There’s nothing quite like a classic Sunday dinner, and this pork roast delivers everything you want in a comforting meal. Despite its name, don’t worry, you can eat it any day of the week. It’s all about that tender, juicy pork with carrots, potatoes, and onions. Whether you’re gathering with family or just want a delicious, low-maintenance dinner, this recipe has you covered.

You may also want to check out this recipe’s cousin, the classic Sunday Pot Roast.

Why Our Recipe

  • An entire meal in one pot with fork-tender pork and all the hearty veggies to go with it for the perfect “Sunday Dinner” you can enjoy any day of the week.
  • Give it a traditional oven braise, or let it cook all day in the slow cooker.
  • Our secret is the addition of apple juice to add a little sweetness and apple flavor to go with the pork.
Close up view of pork Roast with rosemary sprig on top

You can keep things traditional with a flavorful oven braise or let it simmer all day in the slow cooker for a fuss-free meal. Our little secret ingredient—apple juice—adds a hint of sweetness and enhances the natural flavors of the pork, making every bite irresistibly delicious.

Ingredient Notes

  • Pork Roast: Either pork butt or shoulder works great here. These cuts have enough fat to make the meat super tender and flavorful. You can typically find them labeled as “pork shoulder” or “Boston butt” in the meat section.
  • Vegetable Oil: This helps give the pork a nice sear in the oven. You can substitute with canola oil or olive oil.
  • Apple Juice: The apple juice adds a subtle sweetness and a touch of acidity.
  • Rosemary: A fresh sprig of rosemary adds an earthy, aromatic flavor. If you don’t have fresh rosemary, you can use 1 teaspoon of dried rosemary instead.
  • Onions, Carrots, Potatoes: These classic veggies are a perfect pairing for pork roast. Baby carrots are convenient, but regular carrots cut into large chunks will also work. For potatoes, baby reds or Yukon Golds will both work.

Roasting Uncovered

Leaving the pork roast uncovered is key to achieving that perfect texture and flavor. The pork butt or shoulder has a generous amount of fat, which needs to render down and baste the meat as it cooks. If you cover the roast, it traps steam, leading to a softer, more braised texture—good for some dishes, but not this one! Roasting uncovered allows the meat to develop a beautifully browned, caramelized exterior, while the inside stays juicy and tender. The initial high-temperature roast helps sear the outside, locking in moisture and flavor right from the start.

Serving Suggestions

This recipe is a one-pot meal, but you still may want to serve it up with a simple side salad, some delicious homemade French bread, or maybe some homemade dinner rolls. You can even turn some of the leftover liquids into gravy using our ultimate guide to homemade gravy.

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

Slow Cooker Option

For those busy days when you want to set it and forget it, the slow cooker is the perfect option for this pork roast. Follow the same steps for seasoning the roast as in the original recipe, rubbing it with oil and the spice mixture. Instead of roasting it in the oven, place the seasoned pork directly into your slow cooker. Add the onions, carrots, potatoes, apple juice, and rosemary around the meat.

Cook on low for 8 hours, or until the pork is fork-tender and the vegetables are soft. The slow, steady heat allows the pork to break down perfectly, giving you melt-in-your-mouth meat with minimal effort. Just like the oven version, the apple juice adds a subtle sweetness that makes the flavors pop!

Storage & Reheating Instructions

Refrigerate leftovers in an airtight container for up to 3 days.

Freeze leftover shredded the pork and place it in a freezer-safe container along with the vegetables and juices. Freeze for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator.

Reheat in the oven at 350°F. Place the pork and vegetables in an oven-safe dish, cover with foil, and heat for 15-20 minutes, or until warmed through.

Reheat in the microwave by placing the pork and veggies in a microwave-safe dish. Microwave on high in 30-second increments, stirring in between, until heated evenly.

More delicious pork roast recipes…

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, our Facebook Page, or right here on our website with their corresponding recipes.