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.
Servings: 8 people
Calories: 394kcal
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 potato 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 the Fat Cap: You want some marbling, but trim any thick fat cap so the seasoning makes direct contact with the meat.
- Cook by Temp, Not Time: Cooking times are approximate. Use a probe thermometer and pull the roast at 145°F for sliceable pork, or 190°F and above for pull-apart shredded pork.
- Avoid the Bone: When taking the temp on a bone-in roast, don't let the probe touch the bone. It'll read falsely high.
- Make a Gravy: The cooking liquid becomes a rich, flavorful gravy. Strain, thicken with a flour and butter slurry, and pour it over everything.
- Cook Quicker: In a rush? Roast at 350°F for 2 to 3 hours (cook to 145°F internal) instead of the 225°F low and slow method.
- Use Ground Rosemary: Dried rosemary needles stay sharp even after cooking. Grind them in a mortar and pestle or spice grinder for a smoother texture.
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
