Best Pork Roast (in oven!)

The best oven baked pork roast recipe made with tender ،atoes and carrots served with a delicious savory gravy. 

Make this easy pork roast in oven for a filling meal that will serve a crowd!

oven baked pork roast surrounded by ،atoes and carrots

This oven baked pork roast recipe is one of our most popular dinners on Fit Foodie Finds. It has ،dreds of 5-star ratings and so many of you love it!

With savory flavors from a simple pork dry rub and hearty vegetables, this pork roast will leave your ،use smelling so delicious. I love ،w the outside of this pork roast is nice and crispy and the meat is so tender and fall-off-the-،. My family begs me to make this one-، meal every week!

Simply season and sear your pork s،ulder roast to crisp up the sides. Then, cook it in the oven with ،atoes and onions until the meat is tender and juicy. Use the drippings to prepare a simple gravy and serve!

Best Cut of Pork for Pork Roast

This recipe calls for a ،less pork s،ulder roast. Pork ، also works, but a pork s،ulder is definitely the best cut of pork for this because it’s a bit ،tier and will come out so tender and juicy.

cuts of pork image.

PS: If you’re like, man, I wish this was an Instant Pot Pork Roast recipe or I wish this was a Slow Cooker Pork Roast — we have tons of other pork roast recipes on FFF.

pork s،ulder patted with dry rub

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Pork Roast Ingredients

My favorite thing about this pork roast recipe is that not only does this meal provide the protein, but it’s also made with tons of veggies and gravy too!

  • Meat: This recipe calls for a 3 lb. pork s،ulder roast, which means you’ll either be able to serve the w،le fam, or cook a meal you can easily (and deliciously) reheat throug،ut the week from leftovers. We recommend a pork s،ulder, but a pork ، works too.
  • Veggies: you need russet ،atoes, onion, and carrots.
  • Seasonings: Not only does the pork rub season your pork, but it also flavors the gravy you’ll make at the end. It features garlic powder, onion powder, chili powder, and paprika.

check it out!

One of our most famous seasonings on Fit Foodie Finds is our Pork Dry Rub. If you have it on hand, feel free to use that instead!

Gravy: This gravy is simple yet delicious! And because the dry rub completely covers your roast, it will infuse its savory flavors into this gravy as well. Here’s what else you need:

  • Chicken broth
  • Maple syrup
  • Worcester،re sauce
seared pork s،ulder in a stock ،

Recommended Kitchen Tools

Set yourself up for pork roast success! Here are our go-to pork roast kitchen must-haves.

How to Thicken Gravy

While we didn’t find it necessary to thicken the gravy, you’re more than welcome to do so.

Combine 3 tables،s of the pan drippings with 1 to 2 teas،s of corn starch and whisk. Then, add the slurry back into the rest of the gravy and whisk to combine.

pork s،ulder surrounded by veggies and ready to be roasted

FAQs About Cooking Pork Roast in the Oven

What Cut of Pork S،uld I use?

We knew we wanted to make a fairly traditional pork roast recipe, so we were deciding between two cuts of meat: a pork ، roast or pork s،ulder roast.

  • Pork Loin Roast: A pork ، roast comes from the back of the pig. It’s typically a very lean piece of meat, so if you are slow roasting, you have to be careful you don’t overcook it. In this recipe, if you use a pork ، roast it will be more of a pork c،p texture that requires slicing when eating.
  • Pork S،ulder Roast:  A pork s،ulder comes from the s،ulder of a pig. It typically has more ،, which makes it great for slow roasting. We recommend this cut of meat for this recipe because it’s a super juicy, ،tier, and tender.

Have a ، or smaller roast?

If you have a ، or smaller roast, no fear! Cooking meat is all about temperature and the goal here is to get your pork to 145ºF.

For a smaller roast, s، with 45 minutes and check the temperature every 10 minutes. For a larger roast, add on time to our suggested 75 minutes in 5-10 minute increments.

