One Pot Pork Roast Dinner or Beef
Transform your weeknight meals into a hearty feast with this One Pot Pork Roast Dinner or Beef recipe, a satisfying blend of simplicity and flavor. Perfectly seared pork loin or beef chuck roast is slow-cooked alongside tender chunks of carrots, baby potatoes, and celery, all infused with the earthy aroma of fresh rosemary and thyme. A savory base of broth, tomato paste, and optional red wine creates a luscious, pan-dripping sauce that ties the dish together beautifully. Best of all, this one-pot wonder minimizes cleanup while delivering maximum flavor, making it ideal for busy families or cozy gatherings. Whether you choose pork or beef, this melt-in-your-mouth main course, paired with its rustic vegetable medley, is guaranteed to become a comforting classic in your recipe arsenal.
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Recipe Information
Ingredients
- 3 pounds pork loin roast or beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 4 carrots, peeled and cut into chunks
- 1.5 pounds baby potatoes, halved
- 2 celery stalks, chopped
- 2 cups beef or chicken broth
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 tablespoons tomato paste
- 0.5 cups red wine (optional)
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork or beef roast dry with paper towels. Season generously with salt and black pepper on all sides.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3 minutes per side. Remove the roast and set aside.
Add the diced onion to the pot and sauté for 2-3 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the carrots, baby potatoes, and celery to the pot, stirring to combine with the onions and garlic.
Deglaze the pot by adding the red wine (if using) and scraping up any browned bits from the bottom. Let it cook for 1-2 minutes to reduce slightly.
Stir in the beef or chicken broth and tomato paste until well combined. Add the rosemary and thyme sprigs for aromatics.
Nestle the roast back into the pot among the vegetables. Cover with a lid and transfer to the preheated oven.
Roast for 2.5 to 3 hours, checking occasionally to ensure there is enough liquid in the pot. Add more broth if necessary.
Once the meat is fork-tender and the vegetables are fully cooked, remove the pot from the oven. Discard the rosemary and thyme sprigs.
Let the roast rest for 10 minutes before slicing. Serve warm with the vegetables and pan juices spooned over the top.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.3 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
