Chops & Roasts

Pork Roast With Mushroom Gravy

Name: Pork Roast With Mushroom Gravy
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8 servings
Ingredients: 2 lbs (900g) pork roast, boneless; 1 cup (115g) mushrooms, sliced; 2 medium onions, chopped; 3 cloves garlic, minced; 2 tbsp (30g) all-purpose flour; 2 cups (475ml) chicken broth; 1 tsp (5g) dried thyme; 1 tsp (5g) salt; 1/2 tsp (2g) black pepper; 2 tbsp (30g) butter; 1 cup (240ml) red wine, optional

By Kira Velasquez · June 19, 2026 · Chops & Roasts

Prep30 min

Cook180 min

Total210 min

Serves8

Pork Roast With Mushroom Gravy — Savory pork roast with mushroom gravy

There's something special about a slow-cooked pork roast that brings people together. The aroma of roasting meat and the sound of sizzling onions and mushrooms in a pan are sure to tantalize your taste buds and transport you to a place of comfort and warmth.

I still remember my grandmother's pork roast, which she would lovingly prepare every Sunday for our family gathering. The way she would patiently baste the meat with its own juices, ensuring it stayed moist and flavorful, was a true testament to her dedication to cooking.

Today, I want to share with you my own version of a pork roast with mushroom gravy, a recipe that combines the tender richness of pork with the earthy flavors of mushrooms and the depth of a well-made gravy.

This recipe is perfect for a weeknight dinner or a special occasion, as it's easy to make and can be prepared ahead of time. The best part? It's incredibly delicious and sure to become a family favorite.

So, let's get started and explore the world of pork roast with mushroom gravy. With this recipe, you'll learn how to create a mouth-watering dish that's sure to impress your loved ones and leave them craving for more.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
The pork roast is tender and juicy, with a rich, savory gravy.
The dish is perfect for a weeknight dinner or a special occasion.
It's a great way to feed a crowd, as it serves 8-10 people.
The recipe can be prepared ahead of time, making it ideal for busy families.
The pork roast is a versatile dish that can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Why This Recipe Works

The key to a great pork roast lies in its cooking technique. By cooking the pork low and slow, we allow the connective tissues to break down, resulting in a tender and juicy final product. The addition of mushrooms and onions to the pan adds a depth of flavor that complements the pork perfectly.

The gravy, made from the pan drippings and a touch of flour, is the perfect accompaniment to the dish. It's rich, savory, and full of umami flavor, which ties the whole dish together. The best part? It's incredibly easy to make and requires minimal ingredients.

Another important aspect of this recipe is the use of layers of seasoning. By seasoning the pork with salt, pepper, and herbs before cooking, we create a flavorful crust that enhances the overall taste of the dish. The same applies to the mushrooms and onions, which are sautéed in butter and seasoned with salt and pepper to bring out their natural flavors.

Finally, the resting time is crucial in allowing the juices to redistribute and the meat to relax, making it easier to slice and serve. This step may seem minor, but it makes a significant difference in the final texture and flavor of the dish.

Ingredients You’ll Need

To make this delicious pork roast with mushroom gravy, you'll need a few simple ingredients. The key players include a pork roast, mushrooms, onions, garlic, and a bit of flour for the gravy. You'll also need some basic pantry staples, such as salt, pepper, and herbs, to add depth and flavor to the dish.

When shopping for the ingredients, look for a pork roast with a good balance of fat and lean meat. This will ensure that the pork stays moist and flavorful during cooking. For the mushrooms, choose a variety that's rich in flavor and texture, such as cremini or shiitake.

