Roast pork with roast potatoes and veg

Serve up this easy pork roast with mustard gravy, crispy roasties, tender carrots and broccoli.

Serves: 4

Preparation time:  20 minutes

Cooking time:  2 hours

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You will need

  • 1kg pork shoulder slow roasting joint
  • 2 tablespoons olive oil
  • 1.25kg potatoes, cut into small chunks
  • 500g carrots, peeled and sliced
  • 500g frozen broccoli florets
  • 1 tablespoon plain flour
  • ½ vegetable stock cube, made up to 400ml with hot water
  • 1 teaspoon mustard
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Recipe Information

Step by step guide to making Roast pork with roast potatoes and veg

  1. Preheat the oven to 220ºC, fan 200ºC, gas mark 7. Place the pork in a large roasting tin and brush with the oil. Cook for 30 minutes, then turn down the heat to 190ºC, fan 170ºC, gas mark 5.
  2. Add the potatoes to the pan and cook for 1¼-1½ hours, until the pork is cooked through and the potatoes are crisp. Remove from the oven. Place the pork and potatoes in a serving dish and keep warm.
  3. Meanwhile, cook the carrots in a large pan of boiling water for about 4 minutes. Add the broccoli and cook for a further 3-4 minutes, until the vegetables are tender. Drain and keep warm.
  4. To make the gravy, pour off all but 2 tablespoons of the pork juices left in the roasting pan. Place on the hob, stir in the flour and cook for 1 minute. Remove from the heat and gradually add the stock, stirring. Return to the heat and bring to the boil, stirring in the mustard.
  5. Carve the pork and serve with the potatoes, vegetables and gravy.

Cook's tip: Leftover roast pork is great in sandwiches. Cool the pork and wrap tightly in clingfilm or foil. Store in the fridge for up to 48 hours.

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Nutritional information for Roast pork with roast potatoes and veg

Nutritional information for Roast pork with roast potatoes and veg

Nutrition type per serving
Calories 724 kcal
Total Fat 19.6g
Saturated Fat 5.5g
Salt 1.1g
Sugar 15.4g

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