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    Home ยป Recipes ยป Pork Recipes

    Dutch Oven Pork Roast

    Published: Mar 8, 2025 by Ned Adams ยท This post may contain affiliate links ยท 7 Comments

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    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.
    Jump to:
    • 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
    • Get the Recipe

    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

    Pork roast with seasonings rubbed on.

    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.
    Close up of the pork roast with onions, carrots, and potatoes, in the au jus.

    More hearty one pot meals

    • Speared chicken, carrot, and potato wedge covered in gravy on a fork.
      Dutch Oven Italian Chicken in Gravy
    • Slices of beef roast on top a bed of vegetables covered with mushroom whiskey gravy.
      Whiskey Pot Roast
    • Ham and vegetables on a white plate ready to serve.
      Honey Mustard Glazed Ham
    • Two blue earthenware plates of Sausage Peppers and Rice Skillet.
      Sausage Peppers and Rice Skillet

    If you tried this Dutch Oven Pork Roast or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    Get the Recipe

    A serving bowl of pork pot roast with onions, potatoes, and carrots.
    Print Recipe
    5 from 4 votes

    Dutch Oven Pork Roast

    Dutch Oven Pork Roast is a family-friendly meal that cooks low and slow resulting in the juiciest, most flavorful meal.
    Prep Time15 minutes mins
    Cook Time8 hours hrs
    Total Time8 hours hrs 15 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 8 people
    Calories: 394kcal
    Author: Ned Adams
    Prevent your screen from going dark

    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
    US Standard - Metric

    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

    Calories: 394kcal | Carbohydrates: 13g | Protein: 53g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 143mg | Sodium: 1215mg | Potassium: 1184mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9476IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 2mg

    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.

    Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!

    More Cast Iron Pork Recipes

    • Close up of the pork over rice and beans.
      Orange Chipotle Pork Tenderloin
    • Smoked pulled pork in a bun topped with coleslaw.
      Smoked Boston Butt {Pulled Pork}
    • Smoked Pork Ribs
      Smoked Pork Ribs
    • Dutch Oven Ribs
      Dutch Oven Ribs

    Reader Interactions

    Comments

      5 from 4 votes

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      Recipe Rating




    1. Charlotte

      May 17, 2025 at 1:55 pm

      5 stars
      Iโ€™ve made this recipe several times now and I must say itโ€™s perfect. The meat and veggies are perfectly cooked and the jus is drinkable.

      Reply
    2. D

      March 11, 2025 at 7:31 am

      5 stars
      Yummy!!!

      Reply
      • Ned Adams

        March 11, 2025 at 7:49 am

        Thank you!!

        Reply
    3. Edward

      March 08, 2025 at 9:20 pm

      5 stars
      My family loved this! Thank you for this recipe!

      Reply
    4. Cami

      March 22, 2023 at 9:51 am

      5 stars
      I'm not usually a very big fan of pork but this was so flavorful and delicious! Perfect for a Sunday meal!

      Reply

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    the Dutch Oven Daddy! Iโ€™m a full-time computer nerd and part-time cook. My passion is cast iron cooking with tips, tricks, and delicious recipes. I love using my recipes to bring together family and friends. I believe everything is made better in cast iron!

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