Monday: Pork Roast & Gravy Recipe

Prep & Season

Preheat oven to 325°F (165°C). Pat the pork roast dry with paper towels. In a small bowl, mix kosher salt, black pepper, garlic powder and onion powder. Rub olive oil over the roast, then evenly rub the spice mix all over the surface.

Sear

Heat a large oven‑proof Dutch oven or heavy roasting pan over medium-high heat. When hot, add the roast and sear 3–4 minutes per side until deeply browned (use tongs to hold and brown the edges). Remove roast to a plate. Add the sliced onion, carrot and celery to the pot and cook 3–4 minutes, stirring, until the onion softens and begins to brown.

Roast

Return the pork to the pot on top of the vegetables. Add the chicken or pork stock and soy sauce (if using) to the pot—liquid should come about 1/3 up the roast. Cover with a tight-fitting lid or foil and transfer to the preheated oven. Roast until an instant-read thermometer in the thickest part reads 185°F–195°F for tender pull-apart meat, about 2 to 2½ hours for a 3-lb roast. Check once at 1½ hours to ensure liquid hasn't evaporated; add a bit more stock or water if low.

Rest & Slice

Remove the roast to a cutting board and tent loosely with foil. Let rest 15 minutes. Meanwhile, skim excess fat from the pan juices and keep the pot with vegetables and cooking liquid on the stovetop for the gravy.

Make Gravy

Place the roasting pot over medium heat. If there are large brown bits, stir them up with a wooden spoon. Sprinkle the all-purpose flour over the vegetables and drippings and cook, stirring, 1–2 minutes to remove raw flour taste. Slowly whisk in the cold water, then add remaining stock if the mixture is too thick, whisking until smooth. Bring to a gentle simmer and cook until thickened, 3–5 minutes. Taste and season with salt and pepper as needed. If you want a smoother gravy, strain through a fine-mesh sieve into a saucepan and reheat gently.

Serve

Slice or pull the pork as desired and spoon gravy over the meat when plating.

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Combine the rinsed rice, 2½ cups water, and ½ tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and stir in 1 tbsp butter if desired. Keep covered until ready to serve.

Place ½ cup water in a medium skillet with a tight lid. Add frozen corn, cover, and bring to a simmer over medium heat. Steam for 4–6 minutes, stirring once, until corn is heated through. Remove lid, add butter, salt and pepper, stir to combine, and keep warm until serving.

Cook Potatoes

Place the halved/quartered potatoes in a pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a gentle simmer and cook until potatoes are fork-tender, 12–15 minutes depending on size. Drain and return to the pot to steam-dry for 1–2 minutes, then let cool slightly.

Assemble Salad

In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed (if using), salt and pepper. Add warm (not hot) potatoes, chopped hard-boiled eggs, diced celery and onion. Gently fold to combine so potatoes absorb dressing. Taste and adjust seasoning. Chill at least 30 minutes before serving to meld flavors.

Warm the dinner rolls in a 325°F oven for 5–8 minutes, or microwave covered for 20–30 seconds per roll. Serve with softened butter on the side.