Jenn's Stuffed Pork Roast and Veggies

Ingredients

• 0.3 cup baby spinach packed
• 0.3 cup butter melted
• 4  carrots quartered
• 1 teaspoon parsley fresh chopped
• 1 sprig rosemary fresh chopped
• 1 clove garlic chopped
• 1 tablespoon garlic powder 
• 1 teaspoon kosher salt 
• 3 tablespoons olive oil divided
• 1  onion quartered
• 1 tablespoon onion powder 
• 1 teaspoon cracked pepper black
• 7  pineapple pieces dried
• 4 pound center cut pork roast bone-in
• 1 teaspoon poultry seasoning 
• 3  yukon gold potatoes peeled quartered

Equipment

• bowl
• frying pan
• paper towels
• oven
• knife
• pot
• roasting pan
• aluminum foil
• kitchen towels
• kitchen twine

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. With a kitchen towel or paper towels, pat dry the pot roast. Turn roast fat side up. With a paring knife, cut deep slits between each rib. Stuff each slit with spinach and dried pineapple. Wrap the roast with butchers' twine to hold the meat together.
3. In a large bowl, stir together rosemary, parsley, poultry seasoning, garlic, garlic powder, onion powder, salt, cracked pepper, butter, and 1 1/2 tablespoons oil. Rub half of the mixture over the roast and inside the slits.
4. Heat 1 1/2 tablespoons oil over high heat. Sear the roast, turning to brown on all sides, about 5 minutes.
5. Transfer roast to a roasting pan fat side up; scatter carrots, potatoes, and onion around the roast.
6. Pour remaining rub mixture over vegetables.
7. Roast, uncovered, in a preheated oven for 2 1/2 hours, until the internal temperature of the roast reads 145 degrees F (63 degrees C).
8. Remove roast, cover with an aluminum foil tent, and let rest 20 minutes to 1/2 hour to ensure moistness. Slice along each rib, and serve with pan gravy.