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Boston Butt Roast Recipe

A hearty pork stew made with Boston butt, tender vegetables, and rich slow-cooked flavor—perfect for cozy family dinners
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 –3 lbs Boston butt roast cut into 1 ½-inch cubes
  • 3 large carrots sliced
  • 4 medium potatoes peeled and cubed
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 3 celery stalks sliced
  • 2 cups beef or chicken broth
  • 1 cup tomato sauce or crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 2 bay leaves
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 cup frozen peas
  • Fresh parsley chopped (for garnish)

Method
 

  1. Cut Boston butt roast into cubes, season with salt and pepper.
  2. Heat olive oil in a skillet, brown pork on all sides (optional but recommended).
  3. Place carrots, potatoes, onion, celery, and garlic into the crockpot.
  4. Add browned pork on top of vegetables.
  5. Stir in broth, tomato sauce, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
  6. Cover and cook on low for 8–9 hours or high for 4–5 hours, until pork is fork-tender.
  7. In the last 20 minutes, stir in frozen peas. Remove bay leaves.
  8. Garnish with parsley and serve warm with bread, rice, or noodles.

Notes

  • Brown pork first for richer flavor.
  • Thicken stew with a cornstarch slurry (2 tbsp cornstarch + ¼ cup water) during the last 30 minutes.
  • Leftovers keep 4 days in the fridge or up to 3 months in the freezer.