Pork Roast Recipe is the perfect slow roasted Sunday Pork Roast Recipe with yummy pork gravy! Dutch Oven and Crock Pot instructions included. Take it to the next level with an optional pork roast seasoning and marinade.
Best Ever Pork Roast Recipe
We are huge fans of Sunday Supper over here at The Wooden Skillet and this recipe is made for a cozy Sunday family dinner night. It’s a recipe that takes time and love to make, has great depth of flavor and is classic comfort food! We have added in options for both a seasoning/dry rub AND marinade (feel free to do one or the other or both). We also have options for cooking your potatoes and veggies in with the roast OR we have other options for serving (garlic green beans and mashed potatoes). Finally, we have an epic pork gravy to pour over everything at the end! Cannot wait for you to try this one!
Why This Recipe Works
- Seasoning + Marinade: we have options for both here! I used both while testing and the result is amazing. As always, do what works best for you!
- Searing: This seals in the those juices while cooking.
- Slow Roasting: pork roasts tend to do best when they are cooked low and slow.
- Adding Veggies Later: if you opt to add in veggies, we don’t recommend adding those in at the beginning of the cook time – add them in partway through so they don’t get mushy.
- Gravy: because homemade gravy make everything better.
Pork Roast Ingredients
- pork roast seasoning: we have put together a delicious seasoning just for this recipe! It is so good!
- pork roast marinade: there is an option to not only season your roast but you can also marinate it if you want! Not required, but sometimes it’s fun to take that extra step.
- olive or avocado oil: this ingredient is divided (aka used at two separate steps of the recipe) – once to sear the roast and once to saute the garlic and onions.
- pork roast: feel free to use a pork butt or pork shoulder. You can use a bone-in or a boneless; either will work. I like using a bone-in because there is more flavor. A boneless will cook a bit faster so just keep an eye on that internal temperature.
- garlic + yellow onion: these are two classic ingredients that build a great foundation for flavor. We saute these before adding the other cooking liquid to the pan.
- beef broth: used to deglaze the pan after searing the roast and also the base of the cooking liquid.
- red wine: you can use red wine or you can easily substitute pomegranate juice.
- soy sauce + worcestershire sauce: these add a bit of saltiness and umami to the cooking liquid.
- kosher salt + ground black pepper: because you gotta season it!
- lemon juice: adds a bit of acidity.
- herb bundle: love using herb bundles and they are so pretty!
- carrots + celery: you can omit these if you would prefer to make an alternative side dish.
- baby yukon gold potatoes: these can also be omitted if you want to make mashed potatoes instead.
What Cut of Pork is a Pork Roast
Generally, a pork roast is either a pork butt or a pork shoulder. Either work in this recipe.
Make it Three Different Ways
- Roast baby yukon gold potatoes and veggies with the pork roast: this a very traditional method – everything is cooked in one pot so it is super easy!
- Omit the baby potatoes and make mashed potatoes instead: if you would rather make some mashed potatoes to go with that gravy the just omit the baby potatoes in the Dutch Oven.
- Omit baby potatoes and veggies: you don’t have to add potatoes or veggies into the Dutch Oven – you can make other side dishes to go along with you roast (like these Garlic Green Beans)! Do whatever works best for you!
Crock Pot Pork Roast (optional)
We have included instructions on how to make this in the crock pot (aka slow cooker) and in a Dutch Oven. Just check out the Notes section of the recipe card below for crock pot instructions.
How to Cook a Pork Roast
Feel free to take your pork roast out and bring it to room temperature before cooking, although this isn’t required.
Combine your pork roast seasoning and rub all over the pork roast; ensure you get into every little nook and cranny.
If you choose to do the marinade, now would be the time to mix that up and then let the roast soak in that for a minimum of 30 minutes.
If you marinated your roast, shake off any excess marinade. Bring your Dutch Oven to medium-high heat and sear the roast on all sides.
You will remove the roast and set aside on a plate. Then, saute some garlic and onions and add in your cooking liquid. Place your roast back in along with your herb bundle.
After the roast cooks for a while you will add in veggies and potatoes.
Once the roast is done, let it rest a bit. Then remove the roast and veggies/potatoes and use the liquid to make some gravy.
Enjoy!
