1/4 teaspoon salt
1/4 teaspoon ground black pepper
1-1/2 tablespoons dried thyme
1-1/2 tablespoons vegetable oil
2 medium onions, peeled and quartered
2 cups beef or mushroom broth
1-1/2 pounds red potatoes, scrubbed and quartered
3 carrots, scrubbed and cut into 1-inch-thick rounds
Season pork with salt, pepper and thyme. To a heated large stockpot add the oil; brown pork on all sides over medium-high heat, 7 to 8 minutes. Add onion and cook 3 more minutes. Add broth and stir, scraping the bottom to remove any browned bits. Reduce heat to simmer and cover. Cook until pork is almost tender, about 2½ hours.
Add carrots and potatoes, cover, and continue to cook until meat and vegetables are tender, about 30 more minutes. Remove meat from pan and let sit covered for 10 minutes. Slice roast into 1/4-inch thick slices and serve with onions, potatoes and carrots.
Makes 6 servings.