1 5-pound pork butt roast
1 carrot, cut into 1" pieces
2 stalks celery, cut into 1" cubes
1 large onion, cut into 1" cubes
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh marjoram, chopped
1 tsp fresh sage, chopped
1 quart water
Salt & pepper to taste

Pork Butt Roast

1. Place carrots, celery and onions in roasting pan.
2. Put pork on top of mixture and season with herbs, salt and pepper.
3. Roast in oven at 350 degrees F until internal temperature is 150 degrees F.
4. Remove pork, add 1 quart of water to roasting pan. Bring back to a boil, scrapping bottom of pan to release flavor.
5. Strain liquid and serve as an au jus over sliced roast pork.