Dutch Oven Pork Roast

5 from 1 vote

This one-pot Dutch oven pork roast is made with simple ingredients, cooked on the stovetop, and served with tender pork, flavorful vegetables, and a rich gravy.

Prep Time15

Cook Time1 50

Course: Beef, Pork and Lamb, Main Course

Cuisine: American

Servings: people

Calories: 303kcal

Author: Adina

Equipment

Large Dutch oven

Ingredients

2 lb pork roast 1 kg, Note 1
fine sea salt and ground black pepper
1 ½ tablespoons Dijon mustard or plain yellow mustard
2 tablespoons vegetable oil
1 tablespoon butter
2 onions chopped, about 10 oz/ 300 g
2 garlic cloves
2 large carrots peeled and cut in half
5 black peppercorns
2 whole cloves minced
1 teaspoon thyme
2 bay leaves
2 cups beef broth 500 ml
2 tablespoons cornstarch
3-4 tablespoons cold water
1 teaspoon balsamic vinegar or more to taste

Instructions

Prepare the pork: Pat the pork dry with paper towels. Season generously with salt and pepper, then rub it with mustard.
2 lb pork roast / 1 kg + fine sea salt and ground black pepper + 1 ½ tablespoons Dijon mustard
Sear: Heat oil in a Dutch oven. Brown the pork on all sides on medium-high heat, about 5 minutes per side. Add butter and chopped onions, stirring for about 2 minutes until the onions turn lightly golden. Stir in minced garlic and cook for another minute.
2 tablespoons vegetable oil + 1 tablespoon butter + 2 onions + 2 garlic cloves
Add ingredients: Push the meat slightly to the side, scrape the bottom of the pot, push the pork back into the middle of the pot, and pour in the broth. Add the peeled and halved carrots around it, peppercorns, thyme, bay leaves, and beef broth. Stir a bit to combine.
2 large carrots + 5 black peppercorns + 2 whole cloves + 1 teaspoon thyme + 2 bay leaves + 2 cups beef broth / 500 ml
Simmer pork roast: Bring to a boil, cover with a lid, reduce heat to low, and simmer for 80–90 minutes. The pork is done when its internal temperature reaches 145°F/63°C (Notes 2 and 3).
Remove the meat and the carrots from the pot and keep them warm until you make the gravy.
Make gravy: Whisk cornstarch with cold water in a small bowl to make a thick but pourable slurry. Gradually whisk the slurry into the pot and simmer for about 1 minute until the sauce thickens. You can thicken the gravy directly in the pot, or for a super smooth version, you can strain it into a small pot and thicken it there.
2 tablespoons cornstarch + 3-4 tablespoons cold water
Adjust the flavor with balsamic vinegar, salt, and pepper to taste.
1 teaspoon balsamic vinegar + fine sea salt and ground black pepper

Notes

Choice of meat: I’ve made this dish with pork loin, shoulder, and butt, and all turned out delicious. Pork loin is leaner, holds its shape well, and is ideal for slicing cleanly. On the other hand, the shoulder or butt has more fat, making the meat richer, softer, and incredibly tender. Don’t use pork tenderloin for making this recipe; it will be overcooked.#
Cooking time varies depending on the size of the roast and the cut you use. The ones I typically buy weigh around 2 lbs (1 kg) and serve 4-6 people. If you choose a larger or smaller roast, adjust the cooking time as needed.
Check doneness: It’s best to check the internal temperature with an instant-read thermometer (the Amazon affiliate link opens in a new tab) to avoid overcooking. A pork loin might be ready sooner than a shoulder or butt roast, so make sure to check.

Nutrition