Heat olive oil and butter in a pan or a large pot over high heat, and brown the roast on all sides. Once the roast is browned, continue cooking in a pot.
2 tbsp olive oil, 2 tbsp butter
Place the roast in a pot. Add carrot slices, halved onions (skin intact), rosemary, parsley, water, and pork stock.
2 carrots, 2 onions, Fresh parsley, Fresh rosemary, 1.5 liters water, 1.5 pork stock cubes
Cover the pot with a lid. Bring the contents to a boil and then reduce the heat to medium-low, allowing it to simmer. Cook the roast for approximately 2.5 hours or until the internal temperature reaches about 70 degrees Celsius.
Remember to turn the roast a few times during cooking.
Once the cooking time is complete and the internal temperature is reached, remove the roast from the pot and place it on a serving dish or cutting board. Let it rest, uncovered, for about 15 minutes.