Stove Top Pork Pot Roast
Craving a comforting, one-pot dinner that's both hearty and flavorful? This Stove Top Pork Pot Roast is the ultimate solution for cozy, home-cooked meals. Featuring a perfectly seared pork shoulder roast simmered low and slow in a savory blend of beef broth, tomato paste, and aromatic spices, this recipe boasts melt-in-your-mouth tenderness and rich depth of flavor. Paired with rustic veggies like carrots, celery, and baby potatoes, and topped with a velvety homemade gravy, every bite is a satisfying explosion of texture and taste. Perfect for family dinners or special occasions, this recipe is ideal for those seeking a wholesome, slow-cooked meal without the need for an oven. Serve this hearty pork pot roast with a side of crusty bread to soak up every drop of that luscious gravy!
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Recipe Information
Ingredients
- 3 lbs Pork shoulder roast (boneless or bone-in)
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion (sliced)
- 3 medium Carrots (peeled and cut into chunks)
- 3 Celery stalks (cut into chunks)
- 4 medium Russet potatoes (peeled and quartered)
- 4 Garlic cloves (minced)
- 3 cups Beef broth
- 2 tbsp Tomato paste
- 4 Fresh thyme sprigs
- 2 Bay leaves
- 1 tsp Ground paprika
- 2 tbsp All-purpose flour
- 1 cup Water
Instructions
Season the pork shoulder roast on all sides with 2 tsp of salt and 1 tsp of black pepper.
Heat 2 tbsp of olive oil in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat.
Sear the pork roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside.
In the same pot, add the sliced yellow onion, cooking for 3-4 minutes until softened and lightly browned.
Stir in the minced garlic, cooking for 1 minute until fragrant.
Add the carrots, celery, and potatoes to the pot, stirring to combine with the onions and garlic.
Mix in 2 tbsp of tomato paste, 1 tsp of ground paprika, and cook for another 1-2 minutes to deepen the flavors.
Pour in 3 cups of beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Add the thyme sprigs and bay leaves, then return the seared pork roast to the pot, nestling it among the vegetables.
Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for 2.5 to 3 hours, turning the roast occasionally and ensuring it stays moist.
Once the roast is tender and easily pulls apart with a fork, carefully remove it and the vegetables from the pot and set them aside on a serving platter.
In a small bowl, whisk 2 tbsp of all-purpose flour with 1 cup of water to create a smooth slurry.
Gradually stir the flour slurry into the remaining liquid in the pot. Increase the heat to medium and cook for 5-7 minutes, stirring constantly, until the gravy thickens.
Taste the gravy and adjust seasoning as needed with additional salt and pepper.
Slice or shred the pork roast and serve with the cooked vegetables, drizzling gravy over the top. Enjoy!
Nutrition Facts
Calories |
4573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.0 g | 390% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 8638 mg | 376% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 29.0 g | ||
| Protein | 278.8 g | 558% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 9108 mg | 194% | |
*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.
