Sunday roast with vegetables Recipe

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1 vote | 1818 views

Extraordinary succulent pork roast soft on the inside and crispy on the outside.

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $5.68 view details


Rub the rib roast on all sides with sunflower oil. With a sharp knife make few incisions in the meat and fill them with salt.
Rub the roast on all sides with remaining sea salt and pepper. Place into the small oven pan and roast for about 20 minutes at 220°C, then reduced the temperature to 150°C and continue roasting for 1h 30-2 h.
Remove the meat from the pan, wrap in aluminium foil and let it stand for 15-20 minutes before cutting.
In the same roasting pan bake potatoes and carrots in the remaining meat juices for 30 minutes at 220°C.
Transfer carrots and potatoes then to the frying pan, sprinkle with rosemary and fry on high heat until the potatoes are golden brown.
Add the mushrooms, stir and fry for additional 3-4 minutes.
Before serving, remove bones from the meat and cut into smaller slices. Serve with vegetables and a red cabbage salad seasoned with pumpkin seed oil and wine vinegar.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 821g
Recipe makes 4 servings
Calories 1034  
Calories from Fat 574 56%
Total Fat 63.97g 80%
Saturated Fat 17.45g 70%
Trans Fat 0.46g  
Cholesterol 168mg 56%
Sodium 1487mg 62%
Potassium 2519mg 72%
Total Carbs 72.86g 19%
Dietary Fiber 14.0g 47%
Sugars 10.12g 7%
Protein 45.1g 72%
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  • ShaleeDP
    March 3, 2014
    I like this coz I like roasting meat. the taste is very full.

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