Sprinkle roast with seasoned salt and pepper. Place on a rack in a large roasting pan.
Roast in a 325 degree F oven for 1 to 3 hours or until a meat thermometer inserted in center registers 160 degree F.
Arrange potatoes in a shallow baking pan. Cover and bake in oven beside roast for 1-1/4 to 1-1/2 hours or until tender.
Remove roast from pan; keep warm.
Measure 1/4 cup drippings and browned bits from roasting pan. Place in a medium saucepan. (If you don't have enough drippings, add cooking oil to make 1/4 cup.) Heat drippings over medium heat. Stir in flour. Add water all at once. Add beef bouillon granules. Cook and stir until thickened and bubbly.
Pour half of gravy over the potatoes in baking pan. Bake for 10 minutes.
Serve thick-sliced pork with potatoes and remaining gravy. Makes 16 servings.
