Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pork roast (pieczeń wieprzowa) in the polish style. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Pork Roast (Pieczeń Wieprzowa) in the Polish Style is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Pork Roast (Pieczeń Wieprzowa) in the Polish Style is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook pork roast (pieczeń wieprzowa) in the polish style using 15 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Pork Roast (Pieczeń Wieprzowa) in the Polish Style:

1. Get 1 package Lipton Mushroom Onion Soup mix
2. Make ready 1 cup water
3. Prepare Olive oil spray
4. Prepare 1 3-to-4 pound boneless Boston Butt Roast
5. Make ready 1 large onion, halved
6. Make ready 3 stalks celery, coarsely chopped
7. Take 4 cloves garlic, halved
8. Get 1 teaspoon garlic powder
9. Get 4 medium potatoes, cut into chunks
10. Take 4 carrots, peeled and cut into 1-inch chunks
11. Prepare 2 tablespoons fresh rosemary, finely chopped
12. Make ready 2 teaspoon fresh thyme, finely chopped
13. Prepare 2 tablespoons olive oil
14. Make ready Salt and coarse black pepper to taste
15. Prepare 2 tablespoons corn starch dissolved in 1/2 cup water

Steps to make Pork Roast (Pieczeń Wieprzowa) in the Polish Style:

1. Heat oven to 350 degrees.
2. Mix Lipton Mushroom Onion Soup mix with 1 cup water and set aside.
3. Spray a Dutch oven with olive oil spray or coat with olive oil.
4. Coarsely chop 1/2 of the onion. Put onion and celery in bottom of Dutch oven. Place roast on top. Make 8 1-inch slits about 1-inch deep in top of roast and place a half clove of garlic in each slit.
5. Pour soup mix over roast. Sprinkle with 1/2 teaspoon each of salt and coarse black pepper. Sprinkle 1 teaspoon garlic powder on top of roast.
6. Cover Dutch oven and place on top of stove and heat just until it just comes to a boil. Remove from heat and place Dutch oven into oven and bake for 90 minutes. Remove from oven.
7. Combine potatoes, carrots, and 1/2 onion coarsely chopped in a large bowl. Add rosemary, thyme, and salt and pepper to taste, and stir to combine. Add to pork roast.
8. Return pork roast to the oven and bake covered for an additional 60 minutes. Remove from oven and allow to cool for about 15 minutes. Place pork on cutting board and remove strings. Cut pork into 1/2 inch slices. Removed vegetables from Dutch oven and place in serving bowl.
9. Add corn starch slurry to Dutch oven, stir to combine with drippings in the pan and bring to a boil on top of stove. Reduce heat and simmer for about 5 minutes or until gravy thickens. Plate pork roast and vegetables. Top with gravy if desired or serve on the side.
10. Leftovers make great pork barbeque sandwiches!
11. Ready to serve and ENJOY!

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