Pork Roast and Gravy

4.89 from 9 votes

This easy recipe for roasted Pork Roast and Gravy delivers a fork-tender roast covered in a beautiful gravy that’s perfect for Sunday dinner. The cooking process provides a perfectly seared pork roast, which makes the most flavorful gravy. Serve it up with some fluffy mashed potatoes and watch your family grin from ear to ear.

Prep Time3

Cook Time3

Total Time3 3

Course: Pork

Keyword: homemade pork roast gravy, how to cook pork roast, pork roast in the oven

Servings: servings

Calories: 342kcal

Equipment

Ingredients

For the Roast:

4 lbs Pork Shoulder Roast 4-5 pounds
1 ½ - 2 teaspoons salt
1 teaspoon pepper
½ cup water

For the Gravy:

2 cups water
1 ¼ cups milk
½ cup flour
Salt and Pepper

Instructions

Preheat oven to 325 degrees. Place roast in a roasting pan, sprinkles with salt and pepper, and rub into roast. Add water to the bottom of the pan.
Place the roaster, uncovered in the preheated oven and bake for about 20 minutes per pound or until the internal temperature of the roast reads 145 degrees F. *see notes
In a jar, mix together milk and flour until all lumps are gone. Shaking or using an emulsion blender works great)
Remove the roast from the pan and set it aside. Place the roasting pan on the stove on Medium heat, add 2 cups of water (I typically use my potato water from my mashed potatoes, but you don’t have to) Bring to a slow boil.
Pour the milk mixture into the bubbling drippings and whisk until incorporated. Turn the heat to low. The gravy will thicken as it cooks.
Serve the roast with mashed potatoes and lots of gravy over top.

Notes

Cooking times may vary. The package read to bake at 325 degrees for 20 minutes per pound. I cooked my almost 5-pound Pork Shoulder Roast uncovered for 2 ½ hours at 325 degrees. Mine measured 170 degrees internally, and the outside was brown and crisp and the inside was moist and tender. I love the rich brown color on the outside because it makes the best gravy!

Nutrition