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Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Ultimate Pork Roast Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 40 minutes
- Total Time: 3 hours 55 minutes
- Yield: 10 servings 1x
- Category: Dinner/Entree
- Method: Oven + Slow Cooker
- Cuisine: American
Description
Ultimate Pork Roast Recipe – the perfect slow roasted Sunday Pork Roast Recipe with yummy pork gravy! (dutch oven + crock pot instructions)
Ingredients
- 1 batch pork roast seasoning
- (optional) 1 batch pork roast marinade
- 2 tablespoon olive or avocado oil, divided
- 3–5 pound bone-in pork roast (pork butt or pork shoulder)
- 1 tablespoon + 1 teaspoon garlic, minced
- 1/2 large yellow onion, diced
- 1 3/4 cups beef broth
- 1/4 cup red wine (pomegranate juice works as a substitute)
- 3 tablespoons soy sauce
- 1 teaspoon worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon lemon juice
- 1 herb bundle (fresh rosemary, oregano and thyme)
- 1–2 carrots, peeled and cut into 1 inch pieces
- 1–2 stalks celery, cut into inch pieces
- Approx. 1 pound baby yukon gold potatoes*
Instructions
- Preheat your oven to 450 degrees F.
- Combine your pork roast seasoning; set aside. Place your pork roast on a large plate or cookie sheet. Pat dry with clean paper towel. Rub all over with the pork roast seasoning, making sure you get into every nook and cranny. (See *Notes if you are also marinating your pork roast).
- Place a large Dutch Oven on the stove top (I used a 5.5 qt) and bring it to medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Sear the pork roast on all sides (about 2-3 minutes per side). Remove pork roast and place on a plate; set aside.
- Add 1 tablespoon of olive oil; swirl to coat the pan. Add garlic and onions; move around the pan as they cook down and the garlic becomes fragrant, about 1 minute.
- Add broth to deglaze the pan; use a wooden spoon to ensure you scrape up all the bits from the bottom of the pan.
- Add red wine, soy sauce, worcestershire sauce, salt, pepper and lemon juice. Stir to combine. Place pork roast back into the Dutch Oven and nestle the herb bundle next to it.
- Place in the oven, middle rack and uncovered. Let cook 30 minutes.
- Reduce oven temperature to 350 degrees F, cover and let cook 1 hour and 30 minutes.
- Remove from oven and add carrots, celery and potatoes (if using). Sprinkle vegetables with kosher salt and ground black pepper.
- Place back in the oven, covered, for another 1-1.5 hours, or until the pork roast reaches an internal temperature of 160-170 degrees F (use an internal meat thermometer).
- Remove from oven and let rest 10 minutes.
- Remove pork roast and vegetables and place on a large plate or platter. Cover with foil.
- Use remaining liquid/drippings to make homemade pork gravy.
- Serve immediately and enjoy!
Notes
- *Pork Roast Marinade: if you also want to marinate your pork roast then, after Step 4, place your pork roast in a deep baking dish or bowl and pour your marinade all over ensuring the pork roast is fully covered. Let marinate for at least 30 minutes. Shake off excess marinade before continuing on to Step 5.
- *Potatoes: you can omit the potatoes and serve with mashed potatoes instead if you want! You could actually omit all the veggies and serve the roast with mashed potatoes and garlic green beans!
- Slow Cooker: follow the directions above through Step 5. Then place the pork roast and remaining ingredients (except the extra tablespoon of olive oil) into your slow cooker. Cook on LOW for approx. 8 hours. If you don’t want like your veggies too soft, feel free to add those in about halfway through the cook time.
- Covered or Uncovered: make sure your Dutch Oven is uncovered for the first 30 minutes only (Step 7) then cover for the remaining cook time.
- Can I use Pork Loin: I wouldn’t recommend swapping out a pork loin for your pork roast. They are very different cuts of meat and cook differently.
- Other Potatoes: you could also use baby red potatoes instead of the baby yukon gold potatoes. I wouldn’t use russet potatoes in this specific recipe.
- Gravy Recipe: here is a homemade pork gravy recipe to serve with this recipe!
- Temp High to Start: we start off high in the oven to give the outside of the pork even more of a sear. Then we drop it down for the remainder of the cooking time.
- Storage: Store leftovers in a airtight container in the refrigerator for up to 3 days.
Tim says
I’ve made this dish before and it’s great. I noticed the instructions say to leave the dutch oven uncovered. I normally cover to preserve moisture and keep the liquid from evaporating too quickly. Do others cover or leave uncovered?
CJ says
I’m wondering the same. Thought maybe to cover it after the high temp and drop down?
Hannah says
I made this for dinner tonight and it was phenomenal! I did the whole shebang- rub, marinade, gravy, carrots and potatoes, and served with roasted brussels.
