Crockpot Pork Roast – Fall-Apart Tender and Full of Flavor
When it comes to easy, comforting dinners that taste like they’ve simmered all day (because they have!), Crockpot Pork Roast reigns supreme. This classic slow-cooked dish transforms a simple pork roast into a juicy, melt-in-your-mouth meal surrounded by tender vegetables and rich, savory gravy.
Perfect for busy weekdays or relaxed Sunday dinners, this recipe delivers big flavor with minimal effort. All it takes is a few minutes of prep in the morning, and by evening, your kitchen is filled with the mouthwatering aroma of slow-roasted perfection.
The beauty of this dish lies in its simplicity—wholesome ingredients, low and slow cooking, and timeless flavors that make everyone at the table ask for seconds.
Ingredients:
- 3 to 4 pounds pork shoulder or pork butt roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1 teaspoon paprika
- 4 large carrots, cut into chunks
- 4 medium potatoes, peeled and quartered
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 ½ cups chicken or beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch (for thickening gravy)
- 1 tablespoon cold water (to mix with cornstarch)
- Fresh parsley or rosemary, for garnish
Instructions:
- Season the roast: Pat the pork roast dry with paper towels. In a small bowl, mix salt, pepper, garlic powder, onion powder, thyme, and paprika. Rub the spice mix all over the pork roast.
- Sear the meat (optional but recommended): In a large skillet, heat olive oil over medium-high heat. Sear the pork on all sides until golden brown, about 2–3 minutes per side. This adds depth of flavor to the finished dish.
- Prepare the crockpot: Place the carrots, potatoes, onion, and garlic into the bottom of your slow cooker. Lay the seared pork roast on top of the vegetables.
- Add liquid: Pour in the broth and Worcestershire sauce. This will keep the roast juicy and create the base for your gravy.
- Slow cook: Cover and cook on Low for 8–10 hours or High for 4–5 hours, until the pork is fork-tender and easily shreds.
- Make the gravy: Remove the pork and vegetables from the slow cooker and transfer to a platter. Pour the cooking liquid into a saucepan and bring to a simmer over medium heat. Mix cornstarch with cold water, then whisk it into the simmering liquid. Cook until thickened into a silky gravy, about 3–5 minutes.
- Serve: Slice or shred the pork roast, spoon over the gravy, and serve with the tender carrots and potatoes. Garnish with chopped parsley or rosemary for a beautiful finish.
Tips & Tricks
- Use the right cut: Pork shoulder or pork butt is ideal for slow cooking—they become tender and flavorful after hours of gentle heat.
- Don’t skip searing: Browning the roast first locks in flavor and adds a richer color to the gravy.
- Customize your veggies: Try adding parsnips, sweet potatoes, or celery for a twist.
- Make it extra saucy: Double the broth if you like plenty of gravy to go around.
Variations
- Herb and Apple Twist: Add 1 sliced apple and a teaspoon of Dijon mustard to the broth for a sweet-savory flavor combo.
- BBQ Version: Skip the broth and use 1 cup of your favorite barbecue sauce plus ½ cup water for a tangy, Southern-style roast.
- Creamy Mushroom Gravy: Stir in a can of cream of mushroom soup before cooking for a rich, comforting variation.
- Low-Carb Option: Swap out potatoes for cauliflower florets or rutabaga chunks.
Crockpot Pork Roast
Ingredients
Equipment
Method
- Pat the pork roast dry and rub with salt, pepper, garlic powder, onion powder, thyme, and paprika.
- Sear in olive oil until browned on all sides, 2–3 minutes per side.
- Place carrots, potatoes, onions, and garlic in the slow cooker. Lay pork on top.
- Pour broth and Worcestershire sauce around the sides.
- Cover and cook on Low for 8–10 hours or High for 4–5 hours, until pork is tender.
- Remove pork and vegetables. Strain cooking liquid into saucepan and bring to simmer.
- Whisk cornstarch and water together, then add to liquid. Cook until thickened into gravy.
- Serve pork with vegetables and gravy. Garnish with parsley or rosemary.
Notes
Serving Suggestions
Serve your Crockpot Pork Roast with mashed potatoes or over buttered egg noodles to soak up the savory gravy. Add a side of green beans or roasted Brussels sprouts for color and freshness. For an elegant dinner, slice the roast and serve with a drizzle of pan gravy and a sprinkle of herbs.
Storage Information
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze portions in freezer-safe bags with some gravy for up to 2 months.
- Reheat: Warm gently in the microwave or on the stovetop, adding a splash of broth to keep it moist.
FAQ
Q: Can I use a different cut of pork?
A: Yes! Pork loin or tenderloin can be used but will require less cooking time—check after 4–5 hours on low.
Q: Can I skip searing the roast?
A: You can, but searing adds depth and a caramelized flavor that elevates the dish.
Q: How can I make this recipe gluten-free?
A: Simply ensure your broth and Worcestershire sauce are gluten-free.
Q: Can I add other vegetables?
A: Absolutely. Root vegetables like turnips, celery root, or fennel pair beautifully with pork.
History / Fun Facts
Slow-cooked pork roasts have been cherished for centuries, long before the invention of the modern Crockpot. The concept of low and slow cooking originated in rural kitchens, where cuts of pork were braised for hours to tenderize them. When the Crockpot debuted in the 1970s, it revolutionized home cooking by making these old-fashioned, all-day roasts easy for modern households.
Today, Crockpot Pork Roast remains a favorite comfort food—simple, hearty, and deeply satisfying. It’s a delicious nod to traditional family dinners, blending convenience with classic flavor.
