Description
Ultimate Pork Roast Recipe – the perfect slow roasted Sunday Pork Roast Recipe with yummy pork gravy! (dutch oven + crock pot instructions)
Ingredients
Scale
- 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 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 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 7. 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 while in the oven.
- 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.