The best oven baked pork roast recipe made with tender potatoes and carrots served with a delicious savory gravy.
Make this easy pork roast in oven for a filling meal that will serve a crowd!
Best Pork Roast in Oven!
This oven baked pork roast truly is the ultimate fall meal! With savory flavors and hearty vegetables, this pork roast will leave your house smelling so delicious. And wait until you taste this recipe — it’s definitely in our fall and winter rotation over here already.
PS: If you’re like, man, I wish this was an Instant Pot Pork Roast recipe or I wish this was a Slow Cooker Pork Roast. We have both of those, too 🙂
What does this pork roast taste like?
If you are looking for a savory, home-cooked meal that’s comfort food at its finest, you’ve come to the right place!
This pork roast is savory, garlicky, and made with the most perfect gravy. It’s kid-friendly and made in one pot for easy clean-up.
What cut of pork is a pork roast?
This recipe calls for a boneless pork shoulder roast. Pork butt also works, but a pork shoulder is definitely the best cut of pork for this because it’s a bit fattier and will come out so tender and juicy.
Cuts of Pork
Not sure where all the different cuts of pork come from on the pig? We made it easy. Check out more details on everything pork in our favorite pork recipes round up!
Pork Roast Ingredients
My favorite thing about this pork roast recipe is that not only does this meal provide the protein, but it’s also made with tons of veggies and gravy too!
Meat: This recipe calls for a 3 lb. pork shoulder roast, which means you’ll either be able to serve the whole fam, or cook a meal you can easily (and deliciously) reheat throughout the week from leftovers. We recommend a pork shoulder, but a pork butt works too.
Veggies: Don’t skip the veg! These simple hearty vegetables cook at the same time as your pork roast so you have a complete meal to enjoy.
- Russet potatoes
- Yellow onion
- Carrots
Seasonings: The following spices and seasonings come together to make a delicious savory dry rub for your pork! Bonus: this mixture also flavors the gravy so your veggies are completely submerged in this deliciousness as well. If you have our pork rub handy you can use that too.
- Garlic powder
- Onion powder
- Chili powder
- Smoked paprika
- Coarse sea salt
- Ground pepper
- Ground cinnamon
- Light brown sugar
check it out!
One of our most famous seasonings on Fit Foodie Finds is our Pork Dry Rub. If you have it on hand, feel free to use that instead!
Gravy: This gravy is simple yet delicious! And because the dry rub completely covers your roast, it will infuse its savory flavors into this gravy as well. Here’s what else you need:
- Chicken broth
- Maple syrup
- Worcestershire sauce
Recommended Kitchen Tools
Set yourself up for pork roast success! Here are our go-to pork roast kitchen must-haves.
How to Cook a Pork Roast in Oven
This is truly the ultimate pork roast recipe. It comes together with just 10 easy ingredients. Let’s walk through it step-by-step:
- Mix Spice Rub: combine all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt) and then, rub it on all sides of the pork shoulder.
- Prep Veggies: cut russet potatoes into 1-inch chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
- Sear Pork Shoulder: heat olive oil in a large cast iron pan or Dutch oven. Then, sear all sides of the pork for a few minutes or until brown.
- Assemble Pork Roast: deglaze the pot with some chicken broth. Then, add the diced veggies onto the bottom of your stockpot and toss it in the broth and oil. Place the pork shoulder (fat-side-up) on top of the veggies. make sure to scrape in any excess dry rub as it will add flavor to the gravy.
- Mix Liquids: combine chicken broth, maple syrup, and Worchestershire sauce and then pour it over the top of the pork shoulder.
- Bake: Bake the pork roast in oven at 350ºF for 60 minutes. After 1 hour, use a meat thermometer to check the temperature of the thickest part of the pork. Continue to cook in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
- Let Rest: let your pork roast recipe rest for 5 minutes before serving.
- Toss Veggies in Gravy: Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor.
To Thicken the Gravy
While we didn’t find it necessary to thicken the gravy, you’re more than welcome to do so.
Combine 3 tablespoons of the pan drippings with 1 to 2 teaspoons of corn starch and whisk. Then, add the slurry back into the rest of the gravy and whisk to combine.
Oven Baked Pork Roast FAQs
What Cut of Pork Should I use?
We knew we wanted to make a fairly traditional pork roast recipe, so we were deciding between two cuts of meat: a pork loin roast or pork shoulder roast.
