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This old fashioned Pork Pot Roast is just as delicious as the recipe your grandma used to make!
There has been a touch of coolness in the air this week…and my mind immediately turns to delicious comfort foods like this Pork Pot Roast.
This is an old-fashioned, cooked low-and-slow in the oven, braised Pork Pot Roast – and your kitchen is going to smell amazing as it cooks! Even better – this is a super easy recipe!
How do you make Pork Pot Roast?
This Pork Pot Roast recipe starts with a four to five pound pork butt (aka pork shoulder) that is seasoned with salt and pepper, then seared on each side in a large Dutch oven until browned. Remove the seared pork to a platter.
In the same Dutch oven, sauté onions, celery and tomato paste for about three minutes – then add the pork back to the pot along with hot chicken or vegetable stock, and some fresh parsley. Cover and roast in the oven for two hours.
While your Pork Pot Roast cooks away – prepare a roux of melted butter and flour. This will be used to create a gravy when the pot roast is done cooking.
You can also use this cooking time to clean and cut the carrots, little potatoes, red onion, and green beans – which are added in batches to the pot with the pork after the two hours is up.
Once the pork and vegetables are cooked through, remove them to a platter, then make a gravy with a roux (just a fancy name for a butter and flour mixture) and the juices in the bottom of the pot.
How do I serve Pork Pot Roast?
Slice your cooked Pork Pot Roast against the grain into large slices and place on a platter with the vegetables on the side. Spoon some of the gravy over the top of the meat – reserving the rest to spoon more over each portion as it is served.
We also like to make leftover sandwiches with the sliced pork. Similar to a turkey leftovers sandwich, heat the pork and gravy, then pile the meat on some crusty bread and spoon some gravy over the top. (YUM!)
You may enjoy these other pork recipes:
- Grilled Pork Patty Melt
- Grilled Porterhouse Pork Chops
- Cider Glazed Bone-in Pork Roast with Apple Stuffing
- Milk Braised Pulled Pork with Mushrooms
- Beer Braised Barbecue Pork Butt
4–5-pound pork butt
1–2 teaspoons kosher salt
1/2 –1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large onion, peeled and cut into eight pieces
1 large celery stalk cut into eight pieces
2 tablespoons tomato paste
½ bunch flat leaf parsley, wrapped with twine for easy removal
1 pound carrots, peeled and cut into large slices on the bias
2 pounds little potatoes, left whole
1 large red onion cut into eight pieces
1 pound fresh green beans
6 tablespoons butter
10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons)
Preheat oven to 350 degrees F.
Place stock in a sauce pan and heat to hot. Keep burner on low while you sear the pork.
Salt and pepper all sides of the pork butt. You may use all or some of the salt and pepper listed.
Heat the olive oil over high heat in a large Dutch Oven and once shimmering hot, start searing the pork. Sear it for 4-5 minutes on each side, including top and bottom. Remove to a platter and lower heat to medium.
Add the onion, celery and tomato paste and cook for three minutes, stirring often.
Add pork back in along with hot stock and the parsley.
Cover and place in the oven for two hours.
While the roast is cooking, prepare the vegetables and make the roux.
To make the roux, in a small sauce pan over medium low heat, melt the butter and add the flour. Stir with a wooden spoon and cook for 4-5 minutes until starting to a turn golden color. Set aside.
After the two hours, remove the pot from the oven and remove the pork and parsley. Discard the parsley.
With an immersion blender, puree the liquid, onion and celery.
Add the carrots, potatoes and red onion back into the pot with the liquid and place the pork on top. Cover and cook 40 more minutes.
Remove from oven and add the green beans. Cover and cook 20 more minutes.
Remove the pot from the oven and remove the pork to your cutting board and the vegetables to a platter.
Over medium heat, add all of the roux to the liquid in the pot while whisking and then add the gravy color. Cook for a few minutes and pour into gravy boats. Strain if necessary.
Slice the pork against the grain into thick slices and serve with the vegetables and gravy.
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