Savory Stove Top Pork Pot Roast
Celebrate the comfort of home cooking with this Savory Stove Top Pork Pot Roast, inspired by a cherished family recipe passed down through generations. Originating from my mother-in-law's guidance in 1959, this dish not only warms the heart but also delivers rich and robust flavors updated for contemporary palates. Tender pork slowly simmers with aromatic garlic, onion, and herbs in a savory broth, creating a delightful gravy that pairs perfectly with tender vegetables. Serve this hearty meal to family and friends, and treat them to a taste of nostalgia with every bite.
8
Servings
N/A
Calories
12
Ingredients
Ingredients
Pork roast
4 1/2-5 lbs (whole)
Olive oil
2 tablespoons (for browning)
Salt
to taste (for seasoning)
Black pepper
to taste (for seasoning)
Garlic cloves
6 (chopped)
Onion
1 medium (chopped)
Water
1/2 cup (for initial simmering)
Dried thyme
1 teaspoon (for seasoning)
Dried sage
1 teaspoon (for seasoning)
Dry red wine
1 cup (for deglazing)
Flour
2 tablespoons (for gravy thickening)
Water
as needed (for making a flour paste)
Instructions
1
Start by rubbing the pork roast generously with dried thyme, sage, salt, and pepper, ensuring an even coating for optimal flavor.
2
Preheat a heavy Dutch oven over medium-high heat. Once hot, add olive oil to the pan. Carefully place the seasoned pork roast into the pan and brown it on all sides for about 10-12 minutes, creating a beautiful caramelized crust.
3
Once browned, remove the roast and set it aside. In the same pot, add chopped onions and garlic, sautéing until soft and fragrant, about 3-4 minutes.
4
Return the pork roast to the pot and pour in the initial half cup of water. Lower the heat to medium or medium-low, cover the pot with a tight lid, and let it simmer for approximately 2 hours. Turn the roast occasionally, adding water as necessary to keep the liquid level consistent and prevent burning.
5
After 2 hours, check for doneness; the pork should be tender and easily pulled apart. Carefully remove the roast and set it on a plate.
6
To prepare the gravy, add the cup of dry red wine and an additional 1/2 cup of water to the Dutch oven, scraping the browned bits from the bottom to incorporate all the delicious flavors.
7
Bring the mixture to a boil and allow it to reduce for about 5-7 minutes. Once you achieve the desired reduction, create a paste using flour and enough water to form a smooth consistency.
8
Slowly whisk in the flour paste to the bubbling wine mixture, stirring continuously to avoid lumps. Cook until the gravy thickens to your liking and taste for seasoning, adjusting as necessary with salt and pepper.
9
If desired, add halved small potatoes, quartered medium onions, chopped carrots, and button mushrooms to cook alongside the roast during the final hour for a complete one-pot meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Stove Top Pork Pot Roast?
It is a comfort food dish featuring tender pork roast slowly simmered with garlic, onion, and herbs in a savory broth, inspired by a 1959 family recipe.
How many servings does this pork roast recipe provide?
This recipe is designed to serve 8 people.
What size pork roast is required?
You will need a pork roast weighing between 4 1/2 and 5 pounds.
What type of pot should I use for cooking?
A heavy Dutch oven is recommended for the best results.
How do I prepare the pork before cooking?
Rub the roast generously with dried thyme, sage, salt, and pepper to ensure an even coating.
How long does it take to brown the pork?
The pork should be browned on all sides for about 10-12 minutes to create a caramelized crust.
What aromatics are used in the base of the dish?
The recipe calls for one medium chopped onion and six chopped garlic cloves.
How much water is added initially for simmering?
You should pour in an initial half cup of water.
How long does the pork need to simmer?
The roast needs to simmer for approximately 2 hours on medium or medium-low heat.
What should I do while the pork is simmering?
Turn the roast occasionally and add water as necessary to maintain the liquid level and prevent burning.
How do I know when the pork is finished cooking?
The pork is done when it is tender and can be easily pulled apart.
What is used to deglaze the Dutch oven?
One cup of dry red wine is used to deglaze the pan and scrape up the browned bits.
How is the gravy for the pork roast prepared?
The gravy is made by reducing the wine mixture and then thickening it with a flour and water paste.
What ingredients are in the flour paste?
The paste consists of 2 tablespoons of flour mixed with enough water to create a smooth consistency.
How long should the wine mixture reduce before adding the flour?
Allow the mixture to boil and reduce for about 5-7 minutes.
What herbs are used for seasoning?
The recipe uses 1 teaspoon of dried thyme and 1 teaspoon of dried sage.
Can I add vegetables to make it a one-pot meal?
Yes, you can add potatoes, onions, carrots, and mushrooms during the final hour of cooking.
What specific vegetables are suggested as additions?
Suggested vegetables include halved small potatoes, quartered medium onions, chopped carrots, and button mushrooms.
When is the best time to add the vegetables?
Add the vegetables during the final hour that the roast is simmering.
What kind of oil is used for browning?
The recipe uses 2 tablespoons of olive oil.
What is the origin of this recipe?
This recipe was inspired by the creator's mother-in-law's guidance from 1959.
Is this recipe considered comfort food?
Yes, it is described as a nostalgic hearty meal and a cherished family recipe.
What should the consistency of the gravy be?
The gravy should be cooked until it thickens to your liking, ensuring it is smooth and without lumps.
How many garlic cloves are needed?
The recipe requires 6 garlic cloves, chopped.
Do I need to cover the pot during cooking?
Yes, cover the pot with a tight lid while simmering the roast.
What is the purpose of scraping the bottom of the pan?
Scraping the bottom incorporates the delicious browned bits into the gravy for better flavor.
Should the heat be high during the 2-hour simmer?
No, the heat should be lowered to medium or medium-low.
Is the pork roast cooked whole?
Yes, the preparation indicates the pork roast is kept whole during the cooking process.
How do I adjust the seasoning?
Taste the gravy at the end and adjust with salt and pepper as necessary.
What is the main protein used?
The main protein is a 4.5 to 5 pound pork roast.