I like to cook my roast whether beef or pork very slow and all day.

Place your roast in a oven proof deep roasting pan with a lid. Season roast with the salt and pepper and combine your chicken bouillon and water and pour over roast.

Set temperature at two hundred and seventy five degrees and cook for 5 to 6 hours. Once roast is basically falling off the bone, add root vegetables and cook for an additional hour until vegetables are done to your liking.