Pork Roast In Gravy With Baby Carrots Recipe

Prep and season

Remove the pork roast from the refrigerator 30 minutes before cooking to come toward room temperature. Pat dry with paper towels. Combine kosher salt, black pepper, garlic powder and onion powder and rub evenly all over the roast. Drizzle the roast with olive oil and rub to coat.

Sear the roast

Preheat oven to 325°F (160°C). In a large ovenproof Dutch oven or heavy roasting pan with lid, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add the roast and sear on all sides until deeply browned (about 3–4 minutes per side). Use tongs to hold and brown the ends. Remove roast and set aside on a plate.

Sauté aromatics

Reduce heat to medium. Add 2 tablespoons butter to the pot. When melted, add the sliced onion and sauté until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Make roux base

Sprinkle the all-purpose flour over the softened onions and garlic and cook, stirring constantly, for 1–2 minutes to remove raw flour taste. The mixture will thicken slightly and become paste-like.

Deglaze and combine liquids

Slowly pour in the white wine (or additional chicken broth) while scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir until combined. Add the chicken broth, Worcestershire sauce, thyme sprigs, bay leaf and brown sugar (if using). Bring the liquid to a simmer and season lightly with a quarter teaspoon salt and a pinch of pepper (you can adjust later).

Return roast and braise

Nestle the seared roast back into the pot, fat side up, so the liquid comes about halfway up the roast (add more broth or water if needed). Cover with the lid and place in the preheated oven. Braise for about 2 to 2 1/2 hours, until an instant-read thermometer inserted into the thickest part reads 145–160°F depending on cut (shoulder is more tender at the higher end). Check at 90 minutes.

Add carrots (and potatoes) to braising pot

After the roast has braised for about 1 hour (when it has started to become tender), remove the pot from the oven. Stir the carrots (and optional baby potatoes) into the braising liquid around the roast so they are partially submerged. Replace the lid and return the pot to the oven for the remaining braising time (about 60–90 more minutes) until vegetables are fork-tender and roast is done.

Rest and remove aromatics

When the roast reaches the desired internal temperature and the vegetables are tender, transfer the roast to a cutting board and tent loosely with foil. Remove and discard the thyme sprigs and bay leaf from the pot. Let the roast rest for 10–15 minutes before slicing.

Make gravy

Place the pot with braising liquid and vegetables on the stovetop over medium heat. Skim off excess fat from the surface with a spoon if desired, leaving flavorful juices. In a small bowl whisk cornstarch with cold water to make a slurry. Bring braising liquid to a simmer and slowly whisk in the slurry. Simmer gently for 2–4 minutes until gravy thickens to your liking. Taste and adjust seasoning with salt and pepper as needed. If you prefer a smoother gravy, strain the liquid through a fine-mesh sieve into a saucepan, pressing down on solids, and then return to heat and thicken as above.

Slice and serve

Slice the rested pork roast against the grain into 1/4–1/2 inch slices. Arrange slices on a platter with the baby carrots (and potatoes) spooned with hot gravy. Sprinkle chopped fresh parsley over the top and serve immediately.