Braised Pork Roast with Mushroom Gravy

8 Servings
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes

Braised Pork Roast with Mushroom Gravy is cooked in creamy sauce with crimini mushrooms. It’s elegant enough for a holiday, but easy enough for a weeknight.

If you love this recipe for Creamy Mushroom Pork Chops, then this is the delicious roast version you need. It’s a comforting Main Dish perfect to serve for a filling family dinner.

Braised Roast Pork with Mushroom Gravy in a pot

Braised Pork Roast is perfect to make for a weekend dinner or even for a holiday. You’ll love how the creamy mushroom gravy compliments the tender pieces of pork. It’s a simple recipe that comes out great every time and is always a huge hit with the whole family.

Serve up the Braised Pork with your favorite simple sides like Stick of Butter Rice, Mashed Potatoes, and Easy Dinner Rolls. There’s enough Mushroom gravy in the recipe that you can pour it over the side dishes for a rich, creamy dinner all around.

Braised Roast Pork with Mushroom Gravy Collage

The gravy in this recipe is also super easy to make. It’s made up of sour cream, chicken broth, flour, and of course mushrooms. It’s such a simple combination for such a rich gravy. You may find yourself making creamy mushroom gravy to go with other favorite dinners. It’s a great way to add some richness to any main dish.

Although this Braised Pork recipe is a bit time consuming, it’s also quite easy to make. Searing the meat is quick and easy, then you just have to pop the roast in the oven for long baking time. Most of the total time for the recipe is just a matter of leaving the pork to cook low and slow in the oven. As it cooks covered with the onions, it keeps all the moisture in to become tender, flavorful, and delicious.

Braised Roast Pork with Mushroom Gravy Collage

More Easy Pork Recipes

FAQs for Braised Pork Roast with Mushroom Gravy

What is Braising?

Braising is simply a method of cooking meat where you first brown the meat in a pan, then you finish cooking the meat in a liquid. It is a long and slow method that tenderizes the meat and develops deep, savory flavors.

Why does Braised Pork Roast take so long to cook?

Pork shoulder is a cut of pork roast that takes some time to cook due to the amount of connective tissue in the pork. For this cut of meat, it will get more tender if it is cooked low and slow.

Key Ingredients

  • Shoulder Roast: Selecting the right cut of meat for this braising method is important and a shoulder roast is a great choice. It will be fork-tender at the end of cooking and soak up all the flavor in your cooking liquid.
  • Mushrooms and Seasonings: The mushroom gravy is going to provide so much flavor in this Braised Pork Roast. Therefore, the Roast itself is seasoned very simply, with just salt, pepper, and onions.
  • Flour: The flour is going to thicken the cooking liquid into a creamy gravy. The flour gets mixed with water first in order to create a smooth consistency to combine with the cooking liquid. This helps prevent lumps forming in your gravy.
  • Sour Cream: The creamy texture in this gravy recipe will come from the sour cream. The choice of sour cream instead of milk or heavy cream, also gives the gravy a tangy flavor boost that pairs nicely with the savory roast and mushrooms.
Braised Roast Pork with Mushroom Gravy cooking in a pot

How to Make Braised Pork Roast with Mushroom Gravy

Cooking a Braised Pork Roast happens in 3 parts. First, you sear the meat, then you bake it in the oven, then you cook it in the creamy mushroom gravy. Here’s the step-by-step guide for each point in the process.

  • Sear: Add oil to the base of your dutch oven and put it over high heat on the stovetop. Season the pork shoulder with salt and pepper before putting it in the dutch oven. Sear the pork on all sides until it’s well browned. It should only take about 4-5 minutes for each side.
  • Bake: Place the sliced onions in the dutch oven and place the pork roast over the top. Pour the chicken broth into the dutch oven. Make sure the roast is fatty side up and cover the dutch oven. Keeping the roast fat side up helps to keep the meat tender. Covering the meat also traps the flavor and moisture inside. Cook for 3-4 hours in the preheated oven.
  • Mushroom Gravy: Place the dutch oven back on the stovetop and carefully remove the pork roast and set it to the side. Whisk together the flour and water in a bowl. Once the flour is dissolved, mix in the sour cream. Pour the gravy mixture into the dutch oven and bring to a boil. Add in the mushrooms. Continue whisking until the gravy is thickened. Add the pork roast back in and break the meat apart with forks while simmering in the gravy. Then serve.
Braised Roast Pork with Mushroom Gravy in a pot