2 lbs (900g) pork roast, bonelessLook for a pork roast with a good balance of fat and lean meat to ensure it stays moist and flavorful during cooking. You can also use a bone-in pork roast, but adjust the cooking time accordingly.
1 cup (115g) mushrooms, slicedChoose a variety of mushroom that's rich in flavor and texture, such as cremini or shiitake. You can also use a combination of mushroom varieties for added depth of flavor.
2 medium onions, choppedOnions add a sweet and savory flavor to the dish, and can be sautéed until caramelized for added depth of flavor. You can also use shallots or leeks as a substitute.
3 cloves garlic, mincedGarlic adds a pungent flavor to the dish, and can be sautéed with the onions and mushrooms for added depth of flavor. You can also use roasted garlic for a sweeter flavor.
2 tbsp (30g) all-purpose flourFlour is used to thicken the gravy, and can be substituted with cornstarch or tapioca starch for a gluten-free option. Make sure to cook the flour for at least 1-2 minutes to remove any raw flavor.
2 cups (475ml) chicken brothChicken broth adds moisture and flavor to the dish, and can be substituted with beef broth or vegetable broth for a different flavor profile. You can also use homemade broth for added depth of flavor.
1 tsp (5g) dried thymeThyme adds a savory and slightly minty flavor to the dish, and can be substituted with rosemary or oregano for a different herbaceous flavor. Make sure to use fresh thyme for the best flavor.
1 tsp (5g) saltSalt enhances the flavor of the dish and helps to bring out the natural flavors of the ingredients. Use a high-quality salt, such as kosher or sea salt, for the best flavor.
1/2 tsp (2g) black pepperBlack pepper adds a sharp and savory flavor to the dish, and can be adjusted to taste. Use freshly ground black pepper for the best flavor.
2 tbsp (30g) butterButter adds a rich and creamy flavor to the dish, and can be substituted with oil or other fats for a different flavor profile. Make sure to use high-quality butter for the best flavor.
1 cup (240ml) red wine, optionalRed wine adds a deep and fruity flavor to the dish, and can be substituted with beef broth or omitted for a different flavor profile. Make sure to use a high-quality red wine for the best flavor.

Ingredients for Pork Roast With Mushroom Gravy

Equipment You’ll Need

Large Dutch oven or heavy pot with a lidSharp knife for chopping onions and mushroomsCutting board for chopping ingredientsMeasuring cups and spoons for accurate measurementsInstant-read thermometer for ensuring the pork is cooked to a safe internal temperatureWhisk for mixing the gravySpatula for stirring and serving

How to Make Pork Roast With Mushroom Gravy

1
Preheat the oven to 300°F (150°C). Season the pork roast with salt, pepper, and thyme, making sure to coat it evenly.
2
Heat 1 tablespoon of butter in a large Dutch oven or heavy pot over medium-high heat. Sear the pork roast until browned on all sides, about 5-7 minutes per side. Remove the pork from the pot and set it aside.
3
Add the remaining 1 tablespoon of butter to the pot and sauté the onions and mushrooms until they're softened and caramelized, about 10-12 minutes. Add the garlic and cook for an additional 1-2 minutes, until fragrant.
4
Add the flour to the pot and cook for 1-2 minutes, stirring constantly, until the mixture is lightly browned and has a nutty aroma.
5
Gradually add the chicken broth to the pot, whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes, until the gravy has thickened.
6
Return the pork roast to the pot and spoon some of the gravy over the top. Cover the pot with a lid and transfer it to the preheated oven.
7
Braise the pork roast in the oven for 2-3 hours, or until it reaches an internal temperature of 160°F (71°C). Remove the pot from the oven and let the pork rest for 10-15 minutes before slicing.
8
While the pork is resting, strain the gravy through a fine-mesh sieve into a clean saucepan. Skim off any excess fat that rises to the surface and discard it.
9
Add the red wine to the gravy, if using, and bring the mixture to a simmer over medium heat. Cook for 5-7 minutes, until the gravy has reduced slightly and intensified in flavor.
10
Slice the pork roast against the grain and serve it with the mushroom gravy spooned over the top. Garnish with fresh thyme or rosemary, if desired.
11
Let the pork rest for an additional 10-15 minutes before serving, allowing the juices to redistribute and the meat to relax.
12
Serve the pork roast with mushroom gravy hot, garnished with fresh herbs and accompanied by your choice of sides, such as mashed potatoes or roasted vegetables.

Expert Tips

Make sure to use a meat thermometer to ensure the pork is cooked to a safe internal temperature.
Let the pork rest for at least 10-15 minutes before slicing to allow the juices to redistribute and the meat to relax.
Use a high-quality red wine for the best flavor, or omit it if you prefer a lighter gravy.
Don't overcook the pork, as it can become dry and tough. Aim for an internal temperature of 160°F (71°C) for medium-rare.
Let the gravy simmer for at least 5-7 minutes to allow it to thicken and intensify in flavor.
Use fresh herbs, such as thyme or rosemary, to garnish the dish and add a bright, freshness to the flavor.
Consider making the gravy ahead of time and refrigerating or freezing it for later use.
Use a sharp knife to slice the pork against the grain, which will help it to stay tender and juicy.

