The Ultimate Pork Roast (in the oven!) – Fit Foodie Finds

The best oven baked pork roast recipe made with tender potatoes and carrots served with a delicious savory gravy. Make this for dinner tonight!

oven baked pork roast surrounded by potatoes and carrots

Ultimate Fall Meal

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 til 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, no fear! 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 the with the most perfect gravy. It’s kid-friendly and made in one pot for easy clean up.

pork shoulder patted with dry rub

Pork Roast Ingredients

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.

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: it also flavors the gravy so your veggies are completely submerged in this deliciousness as well.

  • 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.

  • Chicken broth
  • Maple syrup
  • Worcestershire sauce
seared pork shoulder in a stock pot

How to Cook a Pork Roast — In the Oven!

This oven roasted pork roast comes together in 10 easy ingredients. Let’s walk through it together:

  1. First, preheat your oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry on all sides. Then place it on a large plate and set aside.
  2. 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. Then, rub it on all sides of the pork shoulder. Once your pork shoulder is completely covered in the dry rub, place in the fridge while you prep the rest of the recipe.
  3. Then, prep the vegetables. Cut russet potatoes into 1-inch chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
  4. Now you’re ready to sear the pork roast. 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. Then, remove the pork shoulder and place it on a plate.
  5. Time to deglaze your pot, and assemble roast and veggies. Pour a little of the chicken broth onto the bottom of your hot stockpot, and use a wooden spoon to scrape off all the bits from searing the pork shoulder. 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.
  6. In a medium bowl, mix together the ingredients for the gravy. Pour in the rest of the chicken broth, maple syrup, and Worchestershire sauce. Then, pour over the top of the pork shoulder.
  7. 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.
  8. 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. 
  9. Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor. 
  10. Serve pork roast sliced and with veggies and extra gravy. ENJOY!
pork shoulder surrounded by veggies and ready to be roasted

Oven Baked Pork Roast FAQs

What Cut of Pork Should I use?

We knew we wanted to make a fairly traditional oven baked 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 and tender piece of meat.

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 oven baked pork roast?

It is hard to overcook a pork roast! Especially if 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!

perfectly cooked pork roast on a serving platter

Kitchen Accessories

Set yourself up for pork roast success! Here are our go-to pork roast kitchen must-haves.

oven baked pork roast on a platter

Baked Pork Roast

The best oven baked pork roast recipe made with tender potatoes and carrots served with a delicious savory gravy. Make this for dinner tonight!

Prep: 25 minutesCook: 75 minutesTotal: 1 hour 40 minutes

Fat 23 Carbs 31 Protein 33

Yield 8 servings 1x

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

  1. 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.
  2. 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.
  3. Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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. 
  9. Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor. 
  10. 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.

Nutrition Facts

Serving Size: 1/8 recipe Calories: 461 Sugar: 7 Sodium: 593 Fat: 23 Carbohydrates: 31 Fiber: 4 Protein: 33 Cholesterol: 99

Author: Lee FunkeCategory: Lunch and DinnerMethod: OvenCuisine: American

Keywords: baked pork roast

Photography: photos taken in this post are by Erin from The Wooden Skillet.