Save Recipe

Sign in and save recipe to your profile.

Sign In
Get free recipes sent straight into your inbox!

Sunday Pork Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family for Sunday dinner. This recipe includes instructions for a classic oven braise as well as cooking in a slow cooker or Instant Pot.

Close up view of pork Roast with rosemary sprig on top

Sunday dinner means a lot of things to a lot of people. It can be the time you gather with friends and family, or the time you are relaxing for just a little longer before starting another work week. In either case, an easy and delicious dinner is the perfect way to enjoy Sunday evening—or any evening! This recipe is simple, affordable and delightfully delicious. 

You will start this dinner by coating the roast in oil and then sprinkling the spices over it. This will cook for 30 minutes in a high heat oven to blast the roast with heat and seal in those perfect flavors. Then, you will reduce the heat and bake for another hour. At that point, you will add the vegetables and apple juice to the roast, which will cook the veggies, add flavor, and keep the roast sweet and juicy. Bake that for another hour to two hours until the pork and vegetables are tender.

Seasoning being sprinkled over a pork roast
Carrots being scattered over a pork roast surrounded by onions and potatoes in a dutch oven pot
Apple juice being poured over a pork roast and vegeatbles
  • Do I roast it covered or uncovered?

    The pork roast has so much fat to render, that we want it uncovered, otherwise it will steam and it won’t get that great roasted flavor.

  • Can I use a pork loin with this recipe?

    Not really. This recipe calls for a cut of pork that requires a longer time in the oven. That is good because it allows enough time for the vegetables to cook through. A loin roast cooks significantly faster, and will not give you enough time to cook your veggies thoroughly enough.

  • Can I use other kinds of potatoes with this recipe?

    Yes. Red and Yukon Gold potatoes go best with this recipe. Russet potatoes are a little too starchy and don’t work as well. We like the baby red potatoes, which are fun too, because they can remain whole. If you can’t find ones that are about the size of a golf ball or smaller, you can cut up larger ones.

  • Why is the temperature so high to start?

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

  • Do you have a gravy recipe that can go with this?

    This recipe doesn’t make a specific gravy, but you can find a guide to making gravy here, which will show you how to make gravy to go with any meal, whether from scratch or from your roast’s drippings.

Pork Roast, carrots, baby red potatoes, and onion in a cast iron dutch oven

If you’re looking for delicious and easy weekend/weeknight meals, here are some that are sure to please:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Pork Roast, carrots, baby red potatoes, and onion in a cast iron dutch oven
Sunday Pork Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family for Sunday dinner. This recipe includes instructions for a classic oven braise as well as cooking in a slow cooker or Instant Pot.
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Ingredients

Pork Roast

  • 3 to 5 pound pork shoulder or butt roast
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika

Vegetables

  • 2 large white onions cut into 2 inch chunks
  • 1 pound baby carrots
  • 1 1/2 pounds baby red potatoes
  • 2 cups apple juice
  • 1 sprig fresh rosemary
  • salt and pepper to taste
Instructions
  • Preheat oven to 450 degrees.
  • Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
  • Roast, uncovered, in the 450 degree oven for 30 to 45 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
  • Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
  • Cook an additional 1 to 1 1/2 hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.
Notes
SLOW COOKER INSTRUCTIONS: Season the roast as directed in step 2 of the recipe. Place the meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.
 
INSTANT POT ELECTRIC PRESSURE COOKER INSTRUCTIONS: Follow this recipe as directed, but instead of searing and roasting the roast in a large pot, you'll do all of this in your pressure cooker. Sear the roast  using the sear setting on your electric pressure cooker. Deglaze the pan with liquids, and add in vegetables. Cook on high pressure for 60 minutes, followed by a 15 minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.

Nutrition

Calories: 414kcal | Carbohydrates: 40g | Protein: 31g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 966mg | Potassium: 1346mg | Fiber: 6g | Sugar: 15g | Vitamin A: 10589IU | Vitamin C: 17mg | Calcium: 76mg | Iron: 4mg
Course: Main Dish
Cuisine: American
Keyword: Pork Roast

31 Comment threads
6 Thread replies
1 Followers
 
Most reacted comment
Hottest comment thread
37 Comment authors
  Subscribe  
newest oldest most voted
Notify of
MARK ELLIOTT

Made this recipe for Monday night dinner. I made a couple of additions, I added a 1/4 cup of apple cider vinegar to the apple juice to give it a little schnitzel taste. You can’t have too much rosemary or garlic in my opinion. I partially covered my Dutch oven while cooking the vegetables so they didn’t dry out but didn’t completely close the lid. I also added a tablespoon of Worcestershire sauce to the drippings along with chicken broth and thickened with a little corn flour. I served this with fried apples with brown sugar, cinnamon, a touch of… Read more »

Justin

I’m looking forward to trying this recipe. However, I only have russets so that’s what I’m going to use along side carrot and rutabaga. Also I want to make a gravy so I’m going to swap the apple juice for chicken stock and a table spoon or two of tomato paste! I hope it’s as good as this recipe!

