Ingredients: - 
2.7kg – 3.5 kg pork roast,
1 Tbsp paprika,
2 tsp salt,
1 tsp fresh ground pepper,
5 large carrots, peeled and roughly chopped,
1.37kg potatoes, peeled and quartered,
1 large onion, cut int chunks,
6 cloves garlic, minced,
2 tsp fresh rosemary, chopped,
Olive oil,
1 loaf of garlic bread’
Fresh chopped parsley for garnish - 
Gravy: - 
3 Tbsp flour,
3 cups chicken stock,
Salt and pepper to taste - 
METHOD: - 
Preheat oven to 170°C (fan bake)
Season pork with paprika, salt, and pepper. Drizzle 1 Tbsp olive oil over roast and gently pat 1/2 of the minced garlic and 1 tsp rosemary on the roast.
Place pork in roasting pan fat side up in the middle oven rack and roast uncovered for 2 hours.
While pork is roasting, put potatoes, carrots, onions, the rest of the garlic, rosemary add salt and pepper to taste in a bowl, drizzle with olive oil, and give it a good toss. 
Add the veges into the pan with the roast.
Return the roasting pan to the oven and roast for a further 1 - 1 1/2 hours, or until the meat and the veges are cooked.
If the meat is browning to quickly cover with tin foil.
When cooked remove the roast and the veges from the pan and place on a to a serving platter, cover gently with foil, and let roast rest 15 mins before carving - 
For the Gravy: - 
Place the roasting pan with fat over medium-high heat and whisk in flour until combined, add in chicken stock and whisk until combined. Simmer for 5-10 mins until desired consistency. Add salt and pepper to taste.

Serve with warm garlic bread .