Pork Roast Recipe – Deliciously easy pork roast recipe with vegetables and gravy, perfect for dinner tonight. How to cook a pork roast with simple seasoning in the oven.
My house is full of meat eaters. They love their meat, so I try to occasionally add a roast to our weekly menu.
A good pork roast recipe can stretch to more than just one meal, especially if you're careful about portion sizes. That means leftover pork for the win when it comes to more dinnertime meals (or leftovers for lunch).
Not only that, but a pork roast with vegetables can mean a one pot meal. I love cooking pork roast because it's an easy meal I can set and forget, even in the oven.
Did you know pork roast is a traditional Easter food for many families?
WHERE CAN I FIND THE RECIPE FOR PORK ROAST?
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the pork roast recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
TIPS FOR HOW TO COOK A PORK ROAST
This recipe is pretty simple. I use chicken broth, a yellow onion, and garlic for simple seasoning and flavoring.
- Your first step is to sear the roast in a Dutch oven. You want to brown all sides of your roast, and this usually takes about 10 minutes or so to do.
- Once it's seared, you can add all of the prepared vegetables into the pan all around the meat. We like to add potatoes, carrots, onion, and garlic.
- Then just bake the roast until it's fully cooked.
I didn't find it necessary with this roast because we cover it while cooking so it steams. But, depending on the size of your roast, you may want to parboil potatoes and veggies just a bit, so they get completely cooked in the amount of time they’ll cook with the meat.
You can also make a simple pork gravy with some of the leftover pork broth (instructions included in the recipe below).
PORK ROAST COOKING TIME
How long to cook pork roast really depends on a number of factors, including both your oven and the size of your roast.
We cooked ours for close to an hour or more, or until it came to temp.
SPEAKING OF PORK TEMPERATURE…
You want to make sure that it reaches the recommended internal temperature for pork, which is 145 to 160°F. We prefer not to mess around with pork and always let it come to temp before eating.
Use a meat thermometer to check the temperature of your roast before removing it from the oven.
MORE PORK RECIPES YOU’LL ENJOY:
KITCHEN TOOLS YOU’LL NEED TO MAKE OVEN ROASTED PORK ROAST
Dutch Oven – You can sear and bake all in one pan, making cleanup easier too.
Cute Pot Holders – Ok, so they don’t have to be cute, but it certainly doesn’t hurt anything.
PORK ROAST RECIPE
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- 1 tablespoon bacon grease
- 4 1/12 pounds pork roast, *
- 2 cups chicken broth
- 1 medium yellow onion, sliced
- 4 cloves garlic, minced
- 5 medium potatoes, chopped or chunked
- 5 medium carrots, peeled and chopped
- 1 cup pork broth
- 1/2 cup unbleached all-purpose flour
- 1 1/2 cups water
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- Pre-heat the oven to 350°F.
- Add bacon grease to the heated Dutch oven.
- Sear the roast in the Dutch oven, being sure to brown all sides. This may take about 10 minutes or so.
- Pour the chicken broth over the roast.
- Add the sliced onion, minced garlic, potatoes, and carrots all around the roast.
- Cover and bake at 350°F for about an hour, or until it reaches an internal temperature between 145° to 160°F.
- Once your roast and vegetables are fully cooked, you can make a simple gravy. You can make it right in the same pan after removing the contents, or in a different skillet.
- Whisk together the pork broth and flour over low to medium heat.
- Then add water, salt, and pepper to the broth mixture, and constantly stir until the gravy starts to thicken.
- Once the gravy has thickened enough to form a gravy, it's ready to eat.
- Pair the gravy with the pork roast and vegetables.
*This roast was a bone in pork roast.
Serving Size:8 servings
Amount Per Serving: Calories: 378Saturated Fat: 3gCholesterol: 147mgSodium: 1340mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 53g