25 Reviews of Pork Roast - Old Fashion Way (Use Cast Iron Dutch Oven)

From: zeekzito10

On Feb 8, 2006

We've done this roast 4 times now and it's come out perfect every time. Foul proof, follow the directions to a tee and you can't go wrong,moist tender,delicous and the gravys just right.

From: Chef #257351

On Oct 31, 2006

We used a 3lb.pork loin - the prep was very easy - we used cooking oil, instead of lard ( don't forget to turn the roast over after half an hour ). Even though we have a Dutch Oven, my wife and I used a covered medium aluminum pot, similar to one you use to simmer spaghetti sauce. The result was wonderful, (very tender) - we reduced the gravy to thicken it - we added a little extra pepper, but didn't add extra salt, since the sauce seemed to have enough as is. Any extra natural juices from the roast we added back into the gravy and reheated before serving. THE RECIPE IS WONDERFUL !!! Thanks Very Much !

From: Chef #767819

On Feb 17, 2008

I have never been able to make a great pork loin, but this recipe changed all that. I modified the ingredients to include the zest of one lemon (delicious) and used a thermometer to let me know when the pork reached 160 degrees, since I had a smaller roast. This was also the first recipe I made in my new Dutch oven I was given at Valentine's Day (made by Lodge, it's every bit as good as my smaller LeCreuset, and about 1/3 the price!). Thank you, thank you, thank you for this wonderful recipe.

From: Cook2Gether

On Jun 5, 2008

WOW..that's the word that comes to mind..WOW. I followed the recipe exactly with the exception of using dehydrated sliced garlic instead of fresh. I used a 5 lb shoulder pork roast with a bone & cooked it in my enamel coated cast iron dutch oven. It came out absolutely delicious, tender & as said before, the gravy is perfect. I will without a doubt be using this as my new method of cooking a pork roast. Also will be trying with a beef roast. Next time I'll up the liquid to 3 cups so we have a bit more gravy. Thanks for this amazing recipe!

From: Sauce Lover

On Dec 16, 2006

Turned out good, nice and tender. Didn't use lard, used cooking oil instead with good results. Very easy to prepare without a great amount of time needed to create a nice dinner. Will make again.

From: GymGal

On Dec 9, 2006

So easy and so tender!

From: ScrumptiousWY

On Jun 19, 2008

Delicious! I even used a very lean pork sirloin roast and it still came out tender & juicy. Other changes I made: 3 Tbsp flour instead of cornstarch & let the gravy reduce a bit, canola oil instead of lard, and dry herbs (thyme, rosemary, bay leaves, and paprika) instead of Kitchen Bouquet (afraid it might contain MSG or derivatives). It came out so tasty, just like Sunday dinner at Grandma's! Here in Wyoming, cast-iron Dutch Ovens are standard equipment in every kitchen, and it really does add something special to the flavor of anything you cook in it — highly recommend you get one if you don't have it.

From: Deely

On Dec 30, 2008

Fantastic!!! Please try this recipe. You won't be sorry. I've made this twice. I didn't have Kitchen Bouquet the first time (still delish), but I held off rating it til I could do it right. Kitchen Bouquet is now a staple in my kitchen. The only thing I did different was add 1 chicken bouillon cube. Another one goes into my hard copy cook book. UPDATE 2008: I now brown the roast in a little bacon grease and olive oil. After browning I rub the pork with 1 tsp. of liquid smoke. Yum! I love this recipe.

From: AzureLynn

On Jul 11, 2008

This is in my oven now. And its already drawn attention of two hungry teens. "MOM! What smells sooo good?" I have a 7 1/2 pound roast that I browned per directions, dusted on thyme, and salt. We are not big pepper fans. And am giving it 5 stars because I can tell this is going to be very much enjoyed by all. Thanks for posting. It's been added to my zaar cookbook.

From: Tess #2

On Feb 2, 2008

Excellent way to cook a pork roast. I use cast iron a lot and this was just a perfect recipe. The roast was very tender and the gravy was delicious. I will probably make some pork manhattans tomorrow with mashed potatoes. Made just as directed. Wouldn't change a thing. Thanks Peg for an excellent recipe.