I am *almost* disappointed it was so dang good, because while I’ve definitely made less involved pork roast recipes, there is no going back after trying this one!
Erin says
That makes me so happy to hear, Hannah!!
Cole says
This was fabulous, I cooked all three recipes referenced: garlic green beans and gravy. Everyone loved everything, thank you.
Erin says
That’s amazing, Cole!! Makes my day to hear that – thanks so much for taking the time to come back and leave a rating and review – I appreciate it!
Lacey says
This was amazing!!! My husband is super picky and he loved it. I didn’t use celery or the herb bundle but it didn’t matter. I did sauté my onions and garlic in bacon grease. (True southerner) I also added more beef broth but we had a 7pound boneless pork roast. Highly recommend!!! Only wish you would add the reheat instructions so I don’t screw this up🤣🤣
Tracy says
I followed the directions to a T, up until the point where all of the liquid was cooked out in the uncovered dutch oven, approximately 30 minutes after lowering the temperature. From there, I had to improvise and transfer the roast into a different pan, as the liquid and herbs burnt to the bottom of the dutch oven, added more beef broth and continued to cook, covered.
Erin says
So sorry that happened, Tracy! I have never had that issue with this recipe, but you absolutely did the right thing by just adding more beef broth!
Lisa says
I did use a huge pork loin with bone in and it turned out fantastic!
Erin says
So happy to hear that, Lisa!
Brooke Carlock says
Wonderful! So much more flavorful than any other pork roast I’ve made. I was going to cook mine in the crockpot but I’m thrilled I didn’t because the top had a full layer of crispy fat on it and it was positively delightful.
Erin says
I am so happy to hear that, Brooke! Thanks so much for coming back to leave a review – I appreciate it!
Brie says
I never take the time to rate recipes but this one is amazing. The pork turned out so tender, moist and flavorful. My very picky family all loved it. And it is not a hard recipe so even better! Definitely going in to my dinner rotation.
Erin says
I am so happy to hear that, Brie! Thank you so much for coming back to leave a review – I really appreciate it!
nora says
making this right now, it looks and smells delicious, it’s a chilling day, another hour and on to making the gravy..
Erin says
Thanks, Nora!
nora says
OMGosh, that was one of the best roast I ever made… the gravy was delicious.
Natalie says
Can I bake the roast in an electric roasting pan
Erin says
Hi Natalie – I have never tested this in an electric roasting pan, but let me know if you try it!
Ann says
Have you tried this in a pressure cooker/instant pot? I’m thinking high pressure for probably an hour, then broil it to get the crispy/caramelized coating (if you can get it out of the instant pot without it falling apart).
Caitie says
This is delicious!! We are Paleo, so I used coconut aminos instead of soy sauce in the marinade. Then I added the dry rub seasoning and since I ended up baking it with the marinade too, I didn’t need the extra liquids in the listed recipe! So flavorful and my special needs son who doesn’t like new things loved it too! My hubby was thrilled with this recipe and said I need to save it to make it again and again! Thanks for an amazing recipe!!
Erin says
I am so happy to hear everyone loved this one, Caitie! Yay! Thanks so much for coming back to leave a review and rating – I so appreciate it!
Caitie says
It’s so good that we are making it for Christmas dinner tomorrow too! ❤️ thanks again for a great recipe!!
Erin says
so happy to hear that!!!
Gayle Daniels says
Is the liquid supposed to be low Witt the shoulder roast in the Dutch oven in the over another hour with vegetables and potatoes, uncovered? Thank you
Rina says
Hi. I have a pork loin and your recipe sounds so good. Will it be ok to use a loin. I’ve already seasoned and it’s marinating.
Erin says
Hi! I wouldn’t recommend this recipe for a pork loin, however if you want to go for it it I would reduce the cook time and maybe follow the directions in this recipe: https://diethood.com/pork-loin-roast-recipe/
Christy says
I just made this for dinner. It was wonderful! Pork was very moist. The veggies were wonderful. Will make this again!
EH says
Perfect addition to our Sunday Supper! So good!
Katie says
This dish is really amazing. I just only used salt & pepper for seasoning on the pork (I’m a simple kinda girl, lol) the gravy was rich and flavorful and the pork just fell apart. Really amazing dish.
Erin says
So happy to hear that, Katie!! Yes, totally glad you just stuck with salt and pepper if that is what you prefer – sometimes I do that as well 🙂 So happy you enjoyed it and thanks so much for taking the time to come back and leave a review!