Terry

Mark. wants a coat the roast with the seasoning should I put it in the oven for about 30 minutes to
Seal in the juices before I put it in a crockpot

Lynne

Such an easy recipe & turned out amazing! My husband and I are low carbers so I made those adjustments concerning the veggies & apple juice. I omitted the carrots, used radishes in lieu of potatoes, and water in lieu of the juice. I didn’t coat it with vegetable oil as it called for but slathered with lard to cover it instead. The seasoning still held very well to the meat. Other than my little tweaks to benefit a low carb lifestyle, I followed the rest of the recipe as written. The pork roast was fork tender and had a… Read more »

Lisa green

Made this the first time as suggested and turned out amazing. Hubby is asking for this again. I’m wondering if I could use a boneless piece of meat this time around?

Jerry

5 stars
Just made this tonight for Mother’s Day for my wife, we loved it. Carrots were a bit crunchy still, needed a little bit longer, but everything else was great. Saving this as the go-to pork roast recipe, thanks!

Karen

5 stars
Made this for family dinner yesterday. It was easy and delicious. Did not have apple juice on hand so substituted 2 cups of beef broth. Should have maybe taken off some of the fat in pan before thickening the gravy but my family didn’t mind. Flavor of meat was amazing!

Martha DeBruyne Douds

Looks delicious. I am currently with no oven. Has anyone done this stovetop OR in the crockpot? I saw the crockpot instructions but wondered how it actually turned out.

Martha

Jason D Evans

You can make this recipe in a small stock pot. To get the same effect as the oven you will have to Brown the roast on all sides with a little bit of oil before adding a liquid to finish cooking the meat till it’s tender. Your vegetables will still be boiled like a stew unless you put them in a separate pan and also Brown them.

Frank

5 stars
The Sunday Pork Roast recipe was so easy to prepare and the results were wonderful. So moist and tasty. My family loved it and asked for the recipe. I made baked apples to accompany the meal. Thanks for the recipe, it is one that I will be making again.

Peter K

5 stars
The recipe was spot on and my whole family loved it!! Will definitely cook again for a holiday.

Sharon Wall

5 stars
Great recipe!!

Being home I didn’t have apple juice, so subbed chicken broth, and load of fresh rosemary from my yard.
So much easier than browning beforehand, , and appreciated the notes about cooking without lid.

Used pork butt roast, and came out tender and juicy.

Will be my pork roast go to.

Thomas Boudrot

5 stars
I’ve tried many pork roast recipes but this one is the easiest and most flavorful. Truly the Sunday pork roast I remember from my childhood. This is my new “go-to” pork roast recipe!

Kathryn Doss

5 stars
Pork was absolutely delicious! Only change I made was added about 1/2 cup of apple juice and 1 cup of chicken broth. It made a delicious gravy. Just removed most of the fat and thickened it up with cornstarch slurry. Oh and I also added the sprig of rosemary to the potatoes and carrots and not just had it sit on top of the meat.

B

Trying out this recipe. Seems great! Hope I can do this successfully. I would like to juice my own apples for this. Which kind of apples should I use?

Really, any apples will do. I would just pay attention to your own personal preferences for either more sweet or tart apples.

Donna

5 stars
Delicious! I will add this to my list of favorite recipes.

Charles Gaither

We used a pork butt. BEST pork roast ever!

Selene

4 stars
Followed the recipe exactly. It was easy and delicious. Perfect dinner during a Minnesota blizzard. The only thing I wish I would have done differently is to drain most of the grease before I added the vegetables. Thank you for a wonderful recipe. The presentation was a thing of beauty.

Thomasine Vital

5 stars
Thanks for your recipes

Become a Member

Sign up to save recipes in you recipe book, write reviews and more!

Sign up with

By signing up you agree to thestayathomechef.com's terms of use and privacy policy.