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Slow Cooker Pork Roast

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This easy slow cooker pork roast is a hearty, flavorful dish with tender, fall-apart pork, savory vegetables, and a rich, creamy gravy. It’s a cozy weeknight dinner that requires minimal effort!

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 5 hours 20 minutes
  • Total Time: 5 hours 35 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American

Ingredients

Units Scale
  • 3-4 pound pork roast
  • 3 tablespoons olive oil
  • 1 yellow onion, cut into 1/2" slices
  • 6 cloves garlic, smashed
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 32 ounces chicken stock
  • 2 pounds carrots, peeled and cut into 2-3" pieces
  • 2 pounds baby gold potatoes, halved if they're large
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 2 bay leaves
  • 3 tablespoons cornstarch, optional (for making gravy)
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley for garnish

Instructions

  1. Heat olive oil in a large saute pan over medium-high heat.
  2. Pat roast dry. Season liberally on all sides with Kosher salt and freshly cracked black pepper.
  3. Add roast to the large saute pan and sear on all sides (including the edges), cooking for about 4-5 minutes per side. Place in slow cooker.
  4. Without wiping out the pan, reduce heat to medium, add onion along with a couple pinches of salt and pepper, and cook, stirring occasionally for about 4 minutes.
  5. Add garlic, Dijon mustard, Italian seasoning, garlic powder, onion powder, and a couple pinches of salt and pepper. Cook for another minute or so.
  6. Add Worcestershire sauce and soy sauce to the pot along with a couple splashes of chicken stock to deglaze the bottom and scrape the yummy bits off.
  7. Add the onion and garlic mixture, carrots, and potatoes to the large crock pot. Pour in remaining chicken stock. Add a few liberal pinches of salt and pepper.
  8. Nestle fresh thyme, fresh rosemary, and bay leaves into the veggies.
  9. Put the lid on and cook on high for 5-6 hours or on low for 8-10 hours or until the roast shreds easily.
  10. To make gravy, if desired, strain the cooking liquid into a saucepan on the stove over medium heat.
  11. Dissolve 3 tablespoons cornstarch in 3 tablespoons cold water. Stir cornstarch slurry into the stock.
  12. Bring gravy to a simmer and simmer, stirring frequently for a few minutes or until the gravy thickens to your liking. Season to taste with salt and pepper.
  13. Garnish roast with fresh chopped parsley and serve with gravy.
  14. If you loved this pot roast recipe, please leave a 5-star rating and review below!

Notes

    • Uniform Size Veggies. Cut veggies into uniform-sized pieces so that they cook evenly.

    • Don’t Skip the Sear. Searing the pork is going to add tons of flavor. It might be tempting to skip it – but it’s worth the extra time!

Find it online: https://midwestfoodieblog.com/slow-cooker-pork-roast/