- Pork Loin Roast: A pork loin roast comes from the back of the pig. It’s typically a very lean piece of meat, so if you are slow roasting, you have to be careful you don’t overcook it. In this recipe, if you use a pork loin roast it will be more of a pork chop texture that requires slicing when eating.
- Pork Shoulder Roast: A pork shoulder comes from the shoulder of a pig. It typically has more fat, which makes it great for slow roasting. We recommend this cut of meat for this recipe because it’s a super juicy, fattier, and tender.
Have a bigger or smaller roast?
If you have a bigger or smaller roast, no fear! Cooking meat is all about temperature and the goal here is to get your pork to 145ºF.
For a smaller roast, start with 45 minutes and check the temperature every 10 minutes. For a larger roast, add on time to our suggested 75 minutes in 5-10 minute increments.
Will my pork roast fall off the bone?
It depends! You’ll see in these photos that we had a fattier cut of pork shoulder, and it was more fall off the bone. But if you get a leaner shoulder of pork (there is some fattiness variation between pig shoulders!), it’s more likely that you’ll have to slice the pork when you serve it.
How do I flavor pork roast?
You can flavor pork with any of your favorite spice rubs. We recommend the best dry rub for pork. No matter what spice rub you use, be sure to use enough SALT as it will help tenderize the pork!
Can I overcook pork roast?
It is hard to overcook a pork roast! Especially since it’s a fattier cut of meat. There is a sweet spot when the pork becomes tender and falls off the bone. When that happens, keep an eye on the pork before it becomes too mushy!
What to serve with Pork roast
Pork roast goes well with just about anything! It tends to be a heavier meal, so pairing it with something a little lighter is always a good idea! Here are a few of our favorite pairings with this slow cooker pork roast:
How long does pork roast last?
To store this oven roasted pork roast, let the pork cool completely before placing it in an air-tight container. You can keep the pork roast in the refrigerator in an air-tight container for up to 7 days!
Storage
Let your pork roast cool completely. Then, transfer the pork and veggies into an airtight container. Refrigerate for up to 3-5 days.
Ultimate Pork Roast Recipe
Ingredients
- 3 lb. pork shoulder roast
- 1.5 tablespoons garlic powder
- 2 teaspoon onion powder
- 1 teaspoon chili powder
- 1/8 teaspoon smoked paprika
- 1 teaspoon coarse sea salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon ground cinnamon
- 1 tablespoon light brown sugar
- 6 medium russet potatoes cut into large 1-inch chunks
- 1 large yellow onion diced
- 6 large carrots diced
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 tablespoon maple syrup
- 2 tablespoon Worcestershire sauce
Instructions
- First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
- Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
- Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
- In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
- Pour a little of the broth onto the bottom of your hot stockpot, and use a wooden spoon to scrape off all the bits. Then, transfer all of the diced veggies onto the bottom of your stockpot and toss it in the broth and oil. Then, place the seared pork shoulder (fat-side up) on top of the veggies. Make sure to also transfer as much of the spice rub as possible that fell off the pork shoulder as that flavors the gravy.
- In a medium bowl, mix together the rest of the chicken broth, maple syrup, and Worchestershire sauce. Then, pour over the top of the pork shoulder.
- Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. Then, remove from oven and measure the internal temperature of the pork. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
- Remove pork roast from the oven and let rest for 10 minutes before serving. During this time, the pork will continue to cook 5-10 degrees.
- Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor.
- Serve pork roast sliced and with veggies and extra gravy.
Tips & Notes
- Gravy: option to add more chicken broth at the end to create more gravy. You can also thicken it with cornstarch if that's your jam.
- Meat options: a pork shoulder roast will give you more fall-off-the-bone pork and a pork loin roast or pork butt (which have less fat) will give you a classic, sliced pork roast. We recommend a pork shoulder over any other cut of pork.
Watch It
Nutrition facts
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
The step-by-step instructions and helpful tips make these food recipe articles a must-read for any home cook!
This recipe is delish but is lacking one major detail
My husband and I have been together over 40 years and have tried hundreds of different recipes and this one is by far the WORST MOST HORRIBLE recipe ever! Followed recipe and cooked for almost two hours and wasn’t done so next day put in crockpot! It was cooked but the taste was AWFUL! Will stick to Dave’s rub for pork!🤮🤮🤮
This was good, first time with a recipe is always a toss up. I adjusted the rub to our tastes, a little more paprika, less cinnamon, less garlic. I salted the veggies and they did not need it so no salt next time. I omitted potatoes as I had leftover rice to use up. Threw in some whole mushrooms which were awesome. Next time I will omit the cinnamon all together but the rest is a keeper. Thanks!
