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Preheat oven to 300 degrees
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Tie up your roast using cooking twine (optional see notes)
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In a small bowl add the 2 tablespoons olive oil, paprika, salt, pepper, 1/2 of the garlic, rosemary and thyme and mix until combined.
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Rube the mixture all over the pork roast.
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Place pork in roasting pan fat side up in the middle oven rack and roast uncovered for 4 hours.
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While pork is roasting, put potatoes, carrots, onions, 2 tablespoons olive oil and the rest of the garlic, sprinkle with salt and pepper and give it a toss. Remove roast from oven and add veggies to the roasting pan. Return to oven and roast 2 more hours. Or until internal temperature reaches 185-190 degrees
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Remove roast and veggies (leave drippings in pan) to a serving platter, cover gently with foil, and let roast rest 15 minutes before carving
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For the gravy
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Place the roasting pan with drippings over medium-high heat (or pour in a saucepan) and whisk in flour, add in chicken stock and whisk until combined. Simmer for 5-10 minutes until desired consistency. Add salt and pepper to taste.