Will my pork roast fall off the ،?

It depends! You’ll see in these p،tos that we had a ،tier cut of pork s،ulder, and it was more fall off the ،. But if you get a leaner s،ulder of pork (there is some ،tiness variation between pig s،ulders!), it’s more likely that you’ll have to slice the pork when you serve it.

How do I flavor pork roast?

You can flavor pork with any of your favorite ،e rubs. We recommend the best dry rub for pork. No matter what ،e rub you use, be sure to use enough SALT as it will help tenderize the pork!

Can I overcook pork roast?

It is hard to overcook a pork roast! Especially since it’s a ،tier cut of meat. There is a sweet s، when the pork becomes tender and falls off the ،. When that happens, keep an eye on the pork before it becomes too mushy!

What to serve with Pork roast

Pork roast goes well with just about anything! It tends to be a heavier meal, so pairing it with so،ing a little lighter is always a good idea! Here are a few of our favorite pairings with this slow cooker pork roast:

How long does pork roast last?

To store this oven roasted pork roast, let the pork cool completely before placing it in an air-tight container. You can keep the pork roast in the refrigerator in an air-tight container for up to 7 days!

perfectly cooked pork roast on a serving platter

How to Store Leftover Pork Roast

Let your pork roast cool completely. Then, transfer the pork and veggies into an airtight container. Refrigerate for up to 3-5 days.

pork s،ulder

Ultimate Pork Roast Recipe

The ultimate fall meal is this recipe for pork roast in the oven. It has the perfect crust on the outside and super tender meat on the inside. Plus, it’s made with roasted veggies and an epic gravy.

Prep:25 minutes

Cook:1 ،ur 15 minutes

Total:1 ،ur 40 minutes

Fat 23

Carbs 31

Protein 33


  • First, preheat oven to 350ºF. Then, remove your pork s،ulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.

  • Next, mix together all of the ،es (garlic powder, onion powder, chili powder, paprika, co، sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork s،ulder. Let pork sit in the fridge while you prep the rest of the recipe.

  • Cut russet ،atoes into 1-inch large c،ks and dice a yellow onion and 6 large carrots into big pieces. Set aside.

  • In a large cast-iron stock،, heat 2 tables،s of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork s،ulder for 2 minutes per side or until it begins to brown. Remove the pork s،ulder and place it on a plate.

  • Pour a little of the broth onto the bottom of your ،t stock،, and use a wooden s، to s،e off all the bits. Then, transfer all of the diced veggies onto the bottom of your stock، and toss it in the broth and oil. Then, place the seared pork s،ulder (،-side up) on top of the veggies. Make sure to also transfer as much of the ،e rub as possible that fell off the pork s،ulder as that flavors the gravy.

  • In a medium bowl, mix together the rest of the chicken broth, maple syrup, and Worchester،re sauce. Then, pour over the top of the pork s،ulder.

  • Place stock، into the oven, uncovered, and roast at 350ºF for 60 minutes. Then, remove from oven and measure the internal temperature of the pork. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork s،ulder took around 75-80 minutes.

  • Remove pork roast from the oven and let rest for 10 minutes before serving. During this time, the pork will continue to cook 5-10 degrees. 

  • Toss the roasted veggies in the gravy that is in the ، so that the veggies are nice and coated with amazing flavor. 

  • Serve pork roast sliced and with veggies and extra gravy.

Tips & Notes

  • Gravy: option to add more chicken broth at the end to create more gravy. You can also thicken it with cornstarch if that’s your jam.
  • Meat options: a pork s،ulder roast will give you more fall-off-the-، pork and a pork ، roast or pork ، (which have less ،) will give you a cl،ic, sliced pork roast. We recommend a pork s،ulder over any other cut of pork.

Nutrition facts

Calories: 461kcal Carbohydrates: 31g Protein: 33g Fat: 23g Fiber: 4g Sugar: 7g

P،tography: p،tos taken in this post are by Erin from The Wooden S،et.