Sunday Pork Roast

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Sunday Pork Roast is an easy-to-make comfort food that’s hearty and filling, making it an easy Sunday dinner for the whole family. This recipe includes a classic oven stew as well as instructions for cooking it in the slow cooker or Instant Pot.

Sunday dinner means a lot to many people. It can be a time for you to get together with friends and family, or a time to relax a little before you start your next work week. Whatever the situation, an easy and delicious dinner is the perfect way to enjoy a weeknight or any evening! This recipe is easy, affordable, and delicious.

You’ll start this meal by oiling the roast and then sprinkling it with spices. This will cook in the high heat oven for 30 minutes to warm up the roast and seal in those perfect flavors. Then you will reduce the heat and bake for another hour. At that point, you’ll add the vegetables and apple juice to the roast, which will cook the vegetables, add flavor and keep the roast sweet and juicy. Roast for another hour to two hours, until the pork and vegetables are tender.

seasoning sprinkled over roast pork
Carrots scattered over a pork roast surrounded by onions and potatoes in a dutch oven
Apple cider poured over roast pork and vegetables
  • Do I bake covered or uncovered?

    The pork roast had so much fat to render, we wanted it not covered otherwise it would be steamed and wouldn’t have that great roast flavor.

  • Can I use pork tenderloin in this recipe?

    Not really. This recipe calls for a cut of pork that takes longer in the oven. This is great because it gives the vegetables plenty of time to cook through. Tenderloin cooks much faster and won’t give you enough time to cook your vegetables thoroughly.

  • Can I use other types of potatoes in this recipe?

    Yes. Red and Yukon Gold potatoes work best for this recipe. Russet potatoes are a bit high in starch and don’t work as well. We love baby red potatoes, they’re also fun because they stay whole. If you can’t find golf ball-sized or smaller ones, the larger ones can be chopped up.

  • Why is the startup temperature so high?

    The initial heat sears the outside of the roast and keeps the inside juicy.

  • Do you have a gravy recipe for this?

    This recipe doesn’t make a specific gravy, but you can find a guide to making it herewhich will show you how to make gravy to accompany any meal, whether it’s from scratch or from the juices of a roast.

Roast Pork, Carrots, Baby Red Potatoes and Onions in a Cast Iron Dutch Oven

If you’re looking for delicious and easy weeknight/weeknight dinners, here are a few that are sure to please:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Roast Pork, Carrots, Baby Red Potatoes and Onions in a Cast Iron Dutch Oven

Sunday Pork Roast is an easy-to-make comfort food that’s hearty and filling, making it an easy Sunday dinner for the whole family. This recipe includes a classic oven stew as well as instructions for cooking it in the slow cooker or Instant Pot.

Preparation time 15 minute

cooking time 3 Hour

total time 3 Hour 15 minute

raw material

Roast pork

  • 3 to 5 pound pork shoulder or butt roast
  • 2 tablespoon vegetable oil
  • 2 teaspoon Salt
  • 2 teaspoon Black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili

vegetable

  • 2 big white onion cut into 2-inch pieces
  • 1 pound baby carrot
  • 1 1/2 pound small red potatoes
  • 2 cup Apple juice
  • 1 sprig fresh rosemary
  • salt and pepper to try

instruct

  • Preheat oven to 450 degrees.

  • Spread oil over pork roast. In a small bowl, whisk together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle the seasoning mixture over the pork roast. Place fat side up in a baking sheet or large cast iron Dutch oven.

  • Bake in a 450 degree oven for 30 to 45 minutes, uncovered. Reduce oven temperature to 350 degrees and continue cooking for an additional 1 hour.

  • Remove the roast from the oven and arrange the onion cubes, carrots, and potatoes around the meat. Pour the apple juice over the vegetables. Season vegetables with salt and pepper. Arrange rosemary sprigs on top.

  • Cook 1 to 1 1/2 hours more, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper and serve warm.

notes

Slow Cooker Instructions: Season the roast as directed in Step 2 of the recipe. Place the meat directly into the slow cooker. Add all remaining ingredients and cook on low for 8 hours.

Instant Pot Electric Pressure Cooker Instructions: Follow this recipe as directed, but instead of searing and searing the roast in a large pot, do all of this in a pressure cooker. Use the sear setting on your electric pressure cooker to sear the meat. Deglaze the pan with the liquid, then add the vegetables. High pressure cook for 60 minutes, then natural release for 15 minutes. Then, switch the release valve to the exhaust position. After the steam stops, remove the lid.

Calories: 414kcal | carbohydrate: 40G | protein: 31G | fat: 15G | Saturated fat: 7G | cholesterol: 93mg | sodium: 966mg | Potassium: 1346mg | fiber: 6G | sugar: 15G | Vitamin A: 10589unit | Vitamin C: 17mg | calcium: 76mg | iron: 4mg