Skip to main content Skip to header navigation

Recipe revamp: Pot roast

A savoury pot roast recipe that’s easy enough for every day yet special enough for entertaining should be found in every home chef’s recipe book. This pot roast recipe revamp is exactly that, as it has been given a tasty makeover by replacing the traditional beef with succulent pork and adding the great tastes of mushrooms and fresh herbs.

Pot roast revamp | - Final product

Mushroom and pork pot roast

Serving size 6


  • 1 boneless pork loin roast, approximately 1.5 to 2 kilograms (3 to 4 pounds)
  • 1 to 2 tablespoons vegetable oil
  • 1 large shallot or half a medium white onion, finely chopped
  • 6 garlic cloves, finely minced
  • 4 cups sliced button mushrooms, stems removed
  • Splash of white wine (chardonnay or other dry wine)
  • 1-1/2 cups chicken stock
  • 1-1/2 tablespoons fresh thyme leaves, finely chopped
  • 1 (680-gram or 1.5-pound) package of baby potatoes
  • 2 tablespoons cornstarch
  • Kosher salt
  • Freshly ground black pepper

Pot roast revamp | - first steps


  1. Preheat the oven to 350 degrees F.
  2. Trim off excess fat from the pork. Pat dry.
  3. In a large skillet, heat the oil over high heat. Sear the sides of the meat until lightly browned.
  4. Place the pork loin in a large ovenproof casserole dish or Dutch oven.
  5. Reduce the heat to medium, and add 1 tablespoon of butter, the shallot and the garlic. Sauté for a few minutes until softened. Scrape up all the browned bits from the seared meat, and add them to the mixture.
  6. Stir in the mushrooms and wine, and continue cooking for 3 or 4 more minutes, stirring often.
  7. Season with salt and pepper to taste, and then sprinkle with the chopped thyme. Remove from heat.
  8. Mix in the chicken stock (reserve about 1/4 cup to use later).
  9. Clean the baby potatoes. Add them whole to the casserole dish.
  10. In a small bowl, dissolve the cornstarch in the reserved chicken stock. Set aside.
  11. Pour the mushroom mixture over the meat and potatoes. Be sure to cover all the potatoes with liquid.
  12. Cover and cook for approximately 1 hour and 45 minutes, depending on the size of the pork loin. (See the note section for more details.)
  13. Remove the meat, and cover it with foil. Allow it to sit for 10 minutes.
  14. Use a colander over a medium bowl to separate the mushrooms and potatoes from the gravy.
  15. Serve the pot roast sliced, topped with mushrooms and surrounded by potatoes.
  16. Pour the gravy into a sauce boat, and serve it on the side.
  17. Complement the dish with your favourite vegetables or salad.

Pot roast revamp | - final steps

See here for another pot roast recipe >>


Mushroom pork pot roast needs less cooking time than the usual beef version due to the cut of the meat. A boneless pork roast is a lean yet still quite tender cut that doesn’t require several hours of cooking time. The cooking time of this recipe will vary slightly depending on the size of the pork loin, but if you’re unsure whether the meat is done, insert a meat thermometer into the thickest part of the pork. Per, a pork roast is done when the internal temperature reaches 160 degrees F or 71 degrees C.

More pork recipes

Slow cooker sweet-and-sour pork
Pulled pork sandwiches
Recipe revamp: Italian sausage meat loaf

Leave a Comment