Pot Roast Dinner Recipe

Prepare and season pork

Pat the pork tenderloins dry with paper towels. Rub both pieces all over with 2 tsp salt, 1 tsp black pepper, smoked paprika and garlic powder. Lightly dredge each in the 2 tbs flour, shaking off excess.

Sear the pork

Heat 2 tbs olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Add the pork and sear, turning as needed, until deeply browned on all sides, about 3–4 minutes per side. Transfer pork to a plate.

Build the braising base

Reduce heat to medium. Add the onion wedges and smashed garlic to the pot and cook, stirring, until softened and beginning to brown, about 4 minutes. Stir in the tomato paste and cook 1 minute. Deglaze with the red wine (if using), scraping up brown bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Add liquids and aromatics

Return the pork to the pot. Add the stock until it reaches roughly halfway up the sides of the pork (about 2 cups). Add thyme sprigs and bay leaves. Bring to a gentle simmer.

Braise

Cover the pot with a lid and transfer to a 325°F (160°C) oven. Braise until pork reaches an internal temperature of 145–155°F and is tender, about 50–60 minutes. Check at 40 minutes; if liquid is evaporating too fast, add up to 1/2 cup more stock or water. (Smaller tenderloins will finish faster.)

Rest and slice

When done, transfer pork to a cutting board and tent loosely with foil to rest for 10 minutes. Meanwhile, skim excess fat from the braising liquid and remove thyme sprigs and bay leaves. Optionally, reduce the braising liquid on the stovetop over medium-high heat until slightly thickened for a sauce, about 5–8 minutes. Taste and adjust seasoning with salt and pepper. Slice pork into 1/2" medallions to serve, spooning sauce over.

Prepare vegetables

While the pork begins cooking, toss the halved/quartered red potatoes and carrot pieces with 1 tbs olive oil, 1 tsp salt and 1 tsp black pepper in a bowl.

Cook with the roast (braise method)

After returning the pork to the pot and adding stock (before putting the lid on and braising), nestle the seasoned potatoes and carrots around the pork so they sit partially submerged in the braising liquid. Cover and transfer to the oven to braise with the pork (they will cook through and absorb flavor). Check doneness at the same time as the pork—potatoes should be tender when pierced with a fork (about 40–60 minutes depending on size).

Alternative: Roast vegetables

If you prefer a roasted exterior on the vegetables instead of braised, place them on a rimmed baking sheet and roast at 400°F (200°C) for 25–35 minutes, turning once, until golden and tender. Season again with a pinch of salt after roasting.

Heat Texas toast

Prepare Texas toast according to package instructions (typically bake at 350–400°F for 5–8 minutes from frozen until golden and crisp) or toast in a skillet with the softened butter: heat a large skillet over medium, spread 1/2 tbs butter on each slice, and cook 2–3 minutes per side until golden. Keep warm in a low oven (200°F) if needed.

Serve steak sauce

Warm the steak sauce briefly (optional) or serve at room temperature alongside the sliced pork. Offer additional sauce at the table for guests who want more.

Sprinkle chopped fresh parsley over the sliced pork and vegetables just before serving for a fresh color and flavor note.