Real Recipes From Real Home Cooks ®

beer onion gravy pork roast

★★★★★ 2
a recipe by
Diana Perry
Martinez, GA

I found a recipe with the bare bones of something that would taste good and I reworked it for flavor - and so I could use my new immersion blender. This is a keeper! The flavor of the onion gravy is delicious with the roast & mashed potatoes.

Blue Ribbon Recipe

The seasoning in this pork roast is unusual and has flavors that remind us of fall and winter. We liked the slight hint of clove and allspice. It pairs well with the tender and moist pork. Blending the veggies makes the gravy the consistency of a thick soup and was tasty over mashed potatoes. There are a few extra preparation steps for this roasted pork, but well worth making. It's delicious comfort food.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 8 hungry people
prep time 40 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For beer onion gravy pork roast

  • 4-1/2 lb
    boneless pork loin roast
  • 24 oz
    beer (2-12 oz cans)
  • 5 c
    rough chopped onions
  • 2 c
    rough chopped carrots
  • 1 Tbsp
    olive oil
  • 1 tsp
    Mrs. Dash garlic & herb seasoning
  • 1/2 tsp
  • 1/2 tsp
    ground cloves
  • 1 tsp
    fine sea salt
  • 1/4 tsp
    freshly ground black pepper
  • 1
    envelope Goya ham concentrate

How To Make beer onion gravy pork roast

  • Browning the pork in a Dutch oven.
    Use a heavy, and deep pot to brown the pork loin in the oil over medium-high heat, starting fat side down, about 10 minutes per side. Remove pork and keep warm.
  • Adding onions and carrots to the pan.
    Add a bit more oil, if necessary. Add the onions and carrots to the pan. Cook about 10 minutes or until the onions are soft. The carrots do not have to be soft to continue.
  • Stirring spices into the beer.
    Stir all the spices into the beer.
  • Pouring beer over the pork in the Dutch oven.
    Put pork back into the pot with the veggies. Pour the beer and seasonings over the pork.
  • Baking the pork in the oven.
    Cover and bake at 350 degrees for about 2 to 2-1/2 hours or until pork is fork tender.
  • Covering the pork with aluminum foil.
    Take pork out of the pot, cover with aluminum foil and rest for about 10 minutes.
  • Pureeing veggies with an immersion blender.
    Meanwhile, use an immersion blender to puree the veggies into the liquid in the pot.
  • Vegetables after they've been pureed.
    I've never added any flour to thicken since the veggies make a nice thick broth with the juices & beer. Keep warm over low heat, until ready to serve.
  • Pork roast sliced with gravy poured over.
    If you do not have an immersion blender, pour the liquid and veggies into a bowl. Put about 1/2 at a time into a food processor or blender. It will be hot so be careful and do not try to do too much at a time. Keep a towel folded over the processer/blender lid to be sure it doesn't allow hot liquid to spurt out the top.