Common Mistakes to Avoid

Overcooking the pork, which can make it dry and tough.
Not letting the pork rest long enough, which can cause the juices to run out and the meat to become dry.
Not using a meat thermometer, which can result in undercooked or overcooked pork.
Not straining the gravy, which can leave it cloudy and unappetizing.
Not cooking the flour long enough, which can result in a raw, starchy flavor in the gravy.
Not using high-quality ingredients, which can affect the overall flavor and texture of the dish.

Variations and Substitutions

Use different types of mushrooms, such as shiitake or cremini, for a unique flavor and texture.
Add other aromatics, such as carrots or celery, to the pot for added depth of flavor.
Use beef broth instead of chicken broth for a richer, more intense flavor.
Add a splash of red wine vinegar to the gravy for a tangy, bright flavor.
Use fresh herbs, such as parsley or rosemary, to garnish the dish and add a fresh, brightness to the flavor.
Serve the pork roast with a side of roasted vegetables, such as Brussels sprouts or carrots, for a well-rounded meal.
Consider making the dish in a slow cooker, which can be a convenient and hands-off way to cook the pork and gravy.

What to Serve With Pork Roast With Mushroom Gravy

This pork roast with mushroom gravy is a hearty and satisfying dish that's perfect for a special occasion or a cozy night in. Serve it with a side of mashed potatoes, roasted vegetables, or a simple salad for a well-rounded meal.

Consider pairing the dish with a rich, full-bodied red wine, such as a Cabernet Sauvignon or a Syrah, to complement the bold flavors of the pork and gravy.

Mashed potatoesRoasted vegetables, such as Brussels sprouts or carrotsA simple salad, such as a green salad or a caprese saladGrilled or roasted asparagusSautéed spinach or kaleCornbread or crusty bread, for serving with the gravy

Make-Ahead, Storage, Freezing and Reheating

This pork roast with mushroom gravy can be made ahead of time and refrigerated or frozen for later use. To refrigerate, let the dish cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days.

To freeze, let the dish cool to room temperature, then transfer it to an airtight container or freezer bag and freeze for up to 2 months. Reheat the dish in the oven or on the stovetop, adding a splash of water or broth if needed to prevent drying out.

When reheating the dish, make sure to heat it to an internal temperature of 165°F (74°C) to ensure food safety. You can also reheat the gravy separately and spoon it over the top of the pork roast before serving.

Consider making the gravy ahead of time and refrigerating or freezing it for later use. It can be reheated and served over the pork roast, or used as a sauce for other dishes, such as mashed potatoes or roasted vegetables.

Frequently Asked Questions

What type of pork roast is best for this recipe?

A boneless pork roast is best for this recipe, as it allows for even cooking and easy slicing. You can also use a bone-in pork roast, but adjust the cooking time accordingly.

Can I use different types of mushrooms for this recipe?

Yes, you can use different types of mushrooms, such as shiitake or cremini, for a unique flavor and texture. Just be sure to adjust the cooking time and liquid levels accordingly.

How do I know when the pork is cooked to a safe internal temperature?

Use a meat thermometer to ensure the pork is cooked to a safe internal temperature of 160°F (71°C) for medium-rare. Let the pork rest for at least 10-15 minutes before slicing to allow the juices to redistribute and the meat to relax.

Can I make this recipe ahead of time and refrigerate or freeze it?

Yes, you can make this recipe ahead of time and refrigerate or freeze it for later use. Just be sure to reheat it to an internal temperature of 165°F (74°C) to ensure food safety.

What type of wine is best for this recipe?

A rich, full-bodied red wine, such as a Cabernet Sauvignon or a Syrah, is best for this recipe. You can also use beef broth or omit the wine for a different flavor profile.

Can I serve this dish with other sides, such as roasted vegetables or mashed potatoes?

Yes, you can serve this dish with other sides, such as roasted vegetables or mashed potatoes, for a well-rounded meal. Just be sure to adjust the cooking time and liquid levels accordingly.

How do I store the leftovers?

Let the dish cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. You can also freeze the dish for up to 2 months and reheat it in the oven or on the stovetop.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Just brown the pork and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.

The Full Recipe

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