Pawpaw's Pot Roast recipe

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Ingredients

1 (5 pound) bone-in pork roast
6 cups chicken broth, or more to taste
1 tablespoon Italian seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground cinnamon
1 pinch salt and ground pepper to taste
1 pound red potatoes, quartered
1 (16 ounce) package baby carrots
water as needed

Nutrition Info

354.3 calories
carbohydrate: 13.3 g
cholesterol: 92.5 mg
fat: 21.7 g
fiber: 2.6 g
protein: 25.2 g
saturatedFat: 7.9 g
servingSize: -
sodium: 700.3 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a 7 1/2-quart pot over medium-high heat. Sear the fat side of the roast until some of the fat renders, 2 to 3 minutes. Continue to sear pork until browned completely, 2 to 3 minutes per side.

  2. Pour chicken broth into the pot, add Italian seasoning, garlic powder, onion powder, cinnamon, salt, and black pepper. Bring the broth to a simmer, place a cover on the pot, reduce heat to medium-low, and cook at a simmer, turning every 30 minutes, for 4 hours.

  3. Put potatoes and baby carrots into the pot so they are covered by liquid, add enough water to ensure the bottom 2/3 of the roast remains submerged. Cover the pot and continue cooking until roast is falling from bone and vegetables are tender, 60 to 90 minutes more.

Recipe Yield

10 servings

Recipe Note

My grandfather's pot roast is the best. Flavorful, moist, and tender, this is worthy to be the centerpiece of the Sunday dinner table! Serve in a bowl as a stew or over white rice with biscuits. Best served with bread to sop up the juices!

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