Variations on Braised Pork Roast with Mushroom Gravy

  • Add-ins: For some different flavorings try adding in seasonings like minced garlic cloves, paprika, thyme, rosemary, or cumin. You could also add in some vegetables along with the mushrooms like broccoli, carrots, or green beans.
  • More Mushrooms: If you want even more mushrooms to go with Braised Pork Roast and Mushroom Gravy serve the pork over Mushroom Rice or Creamy Mushroom Rissotto.
  • Yogurt: If you want a healthier stand-in for the sour cream in the recipe, use Greek yogurt in place of the sour cream. It will give a similar consistency but is much lower in fat and other unhealthy ingredients.

What to Serve with Braised Pork Roast

Can Braised Pork Roast with Mushroom Gravy be made ahead?

You can make Braised Pork Roast with Mushroom Gravy ahead of time. Just complete the recipe and store it in the refrigerator over night. You could even prepare some mashed potatoes as a side dish and reheat them the next day. Be sure to let the hot food cool to room temperature before storing it in the refrigerator. When you’re ready to reheat your Braised Pork Roast, you can warm it up inside the gravy in a pot over the stove until it begins to simmer and bubble slightly. This will certainly make things much faster and easier on the day you want to serve your Roast.

Braised Roast Pork with Mushroom Gravy on a plate

How to Store Braised Pork Roast with Mushroom Gravy

  • Serve: Don’t leave cooked Pork Roast at room temperature for more than 2 hours.
  • Store: You can keep Braised Pork Roast with Mushroom Gravy in an airtight container in the fridge for 3-4 days. Reheat it for a few minutes in the dutch oven before serving the leftovers.
  • Freeze: Unfortunately, the creamy mushroom gravy won’t freeze well. If you separate the pork from the gravy you can store the pork in the freezer for 3-4 months in a freezer bag.
Braised Roast Pork with Mushroom Gravy on a plate

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Braised Pork Roast with Mushroom Gravy

Braised Pork Roast with Mushroom Gravy is cooked in creamy sauce with crimini mushrooms. It's elegant enough for a holiday, but easy enough for a weeknight.
Yield 8 Servings
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 2 tablespoons vegetable oil
  • 4 pound pork shoulder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 cups chicken broth
  • 8 ounces crimini mushrooms , sliced
  • 1 onion , sliced
  • 2 tablespoons flour
  • 2 tablespoons water
  • 1/2 cup sour cream


  • Preheat oven to 325 degrees.
  • Add oil to a large dutch oven on high heat.
  • Season pork with salt and pepper.
  • Sear pork on all sides until well browned, about 4-5 minutes on each side.
  • Remove the pork, add in the mushrooms and cook for 5-6 minutes until browned, stirring occasionally.
  • Remove mushrooms and put into airtight container in your fridge (you can leave them in the pot with the pork but they won't be as tender as if you keep them out of the pot until the end).
  • Place onions in a large dutch oven and top with pork roast, fatty side up, then add the chicken broth.
  • Cover and cook for 3-4 hours until tender then place onto the stovetop.
  • Remove pork from the dutch oven carefully.
  • Whisk flour and water together in a bowl until dissolved then mix in sour cream.
  • Add sour cream mixture to the pot along with the previously cooked mushrooms, and bring to a boil, whisking well until gravy is thickened.
  • Add roast back into the pot, break apart with forks, and serve.


Calories: 286kcal | Carbohydrates: 5g | Protein: 29g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 102mg | Sodium: 621mg | Potassium: 651mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg
Braised Roast Pork with Mushroom Gravy Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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