Slow-Cooked Pork Pot Roast

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This slow-cooked pork pot roast is the ultimate cozy meal, made with tender pork chuck, red wine, bone broth, fresh herbs, and hearty vegetables. A comforting fall and winter recipe perfect for Thanksgiving dinner, Christmas dinner, or any night you crave a delicious home-cooked meal.

Prep Time20

Cook Time3 45

Total Time4 5

Course: Dinner, Main Course, Main Dish

Cuisine: Eastern European, European

Keyword: Slow-Cooked Pork Pot Roast

Servings:

Calories: 128kcal

Equipment

Ingredients

4 lbs Pork chuck
3 tbsp Butter or olive oil
2 Onions large, sliced
4 cloves Garlic minced
6 Carrots medium, cut into chunks
1 1/2 cup Red wine or an additional 1 cup of beef broth and 1/2 cup of balsamic vinegar
2 tbsp Tomato paste
3 sprigs Rosemary
4 sprigs Fresh thyme
3 tbsp Garlic granules
1 tbsp Dried thymes
1 tsp Smoked paprika or more if needed
1 tbsp Brown sugar
Salt and pepper to taste

Instructions

Prepare the Pot Roast: Season the pork meat generously with salt and black pepper. Heat butter in a large cast iron pan or a Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 4–5 minutes per side). Remove and set aside.
2. Sauté the Vegetables: In the same pot, add the onions. Sauté for 5 minutes until softened. Add garlic and cook for another minute.
3. Deglaze and Simmer: Add the dried spices (garlic powder, smoked paprika, and dried thyme). Add tomato paste, then pour in red wine, scraping the bottom of the pot to loosen any browned bits. Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Return the roast to the pot.
4. Cook the Pot Roast: Preheat oven to 390F. If you used a cast iron skillet for the above steps, transfer the softened onions to a large pot like a casserole. If you are using a Dutch oven, continue cooking in it. Add the carrots and Worcestershire sauce. Top with the pork and fresh herbs (thyme and rosemary). Place in the oven for 3 hours or until the meat is cooked through and the sauce is thick and sticky.
5. Serve: Remove the roast from the pot and shred or slice. Serve with mashed potatoes, drizzling the rich sauce over the top. Sprinkle with fresh parsley or fresh thyme leaves.

Nutrition