One pot does it all with Dutch Oven Pork Roast & Gravy! The cast iron dutch oven roasts the pork to tender perfection while creating the base for a simple and delicious gravy.
Every so often it’s really nice to have a pork roast with gravy that doesn’t come from a packet. While there is no shame in packaged gravy, this Dutch Oven Pork Roast & Gravy recipe is one of our favorites because the gravy always turns out!
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What you’ll need to make Dutch Oven Pork Roast & Gravy
- olive oil
- boneless pork roast or pork tenderloins
- salt & pepper
- dried parsley
- garlic
- small onion
- beef broth
- cornstarch
How to make Dutch Oven Pork Roast & Gravy
Boneless pork roasts and pork tenderloins (you can use either!) are usually around 2 pounds each and are the perfect size for a weeknight dinner at home. Typically they end up in the slow cooker, like when we make Sweet Pulled Pork Sliders with Root Beer Sauce or Slow Cooker Pork Carnitas but every so often it’s really nice to have a pork roast with gravy.
The problem is that making gravy can be intimidating, especially if you have failed at trying to make it in the past. This pork gravy uses the pork browning, onions, garlic and beef broth to create the base while the roast cooks. All you need to do is thicken it up a bit and serve over the meat. Super easy!
Preheat oven to 350 degrees F.
Heat olive oil in medium sized dutch oven over medium-high heat
Generously salt & pepper the roast and place into the dutch oven. Sprinkle with dried parsley then Brown the roast on all sides in the oil.
Once browned, add the chopped garlic cloves and onion slices and cook for 2-3 minutes until the onions are softened and slightly browned.
Pour the beef broth over the pork and bring the mixture to a boil.
Remove from heat, cover with the lid and move into the preheated oven.
Cook for 30 minutes then flip roast over, replace the cover and cook for an additional 30 minutes.
Remove the roast from oven and move to a plate and cover the pork with foil.
Place the dutch oven back onto the stovetop and heat on medium high heat.
In a small bowl, mix 2 tablespoons of cornstarch into 1/2 cup of cool water until completely incorporated. Using a whisk, stir the cornstarch mixture into the pot.
Bring to a boil and allow the gravy to thicken. Taste the gravy and add salt & pepper if desired.
Cut the roast into individual pieces and serve immediately with gravy spooned over the top. Enjoy!
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Dutch Oven Pork Roast & Gravy
One pot does it all with Dutch Oven Pork Roast & Gravy! The cast iron dutch oven roasts the pork to tender perfection while creating the base for a simple and delicious gravy.
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
Servings: 6 servings
Calories: 245kcal
Ingredients
Pork Roast
- 1 tbsp olive oil
- 2 pound boneless pork roast or pork tenderloins
- salt & pepper to taste
- 1 /2 tbsp dried parsley
- 5 cloves garlic peeled and coarsely chopped
- 1 small onion thinly sliced
- 2 cups beef broth
Gravy
- 2 tbsp cornstarch
- 1/2 cup water
Instructions
Preheat oven to 350 degrees F.
Heat olive oil in medium sized dutch oven over medium-high heat
Generously salt & pepper the roast and place into the dutch oven. Sprinkle with dried parsley.
Brown the roast on all sides in the oil. Once browned, add the chopped garlic cloves and onion slices and cook for 2-3 minutes until the onions are softened and slightly browned.
Pour the beef broth over the pork and bring the mixture to a boil.
Remove from heat, cover with the lid and move into the preheated oven. Cook for 30 minutes then flip roast over, replace the cover and cook for an additional 30 minutes.
Remove the roast from oven and move to a plate. Cover the pork with foil then place the dutch oven back onto the stovetop and heat on medium high heat.
In a small bowl, mix 2 tablespoons of cornstarch into 1/2 cup of cool water until completely incorporated. Using a whisk, stir the cornstarch mixture into the pot.
Bring to a boil and allow the gravy to thicken. Taste the gravy and add salt & pepper if desired.
Cut the roast into individual pieces and serve immediately with gravy spooned over the top. Enjoy!
Nutrition *
Calories: 245kcal | Carbohydrates: 5g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 375mg | Potassium: 645mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
* The information shown is an estimate provided by an online nutrition calculator.
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Michelle Mundy As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.
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