Looking for a hearty meal to fix that will feed a crowd?
This recipe gives you multiple meals that you can eat on for a few days, and then freeze some for later.
Chef Vedam has been making pot roasts since he was a little boy. A Boston butt pork roast that has been slow-cooked (or cooked in an electric pressure cooker/Insta-Pot) will make you and your whole family think that somebody’s Grandma has been busy all day in the kitchen cooking up a storm (as they say in the South). This pork roast is so tender, you can cut it with a fork!
This recipe shows….
Our Boston butt roast being cooked with onions, celery, carrots, and mushrooms, with a bundle of fresh herbs. This method creates its own hearty ‘au jus’ that is extremely delicious. If you would like a thicker gravy, you can add a cornstarch slurry* to achieve that effect.
*See below for cornstarch slurry.
Want To Change It Up?
Want other vegetables added to your pork roast? Feel free to add to or eliminate any vegetable or potato with this recipe. Personally, in Chef Vedam’s family, we prefer our potatoes that accompany this dish to be mashed potatoes; however, if you would like you can add any potato of your choice.
If you are choosing to use potatoes, feel free to use the basic Russet potato or Yukon Golds, Red potatoes, Fingerling, Petite, or otherwise known in the South as “new potatoes.”
Like Thicker Gravy?
Would you prefer a thicker au jus; once the roast is done, and the roast and vegetables have been removed from the cooking vessel, create a “slurry.” Stir the slurry into the juices.
Let’s Make A Slurry!
To make a slurry, begin with 1 tablespoon of either gluten-free flour, cornstarch, potato starch, tapioca starch, or arrowroot, and then add 2 tbsp. of water, stirring well to combine. Begin to heat the au jus again, and then whisk and pour slowly into the Boston butt juices. This will thicken as it heats and blends. If you would like the gravy to be thicker, you can do this again; however, I recommend waiting 5 – 10 minutes between each to allow it to thicken as it should before adding more.
Try This For Yourself & Let Us Know How You Did! Leave us a comment in the comments!
We urge you to prepare this recipe for your own family. This makes a great Sunday meal! Hell, this recipe is great any day of the week. The nice thing about this recipe is that it is large enough to eat on for a few days, then package the remaining up in a freezer-safe container, and have a few meals to pull out on those nights you do not feel like cooking.
Also, this recipe is broken down as to whether you are choosing to cook this in a dutch oven, in the oven, or a slow cooker, or an electric pressure cooker.
This recipe is one of the 80+ recipes featured in Chef Vedam’s Cookbook. To purchase his cookbook, click here.
Home Style Boston Butt Pork Roast & Vegetables
- 1 Electric Pressure or you can use a Slow Cooker or can be cooked in a dutch oven and in the oven
- 1 5 - 8 lb. Boston Butt Pork Roast or you can use your favorite cut
- 1 - 2 Onions
- 5 - 8 stalks Celery
- 5 - 10 Fresh Carrots
- 8 - 10 Fresh Mushrooms (we prefer Cremini mushrooms
- 2 - 5 cloves Fresh Garlic
- Your Favorite Stock can be vegetable, pork or chicken stock
- 1 tbsp Olive Oil
- 2 + tsp Salt
- 2 + tsp Pepper
- 2 + tsp Chef Vedam’s All-Purpose Seasoning Blend
- 2 sprigs Fresh Rosemary
- 2 sprigs Fresh Thyme
- 1 + tsp Chef Vedam’s Gluten-Free All-Purpose Flour Blend
- 1/2 cup White or Red Wine Optional
- Create an herb bundle, and set aside (A few sprigs of rosemary and thyme bundled together with cooking twine)
- In a large dutch oven, (or if your electric pressure cooker has a “browning or searing” setting) heat olive oil to be scalding hot (a slight smoke).
- While pan and oil are heating, LIBERALLY spice all sides of pork butt with salt, pepper, and Chef Vedam’s All-Purpose Seasoning Blend.
- Pan sear all sides of pork butt until a nice brown crust has formed on each side. Remember, seared meat should be brown meat, but not burned. Browned meat seals in juices and adds flavor.
- Remove from pan, and set aside.
- Add more olive oil to the pan, and add onions and a dash of salt. Then add celery and carrots, then mushrooms, and then garlic. Add a generous dash of salt, pepper, and Chef Vedam’s All-Purpose Seasoning Blend. Cook for about 5 - 6 minutes. Sprinkle with Gluten-Free All-Purpose Flour Blend, and cook for another 2 - 3 minutes.
- Add stock, and rosemary, and thyme bundle, and lightly stir.
- Make room in your pot for your pork butt, and add it back in.
- Add more stock until everything is covered.
- Cover dutch oven, (or close the lid on the crockpot or electric pressure cooker) place into preheated 325 - 350 degree oven. Cook for at least an hour. It may take as much as 4 hours, depending on the size of the pork butt, and how slow you cook this. Test internal temperature; it should reach 170 degrees before serving. Remove rosemary and thyme bundle if you have used one. If you are using a slower cooker, heat on high for about an hour, and then lower temperature for 2 - 4 hours. If you are using an electric pressure cooker, I cook this for at least 1 hour.
- Once done, remove pork butt, and allow to rest at least 10 minutes before slicing.
- When roast is done, taste and adjust spices if needed.
- With a large slotted spoon, remove vegetables from stock.
- If you desire a thicker gravy: To make a slurry, begin with 1 tablespoon of either gluten-free flour, cornstarch, potato starch, tapioca starch, or arrowroot, and then add 2 tbsp. of water, stirring well to combine. Begin to heat the au jus again, and then whisk and pour slowly into the Boston butt juices. This will thicken as it heats and blends. If you would like the gravy to be thicker, you can do this again; however, I recommend waiting 5 - 10 minutes between each to allow it to thicken as it should before adding more.