Gleason's Pork Roast with Mustard Gravy

Pat Morris


This Pork Roast with Mustard Gravy is delicious and something I have dreamed of having again since I was a teenager. I wanted to make it but didn't know what Mama did. It is so good; and I especially enjoy the Mustard Gravy.You could use a Beef Roast also; I just love the Pork Roast, myself. Probably because it is attached to so many good memories. I hope that you will try it. And let me know if you enjoy it as much as I did and do.


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20 Min
2 Hr 30 Min
Stove Top


  • 2 1/2 lb
    boston butt pork roast; or shoulder roast (about the same; except shoulder roast has a thick skin on it.)
  • 1-3 Tbsp
    cooking oil, to rub on roast
  • 1 tsp
    each, salt & pepper
  • 8 small
    yukon gold potatoes, cut in half (if you use larger potatoes cut in 1-1/2 inch pieces)
  • 4 large
    carrots, cut in 1-1/2 inch pieces
  • 1 large
    vidalia onion, chopped (or onion of choice)
  • 1 can(s)
    french's onion soup (optional)
  • 1/2 c
    yellow mustard (for gravy)
  • ·
    water to cover the roast & veggies
  • ·
    corn starch or flour to thicken gravy

How to Make Gleason's Pork Roast with Mustard Gravy


  1. This is an easy dish to put together; and is oh so good!!! It is a wonderful memory from my childhood. I used a 2-1/2 pound Boston Butt; you could also use a Shoulder Roast (about the same; except the Shoulder Roast has a thick skin on it).

    Ancestry Trivia: My daddy was the oldest of 10 children; and my cousin's father was the youngest of the 10. My grandmother made it for her children; and they loved it so much that they or their mother gave the recipe to the wives of her sons. My cousin's husband said, "It was a ""Gleason thing!"" I say, "A yummy "Gleason thing!"
  2. Rub the roast with a little oil (You are going to sear/flash fry and seal it on all sides. Salt and Pepper on all surfaces.

    ►Put the roast in a deep pan;

    ►Cut carrots and potatoes into 1-1/2 inch pieces.

    ►Chop 1 onion (I used a Vidalia onion –any onion is fine).

    ►Arrange Veggies around the roast.
  3. Pour 1 can of French’s Onion Soup over roast and veggies (My cousin leaves out the can of soup; and there is really enough flavor without it.).

    ►Add water to the pan to cover it all. Bring to a boil; then lower the heat to a simmer.

    ►Cook on a simmer for a couple of hours (even 3 won’t hurt) till done and tender. I cooked mine 2-1/2 hours. Then…

    ►Take the meat and veggies with a little of the juice out of the pan. Set aside.
    ►In the same pan that the roast was cooked in; add 1/2 cup Yellow Mustard. Stir well. If the mustard makes little pearls and isn’t smooth; you may want to put it through a sieve/strainer. This is not necessary; it just makes it smoother.

    ►Measure in 2-3 Tablespoons Flour (or Corn Starch) with water to make a slurry (I used Corn Starch; because the Flour clumped for me). Cook in the liquid until thickened; but not real thick; just the consistency of gravy.

    ►Once gravy is thickened; stir well and serve with roast and veggies. You can serve the gravy over rice or noodles, if desired. I served it over Saffron (yellow) rice.

  5. NOTE: If you don’t want so much gravy (although it refrigerates well and is good as a basis of stew; over potatoes, rice, etc., later). Here is how to make a smaller amount of gravy:
  6. ►Remove the drippings from the roast to make a smaller amount of gravy..

    ►In a saucepan or skillet; add 1 cup drippings from the roast; and, add 1-1/2 cups water.

    ►Add 1/4 cup of yellow mustard; stir well and bring to a boil.
  7. ►Make a slurry with either flour or corn starch and a little water to thicken it to the consistency of gravy. Simmer just a few minutes; and, mix the slurry in the gravy.

    ►When heated through serve with roast and veggies and over rice, if desired.

Printable Recipe Card

About Gleason's Pork Roast with Mustard Gravy

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: German
Other Tag: Quick & Easy

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