Pork Roast with Winter Vegetables

Hello friends,

Today, I’m excited to share a recipe that has been made and remade countless times. Sometimes I hesitate to share these kinds of recipes, thinking they might be too « basic. » Let me know in the comments if this suits you!

In the meantime, here is my pork roast with winter vegetables!

A Sunday Classic at Casserole & Chocolat

I mentioned earlier that I sometimes hesitate to suggest dishes like this because they are often variations of recipes already presented here. Indeed, you will already find mypork roast with apples, cranberries, and chestnuts, mypork roast with figs, parsnips, and fennel, or thepork roast with vegetables. This one is actually the base recipe from which the others are derived.

I also recommend mybeer and maple syrup compote pork or mypulled pork.

At my home, it’s often a meat dish at the center of my Sunday meals. I prepare it early in the morning, then let it cook slowly, so we can sit down at the table whenever it suits us! That’s how I like my Sundays!

My Pork Roast with Winter Vegetables: An Inexpensive Dish

Pork shoulder is often one of the most affordable cuts of meat for creating a saucy dish, offering excellent value for a generous and comforting roast.

Beyond the flavor, which I absolutely love, this is one of the reasons I make it so frequently.

I generally prepare a roast for 8 to 10 people, which allows me to pack lunch boxes for my children or have ready-made dinners for the week. I love it!

The Choice of Ingredients

Choosing a pork shoulder roast is ideal for achieving tender, juicy, and flavorful meat. This cut is naturally more marbled, meaning it contains a balanced proportion of intramuscular fat. During cooking, this fat gently melts and enriches the meat, preventing it from drying out, even during long cooking times in the oven or a Dutch oven.

The shoulder is perfectly suited for slow cooking at moderate temperatures, allowing the flavors to develop and creating a melt-in-your-mouth texture. Unlike the leaner tenderloin or rack, it forgives small cooking errors more easily. Moreover, its flavor is more pronounced, making it particularly suitable for seasonings, marinades, and cooking juices.

As for the vegetables, we’ll use what we have on hand and what we love! Sweet potatoes, squash, parsnips, or turnips—feel free to mix things up! This is a versatile recipe that can be adapted in countless ways!

Cooking

I recommend a cooking time of one hour for this dish. That’s fine. However, as much as possible, I always let my pork roast with winter vegetables cook longer at a lower heat. The longer your roast cooks, the more tender and flavorful it will be!

Reheated, this dish is highly appreciated at my home.

You can also choose oven cooking if that works better for you.

My Roast Pork with Winter Vegetables: A Dish Highlighting the Vegetables

This recipe features four varieties of vegetables (not counting the onion!). That’s pretty good, right?

Eating a variety of vegetables in winter is essential to stay healthy, even in the cold and lack of sunlight. Each vegetable provides different nutrients: vitamins, minerals, fiber, and antioxidants. By diversifying your plate, you better meet the body’s needs, especially for vitamin C, vitamin A, and minerals, which are essential for supporting the immune system.Variety also helps maintain good digestion and supports the intestinal microbiota, which can often be compromised in winter due to a richer and less balanced diet. Moreover, alternating vegetables prevents monotony and encourages more creative cooking, even during the colder months.

Finally, consuming seasonal vegetables promotes a more sustainable diet, often more flavorful and nutritionally rich, while helping the body better adapt to winter challenges. Now you understand why this recipe appears so frequently on my table…

The Necessary Utensils:

Onecasserole,

A good paring knife,

A cutting board,

A peeler,

And a wooden spatula.

Other Ideas Just for You

If you love these kinds of family dishes that simmer gently in the oven, I’m sure you’ll be tempted byThe Lorraine Stew. It’s another great comforting classic from our kitchen.

In the same « all-in-one » spirit, myRoast Chicken with Root Vegetables frequently graces our Sunday table. To change things up from pork, I also enjoy preparingDuck Parmentier with Sweet Potato, which has that absolutely irresistible sweet-and-salty twist.

If you prefer fish, don’t miss out onThe Leek and Salmon Blanquette, all soft and creamy, perfect for winter evenings. And to finish on a note of pure comfort, I highly recommendMom’s stuffed dishes. This recipe, filled with memories like this pork roast with winter vegetables, smells of family cooking and cherished moments.

And there you have it—let’s head to the kitchen…

The recipe, Chef!

Print Recipe

Pork Roast with Winter Vegetables

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Dinner – French

Serves: 6 Difficulty: Simple Price: €

Prep Time: 20 min – Cooking Time: 1 hour

Ingredients

• 1.2 kg of pork roast in the neck
• 20 g of butter
• 2 tablespoons of olive oil
• 1 onion
• 4 cloves of garlic
• 4 carrots
• 1 fennel
• 1 leek
• 5 potatoes
• 1 glass of water
• 1 heaping tablespoon of tomato paste
• 1 teaspoon of paprika
• 1 teaspoon of ground ginger
• Salt
• Pepper

Instructions

1

Melt the butter and olive oil in your Dutch oven. Add the pork roast and sear it on all sides.

2

Set aside the roast.

3

Add the sliced onion and the garlic cloves to the Dutch oven. Cook for another 2 minutes.

4

Then add the carrots, potatoes, leek, and fennel, peeled and cut into pieces. Cook for 3 minutes.

5

Finally, pour in the glass of water, the tomato paste, and the spices. Salt and pepper to taste.

6

Place the roast in the center of the vegetables. Put on the lid.

7

Cook for about 1 hour on low heat, turning the roast during cooking.

8

Before serving, taste the sauce and adjust the seasoning.

For the recipe in French, go here.