South Shore Pork Roast

South Shore Pork Roast

"In Storm Lake, Iowa, Pat Botine surrounds this moist pork roast with a pretty combination of carrots and onion. It feeds a family of four with plenty left over for dishes later in the week. And since the creamy gravy is served at the table, the leftover pork is easy to use."
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2 h 45 m servings
Serving size has been adjusted!

Original recipe yields 10 servings



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  1. In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan. In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan. Cover and bake at 350 degrees F for 1-1/2 hours. Uncover; bake 50 minutes longer or until a meat thermometer reads 145 degrees (63 degrees C). Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings to a measuring cup; skim fat. Add water to measure 2-2/3 cups. In a saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.


  1. 19 Ratings

Most helpful positive review

This was excellent! We used a small, 2 lb. pork ribeye roast and it was done after the initial hour and a half.

Most helpful critical review

I followed the recipe just as it says and it came out a little on the dry side and was blan.

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This was excellent! We used a small, 2 lb. pork ribeye roast and it was done after the initial hour and a half.

This was excellent! I put it in the crock pot instead. We really enjoyed it!

This was great. My family loved it. Iwill definately make it again. The only thing I did different was add cut up potato to the carrots and onions. Sophia in NH

This was the best pork roast I ever made. I did not have sour cream on hand so just used whole milk. The gravy was so good my family couldn't get enough of it.

My guests enjoyed this very much. I used a 4.3 lb bone-in loin roast, which got to temp. about 1/2 hour faster than expected, but was still juicy. The carrots and onions were very flavorful. ...

very good! did not make the sauce with sour cream and it was great-felt it was rich enough without the sour cream.. served the veggies and gravy together--will definitely make again; maybe addin...

Outstanding!! Along with the carrots and onions, saute a few parsnips and add those to the roasting pan; perfect accompaniment. I had a bigger roast than called for so cooked it at 20 min per po...

I made no changes to this recipe. It was the best pork roast we have ever had!Thank you for sharing it with us.

loved the recipe i will deffintly be adding this to my cook book

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