Varkenvleesch Pork Pot Roast
Infused with rich Dutch flavors, this Varkenvleesch Pork Pot Roast is a hearty and comforting one-pot dish that will elevate your Sunday dinner. Featuring a succulent 4-pound pork shoulder roast, this recipe pairs tender, slow-cooked meat with a medley of baby potatoes, carrots, celery, and a savory broth enriched by aromatic ingredients like garlic, thyme, and bay leaves. Perfectly browned in olive oil and deglazed with dry white wine, the dish develops deep, complex flavors as it simmers in the oven for three hours. Ideal for family gatherings, this pot roast is simple to prepare, with just 20 minutes of prep time before your Dutch oven does the rest. Serve it with a ladle of flavorful broth and a sprinkle of fresh parsley for a rustic meal that’s both satisfying and elegant. Keywords: pork pot roast, Varkenvleesch, Dutch oven recipes, slow-cooked pork, comfort food, one-pot meal.
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Recipe Information
Ingredients
- 4 pounds pork shoulder roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 piece large yellow onion, chopped
- 3 pieces carrots, peeled and sliced into chunks
- 2 pieces celery stalks, chopped
- 4 pieces garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 2 cups low-sodium chicken or pork broth
- 2 pieces bay leaves
- 4 pieces fresh thyme sprigs
- 1.5 pounds baby potatoes, washed
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Pat the pork shoulder roast dry with paper towels. Season it liberally on all sides with salt and black pepper, then dust it with all-purpose flour.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the pork roast on all sides until golden brown, about 3–4 minutes per side. Remove the meat and set it aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until softened and lightly browned.
Stir in the minced garlic and tomato paste, cooking for another 1–2 minutes, or until fragrant.
Pour in the dry white wine, scraping the bottom of the pot to deglaze and loosen any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
Return the pork roast to the pot. Add the chicken or pork broth, ensuring the liquid covers about half of the roast. Toss in bay leaves and thyme sprigs.
Cover the Dutch oven with a tight-fitting lid and place it in the preheated oven. Bake for 2 hours, turning the roast halfway through.
After 2 hours, add the baby potatoes to the pot, nestling them around the meat. Replace the lid and continue cooking for an additional 1 hour, or until the pork is fork-tender and the vegetables are cooked through.
Remove the pot from the oven and discard the bay leaves and thyme sprigs. Let the roast rest for 10 minutes before slicing or shredding.
Serve the pork with the vegetables and broth, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
5932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 407.9 g | 523% | |
| Saturated Fat | 133.9 g | 670% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6387 mg | 278% | |
| Total Carbohydrate | 189.2 g | 69% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 30.4 g | ||
| Protein | 353.0 g | 706% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 9879 mg | 210% | |
*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.
