Pork Pot Roast

Pork Pot Roast is the ultimate cozy meal: slow-cooked until tender and packed with rich, savory flavor. Made with pork, aromatic veggies, and a flavorful broth, it’s an easy, comforting dinner everyone will love!

Why I Love This Pork Roast Recipe

Pork pot roast is one of those dishes that brings me right back to the kind of comforting, home-cooked meals I love. There’s something about slow-cooked pork that fills the kitchen with warmth, making it feel like a special occasion, even on an ordinary day. I love how simple ingredients come together to create something incredibly flavorful and satisfying.

What I enjoy most is how tender the pork becomes after hours of slow cooking. It soaks up all the savory, deep flavors, creating a dish that’s both hearty and elegant. A little acidity balances everything, and by the time it’s ready, the roast practically falls apart. Served with mashed potatoes or roasted vegetables, it’s the kind of meal that feels like pure comfort.

Beyond the incredible flavor, I love how easy this dish is. It’s a one-pot meal that practically cooks itself, making it perfect for a Sunday dinner or a cozy gathering with friends. And any leftovers are just as good, if not even better, the next day!

Pork Pot Roast Ingredients

The most simple, homey ingredients come together to form this delicious pork roast recipe:

• Pork roast is the star of this comforting meal, giving a variation to the typical beef.
• Dried onion forms part of the spice rub for the pork roast, adding flavor to the cut prior to roasting.
• Dried garlic complements the dried onion for the spice rub, giving a tangy flavor without burning during the roast.
• Black pepper adds a hint of spice to the dish, creating a layered flavor that pairs well with the other spices.
• Dried rosemary gives a deeper herbal flavor to the dish, adding to the dried onion and garlic.
• Dried thyme pairs with the rosemary to bring an herbal flair.
• Kosher salt seasons the meat, bringing out the flavor while maintaining moisture.
• White wine adds a hit of acidity, deglazing the fond from the pan and creating a layered flavor.
• Chicken stock adds additional flavor and liquid to create an ideal roasting environment.
• Shallot adds a nice base of vegetable flavor without overpowering the dish like onions tend to do.
• Garlic cloves melt into the chicken stock and wine surrounding the meat, releasing their flavor to pair with the shallots.
• Potatoes roast with the pork, becoming tender and soft in the pot, absorbing the flavor from the meat.
• Carrots soften alongside the potatoes and the meat, becoming soft while still maintaining some texture.
• Fresh rosemary provides a woody, fresh taste to the vegetables, releasing flavor as it roasts.
• Fresh thyme complements the rosemary to form a combination of herbal flavors.

How to Make This Pork Pot Roast Recipe

There are four easy steps to preparing the perfect pork pot roast:

1. Prepare the meat
2. Sear the meat
3. Roast the meat
4. Assemble the dish

Step 1: Prepare the meat. Mix together the dried garlic, dried onions, black pepper, dried rosemary, dried thyme, and kosher salt. Remove a small amount of fat from the roast, if desired. Coat all sides of the meat in the spice mixture, evenly covering it. If using a boneless piece of meat, truss the cut with butcher’s twine.

Step 2: Sear the meat. Heat oil in a Dutch oven over medium heat. Place the meat into the pot and brown each side. Cook until a crust forms and a small amount of fond has been created. Remove from the pot and set aside. Pour in the white wine and cook for one minute, scraping up the fond from the pot. Remove from the heat.

Step 3: Roast the meat. Add chicken stock to the pot. Place in the roast and add the shallots and garlic cloves around it, removing the peel. Place on the lid and roast in a 325°F oven for 2 ½ hours.

Step 4: Assemble the dish. Break down the potatoes and carrots into large, bite-sized pieces. Add into the pot, surrounding the meat. Add in the sprigs of fresh thyme and rosemary. Season the vegetables with kosher salt and pepper. Place the lid overtop the pot and place back in a 325°F oven for 1 to 1 ½ hours. Remove from the oven. Cut off the twine and remove the sprigs of rosemary and thyme. If desired, cut the pork into slices. Serve warm.

Pro Tips for Success

• When tying the meat up, use a butcher’s knot. Use butcher’s twine to wrap around the meat, making an “x” at the top. Bring one end through the gap twice, then pull tight against the meat. This holds the twine in place, and you can proceed to make a double knot. 
• Do an initial roast of the meat before adding the vegetables and finishing the roast. This way, the vegetables can maintain some of their texture and won’t become mushy.
• If a crispier potato is desired, remove the meat from the Dutch oven and place the pot back in the oven without the lid. This will allow the heat to circulate more, bringing a crispier texture.

Variations and Substitutions

There are many ways to make this dish fit your own personal preferences. Here are just a few:

• Alter the veggies or fresh herbs used in the dish. Celery is an additional vegetable that is typical for a roast. Bay leaves can also be added with the thyme and rosemary.
• Chicken broth can be interchanged with the chicken stock. Both provide flavor to the meat.
• Swap the pork shoulder for beef. Make sure to check out my classic pot roast recipe for this swap-out!

Frequently Asked Questions

More Classic Recipes

• Braised short ribs
• Beef shepherd’s pie (cottage pie)
• Chicken pot pie
• The best homemade goulash
• Classic pot roast
• Sweet barbecue baby back ribs
• Chicken enchiladas

How to Make This Pork Pot Roast Recipe