I made some changes to the recipe. I stuffed my entire pork shoulder with garlic cloves. I also added additional seasoning for our Cajun pallets. My pork shoulder was much larger at almost ten pounds. I didn’t put in the maple syrup as we wouldn’t have like a sweet flavor. I also cooked rice with mine and thickened the gravy. Otherwise it came out delicious. And since mine was so big every 20-25 minutes I took my roast out and basted it in the wonderful gravy and onions. I also threw whole cloves of garlic into the gravy and it made it even better.(we like a lot of garlic). Next time though I will add some whole mushrooms to it as well. But otherwise it was delicious.
Ohhh LOVE the idea of stuffing it with garlic cloves!
This turned out wonderful. We ended up subbing with sweet potatoes and adding apple to the veggies. I will say the meat was cooked more than we prefer. Pork wasn’t dry, we just like our meat more on the rare side. I will make that adjust next time we make it.
I just made this using my slow-cooker. Results were delicious. My first time making it I baked it in the oven as written; but I wanted to see how it would be in a slow-cooker. I made no ingredient changes, just the cooking process. I followed steps 1-4. For step 5, after cooking the veggies, I dumped them into the slow-cooker; then placed the meat on top. I then followed step 6. After adding the liquid, I placed the slow-cooker lid on top and cooked on low for 8 hrs. I omitted steps 7-9. Truly delicious.
Thanks so much for sharing that this method worked for you, Althea!
This recipe is delish but is lacking one major detail. You have to take care of your veg!!! I recommend quartering the potatoes and mixing all the veg in a zip lock bag with olive oil garlic and pepper. This recipe is great except it leaves out the potatoes and carrots which end up dry and bland. Do this and set in the fridge while the pork is resting and then all good. Thanks!!
Can this be done in an instant pot? If so, how?
Hi Abi! We have an Instant Pot pork roast recipe here: https://fitfoodiefinds.com/instant-pot-pork-roast/
I thoroughly enjoyed this recipe. Followed it almost exactly other than used sweet potato instead of white plus added mushrooms and celery. The sweet potato worked really nicely given the sweetness of the recipe with the brown sugar and maple syrup. The meat was quite tender and overall very pleased.
I did not enjoy this recipe. First off, given the strong recommendation to use pork shoulder, you really need to cook the heck of the meat. Pulling it at 145 degrees is more of a direction for a pork loin. Pulled pork on a smoker using this same cut or a pork butt would be cooked to 190 or 195, and rested to over 200 degrees. Pulling the pork out at 150 (minimum reading with instant thermometer) and then letting it rest for more than 10 minutes yielded tough and chewy pork. Second issue – I would cover the pork next time, not cook it uncovered. Again, the pork needs to break down, not become tough. I would also cook the potatoes separately next time, and for a shorter period. They were soupy. You can always toss them in the gravy later for flavor. Finally, not loving the spice combination. I prefer more of a German style with garlic and onions, kosher salt and course pepper. I may use a SPG blend I have, but will add fresh garlic as well.
As you can see, I haven’t yet made it! Question: if done on a roast or convection roast oven setting instead of bake, are time & temp the same? Can’t wait to make this!
I am trying to print this recipe: BAKED POT ROAST. I have uploaded the printed version I got. Please notice there is a blank circle over step 4. of the instructions. This is apparently form the “SIGN UP FOR NOTIFICATIONS” circle with a bell icon in it. Is there some way to get a print without the circle with a bell ending up on the printed version of this, and possibly, any other prints I may make in the future? Evidently I can not upload the printed file. Do you have an email address I can send the recipe too?
Hi there, I just submitted this to my development team. Thanks for bringing this to our attention!
Absolutely delicious! The changes I made were to use fingerlings instead of russets, and pork loin instead of pork shoulder. So good I added to my personel collection of favorite recipes.
m
Approximately how many pounds of potatoes would this recipe use?
1.5-2
The Ultimate Pork Roast is indeed the ultimate. My family loved every morsel. I will make it again and soon. The sauce is marvelous and makes the dish extra special.
Yahoooo! Glad your fam loved this, Bev!
This is my favorite pork roast recipe!! Love the flavor of the gravy and that there are veggies included!