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Pork Roast, carrots, baby red potatoes, and onion in a cast iron dutch oven
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4.95 from 39 votes

Sunday Pork Roast

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 Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main Dish
Cuisine: American
Keyword: Pork Roast
Servings: 6 people
Calories: 414kcal


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


  • 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


  • 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.




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.


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