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.

Dutch Oven Pork Roast in the pot surrounded by carrots, onions, and potatoes, garnished with fresh rosemary.

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Why you'll love this Dutch Oven Pork Roast
Ingredients for this recipe
Variations
How to make the recipe
Expert Tips
Serving Suggestions
More hearty one pot meals
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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

Ingredients for the recipe: potatoes, onion, oil, beef broth, carrots, onion soup mix, pork roast, salt, pepper, garlic, rosemary, and bay leaves.

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.

A serving bowl of pork pot roast with onions, potatoes, and carrots.

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.

Pork roast has been seared in the dutch oven.

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.

Potatoes, onions, carrots, and bay leaves have been added to the dutch oven.

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.

The seared pork roast is nestled into the vegetables in the Dutch oven.

Step 4 —Nestle the pork roast into the vegetables. Mix one packet of the soup mix into the broth.

Broth and onion soup mix has been added to the dutch oven.

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.

Fresh from the oven, the pot roast is resting before serving.

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.