Last Updated on August 19, 2025 by Michelle Mundy
Dutch Oven Pork Roast & Gravy is tender and juicy pork roasted to perfection plus a simple and delicious gravy, all in one pot!
A hearty and satisfying (and did we mention easy?) recipe for delicious one pan pork roast and gravy.
Very little effort with delicious and consistent results. Our favorite kind of recipe!
What you’ll need to make Dutch Oven Pork Roast & Gravy
- Olive Oil – We use extra virgin olive oil but any olive oil, avocado oil, vegetable oil or canola oil may be used for this recipe.
- Pork Roast – Either boneless pork roast or pork tenderloins are best for this recipe.
- Pantry Staples – Salt, pepper, dried parsley, cornstarch.
- Garlic – Fresh, coarsely chopped garlic, You can substitute garlic paste, minced garlic, or use 1 teaspoon of garlic powder.
- Onion – We use one small yellow onion, about 3/4 cups, sliced and separated into rings. White onions, sweet onions or shallots may be substituted.
- Beef Broth – Vegetable or chicken broth may be used instead.
How to make Dutch Oven Pork Roast & Gravy
Small pork roasts are the perfect size for a weeknight dinner at home. We often throw them in the slow cooker for Sweet Pulled Pork Sliders with Root Beer Sauce or Slow Cooker Pork Carnitas.
Every so often it is nice to treat the family to pork roast with gravy. This easy recipe takes the guesswork out of gravy by creating the base for it while the roast cooks.
All you need to do is thicken it up a bit and serve over the meat. Super easy and delicious!
Preheat oven to 350 degrees F.
Heat olive oil in medium sized dutch oven over medium-high heat
Generously salt & pepper the roast and place into the dutch oven. Sprinkle with dried parsley then Brown the roast on all sides in the oil.
Once browned, add the chopped garlic cloves and onion slices and cook for 2-3 minutes until the onions are softened and slightly browned.
Pour the beef broth over the pork and bring the mixture to a boil.
Remove from heat, cover with the lid and move into the preheated oven.
Cook for 30 minutes then flip roast over, replace the cover and cook for an additional 30 minutes.
Remove the roast from oven and move to a plate and cover the pork with foil.
Place the dutch oven back onto the stovetop and heat on medium high heat.
In a small bowl, mix 2 tablespoons of cornstarch into 1/2 cup of cool water until completely incorporated. Using a whisk, stir the cornstarch mixture into the pot.
Bring to a boil and allow the gravy to thicken. Taste the gravy and add salt & pepper if desired.
Cut the roast into individual pieces and serve immediately with gravy spooned over the top. Enjoy!
Other Easy Dinner Ideas You May Like
Slow Cooker Sweet & Sour Meatballs – easy and delicious and does double duty as either a meal or as an appetizer!
Easy One Pan Egg Roll Bowl – all the delicious flavors of an egg roll come together in this super easy one pan meal!
Easy Crockpot Taco Chili – dump, stir and walk away – super easy with just the right amount of spice!
Weeknight Pineapple Shrimp and Rice Bake – easy and delicious family weeknight meal!
Spinach and Sausage Spaghetti Pie – With Italian sausage and spinach hidden inside this is an unexpectedly good (and super easy!) weeknight creation that the entire family will love.
Dutch Oven Pork Roast & Gravy
Ingredients
Method
- Preheat oven to 350 degrees F.
- Heat olive oil in medium sized dutch oven over medium-high heat
- Generously salt & pepper the roast and place into the dutch oven. Sprinkle with dried parsley.
- Brown the roast on all sides in the oil. Once browned, add the chopped garlic cloves and onion slices and cook for 2-3 minutes until the onions are softened and slightly browned.
- Pour the beef broth over the pork and bring the mixture to a boil.
- Remove from heat, cover with the lid and move into the preheated oven. Cook for 30 minutes then flip roast over, replace the cover and cook for an additional 30 minutes.
- Remove the roast from oven and move to a plate. Cover the pork with foil then place the dutch oven back onto the stovetop and heat on medium high heat.
- In a small bowl, mix 2 tablespoons of cornstarch into 1/2 cup of cool water until completely incorporated. Using a whisk, stir the cornstarch mixture into the pot.
- Bring to a boil and allow the gravy to thicken. Taste the gravy and add salt & pepper if desired.
- Cut the roast into individual pieces and serve immediately with gravy spooned over the top. Enjoy!
Nutrition
Tried this recipe?
Let us know how it was!
Maureen says
looks great.cCan I cook potatoes and carrots with roast?
Michelle Mundy says
I have never tried it. Since the gravy is made from the pan drippings from the roast, I think it may upset the balance of flavor. It may be better to cook them separately and just serve alongside. 🙂