, just add enough to bring it to the desired consistency.
- Slice the roast and serve with the gravy on top.