Dutch Oven Pork Roast is a family-friendly meal that cooks low and slow resulting in the juiciest, most flavorful meal. This hearty Pork Roast fits the bill for a Sunday family dinner but simple enough for a weeknight supper.
We can never have too many one pot meals like these Chicken Pot Pie and Chili Mac recipes.

Why you'll love this Dutch Oven Pork Roast
There's nothing more iconic than the family gathered around the table for Sunday dinner and mom brings out a hearty, aromatic, and delicious pot roast with all the trimmings.
And, it's usually, a beef pot roast.
Using all the favorite beef roast goodies, swap out the meat for a pork roast. The ingredients are similar but the flavor is so different, different in a good way. And after the first bite, this Dutch Oven Pork Roast will be on regular menu rotation.
Ingredients for this recipe
- Pork roast — a roast between 3-5 pounds for boneless and around 7 pounds if bone-in.
- Vegetables — the pot roast trinity: potatoes, carrots, and onions. We used buttery gold or yellow potatoes.
- Seasoning — salt, pepper, and granulated garlic (or garlic powder), bay leaves, and dried rosemary. (see Expert Tips below about the rosemary.)
- Pantry — low sodium beef broth, cooking oil, and onion soup mix packets. You can use chicken broth instead of beef.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Seasoning — your only limited by your imagination and spice cabinet. Herbs de Provence, thyme, marjoram, or parsley. Instead of dried herbs, use fresh. Sweet paprika is also a tasty option.
- Flavor — Use apple juice as part of the cooking liquid and add sliced apples to the vegetable mix. Or go citrus and use some orange juice and sliced oranges.
- Vegetables — russet or red potatoes instead of gold. Add parsnips, shallots, leeks, turnips, or fresh green beans.
How to make the recipe
Step 1 — Preheat oven to 225°F. Mix the seasonings together. Pat the pork roast dry and rub the seasoning blend over the roast, on all sides.
Step 2 —Heat oil in a 5 quart Dutch oven or larger over medium high heat. Once hot, sear the pork roast on all sides.
Step 3 —Remove the roast from the Dutch oven and set aside. Drain any remaining oil. Add the onions, carrots, and potatoes to the pot. Toss in the bay leaves.
Step 4 —Nestle the pork roast into the vegetables. Mix one packet of the soup mix into the broth.
Step 5 — Pour the broth in then sprinkle the remaining packet over the top of the roast. Put roast in the oven and cook 6 hours or until the internal temperature reaches 145°F and the desired tenderness has been reached.
Step 6 — Once done, remove the roast and allow it to rest for at least 5 minutes before serving.
Expert Tips
- Trim Roast — You want some marbling but if there is a large fat cap, trim it down .
- Cook by temp not time — All cooking times are approximate, so cooking by temperature is the safest way to cook the roast. It's done once it reaches an internal temperature of 145°F.
- Avoid bone when taking temp — When using a meat thermometer, avoid allowing the probe to make contact with the bone. It will give a false temp.
- Make a gravy — turn the cooking liquid into a delicious gravy. Here's a recipe for how to make a simple pan gravy.
- Cook quicker — To cook the roast at 350°F, it will take 2-3 hours depending on the cut and size to reach an internal temperature of 145°F.
- Rosemary — dried rosemary is like little needles, even after cooking, so we recommend using ground rosemary for this. You can buy ground or use a porter and pestle or food processor to turn those needles into powder.
- Serving — the pork shoulder must get to 190°F to be able to pull apart, if shredded pork roast is what you're after.
Serving Suggestions
- Go green — Serve a garden salad or fresh vegetables like green beans or asparagus.
- Bread — Freshly baked dinner rolls or buttermilk biscuits.
- Dessert — Apple crisp, oatmeal chocolate chip cookies, or peanut butter brownies would all bring smiles.
More hearty one pot meals
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Get the Recipe
Dutch Oven Pork Roast
Equipment
- 5 quart Dutch Oven
Ingredients
- 4 lb pork roast boneless
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon granulated garlic
- ¼ teaspoon rosemary dried, ground
- 2 tablespoon olive oil extra virgin
- 1 yellow onion medium, diced
- 1 lb carrots cut into 1 inch pieces
- 1 yellow quartered
- 2 bay leaves
- 32 oz beef broth
- 2 oz onion soup mix
Instructions
- Preheat oven to 225°F. Mix the salt, pepper, garlic powder, and dried rosemary together.
- Pat the roast dry and rub the seasoning into the pork.
- Heat oil in a 5 quart Dutch oven or larger over medium high heat.
- Once hot, sear the roast on all sides.
- Remove the roast from the Dutch oven and set aside. Drain any remaining oil.
- Add the onions, carrots, and potatoes to the pot. Toss in the bay leaves.
- Nestle the roast into the vegetables.
- Mix one packet of the soup mix into the broth.
- Pour in the broth then sprinkle the remaining packet over the top of the roast. P
- ut roast in the oven and cook 6 hours or until the internal temperature reaches 145°F and the desired tenderness has been reached.
- Add Dutch oven covered to oven and let go for 6-8 hours.
- Once done, remove the roast and allow it to rest for at least 5 minutes before serving.
Notes
- Trim Roast — You want some marbling but if there is a large fat cap, trim it down
- Cook by temp not time — All cooking times are approximate, so cooking by temperature is the safest way to cook the roast. It's done once it reaches an internal temperature of 145°F.
- Avoid bone when taking temp — When using a meat thermometer, avoid allowing the probe to make contact with the bone. It will give a false temp.
- Make a gravy — turn the cooking liquid into a delicious gravy. Here's a recipe for how to make a simple pan gravy.
- Cook quicker — To cook the roast at 350°F, it will take 2-3 hours depending on the cut and size to reach an internal temperature of 145°F.
- Rosemary — dried rosemary is like little needles, even after cooking, so we recommend using ground rosemary for this. You can buy ground or use a porter and pestle or food processor to turn those needles into powder.
- Serving — the pork shoulder must get to 190°F to be able to pull apart, if shredded pork is what you're after.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Charlotte
Iโve made this recipe several times now and I must say itโs perfect. The meat and veggies are perfectly cooked and the jus is drinkable.
D
Yummy!!!
Ned Adams
Thank you!!
Edward
My family loved this! Thank you for this recipe!
Cami
I'm not usually a very big fan of pork but this was so flavorful and delicious! Perfect for a Sunday meal!