Best Pork Roast EVER

Hi everybody! Mary Jane here. I saw a recipe that was called "Best Pork Roast EVER" and I remember thinking it sounded a little iffy, with its ten cloves of garlic, five different spices, and extended broiler/ flipping after two hours. But I jotted down some of the specifics and decided to try it. Now, my recipe doesn't have the rosemary or parsley or chopped garlic added to the bottom. I also only used carrots and potatoes for the veggies (the original had corn cob pieces, which I thought was odd). 

So, one large boneless pork roast.

2 TBS of season salt

2 TBS of pepper

2 TBS of garlic powder

2TBS of onion powder

-- rub into the top (not the fatty bottom)

Three cups of beef broth in the bottom of a stock pot. 

Add 6-7 chopped potatoes

about two cups carrots

TEN cloves garlic, whole (I KNOW, I was thinking the SAME THING)

One large sliced onion.

Lay the pork roast onto the veggies and broth, cover with foil and roast at 325F for two hours or so. Make sure the foil has a little hole for venting.

 After two hours or when the pork roast is done, take off the foil, turn to broil, flip the roast and replace for ten minutes.

 Eeeek. Looking burned. But I'm standing my ground. I belieeeeeeeeve... Flip again under broil for ten minutes.
                                           
I'm wondering if I should stop here after four minutes but I have resolved to follow the recipe. Unlike my usual way of playing fast and loose in the kitchen.

 Now, after ten minutes,  the top is very dark and crispy. Holding onto hope... Flip again.

 Bottom looks more burned. Flip again after ten minutes.

 Top looks VERY dry and I'm pretty sure I ruined the roast. Quietly researching recipes for "dry pork roast leftovers".
                                 
Leave it on a plate to rest for 30 minutes. (Like it did anything! I was the one hefting its fatty rump over and over. )
                                            
After 30 minutes, I dry my tears and start slicing. Hmmmmm.... Juice is flowing onto the plate. That's promising.
                                  
After cutting through the seasoned crust, it's very tender. I take a nibble... and rejoice!!! It is DELICIOUS!!! Tender, moist, flavorful, savory, fragrant, and NOT burned. *whew* HUGE relief!

 A few of the seasoned potatoes and carrots (and garlic, YUM) from the bottom of the pot.

 MMMMM, with a little of the "gravy". The original recipe had something about making it into a dark roux. I thought it was perfect the way it was.

So, there it is! The most perfect pot roast ever!! I hope everyone is having a wonderful week.