Juicy pork roast is cooked to fall apart tender with onions, carrots, and potatoes for a Slow Cooker Pork Roast with Gravy meal the whole family is sure to enjoy. A variety of kitchen-staple seasonings are used to create roast drippings that are turned into pork roast gravy packed with great flavor.
There are many flavor combinations you can do with a roast like this Dill Pickle Pot Roast or Slow Cooker Spicy Mississippi Pot Roast.
Why this crock pot pork roast recipe works
This delicious pork roast recipe has quite a few ingredients and a slow cooking time, but those are the very highlights of why it tastes so good (and is worth the wait). Like most roast dinners, so much flavor from the broth is soaked up by the meat and the vegetables.
Crock pot pork pot roast is the perfect home cooked meal that is hearty, versatile, and able to feed a big family or crowd. With this recipe, making pork roast has never been easier!
- Pork Roast: I used a 4-pound boneless pork shoulder roast. This particular cut is very versatile and becomes fall-apart tender over the course of slow cooking. A pork loin roast will not have as much flavor as a pork shoulder.
- Vegetables: Red potatoes are quartered, a large onion is also quartered, and baby carrots are added for flavor and to complete an entire meal in a pot.
- Seasonings for Dry Rub: Brown sugar, onion powder, granulated garlic, mustard powder, thyme, salt, and pepper become the spice rub used on the pork roast prior to cooking.
- Roast Stock: Chicken broth, apple cider vinegar, and dijon mustard are mixed together and then poured over the roast.
- Olive Oil: Used to sear the roast on all sides, which helps with tenderizing during the cooking process.
- Cornstarch: This is a thickening agent used to create gravy with the roast drippings.
Step One – Add the carrots, potatoes, onion, and garlic to the bottom of the crock pot.
Step Two – In a small bowl, mix together the brown sugar, onion powder, granulated garlic, mustard powder, thyme, salt, and black pepper.
Step Three – Rub the spice mixture on all sides of the pork roast.
Step Four – Heat a large skillet over medium high heat, drizzle on the olive oil, and sear the pork roast on all sides, about 2-3 minutes per side.
Step Five – Place the seared pork roast on top of the vegetables in the slow cooker and pour over the chicken stock, apple cider vinegar, and dijon mustard that has been premixed.
Step Six – Cover and cook pork roast on HIGH for 4-6 hours or LOW for 8-10 hours.
Step Seven – Use 2 Tbsp of the cooking liquid and whisk it with 2 TBSP of cornstarch until well combined. Add it to the remaining stock and stir until thick gravy has formed.
Step Eight – Add the pork roast and vegetables to a serving platter.
Step Nine – To serve, shred some of the crock pot pork roast on a plate and pour a generous amount of the pork gravy mix on top. Enjoy it with the slow-cooked vegetables on the side.
Recipe FAQs and Variations
No. Allow the pork roast to thaw completely before adding it to the slow cooker.
While pork shoulder is the go-to for most pork pot roast recipes, you can also use pork tenderloin (pork loin), pork butt, or even pork ribs (but you’ll need to remove the bones before serving).
You can make pork sandwiches, use it to make burritos, or shred it on top of a salad.
Sweet potatoes, green beans, and dinner rolls are perfect additions to this meal.
Onion soup mix, Italian seasoning, and balsamic vinegar has been known to provide pork roast with great flavor.
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Tik Tok, and YouTube.
Slow Cooker Pork Roast with Gravy
For the pork/pork rub
- 4 lbs. boneless pork shoulder
- ¼ cup brown sugar
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. mustard powder
- 1 tsp. dried thyme
- ½ tsp. salt
- ½ tsp. black pepper
- 2 Tbsp. olive oil
For the vegetables/cooking liquid
- 1 lb baby carrots
- 1 lb red potatoes Quartered
- 1 large yellow onion Quartered
- 6 cloves garlic
- 1 cup chicken broth
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. dijon mustard
To make the gravy
- 2 Tbsp. cornstarch
- Using paper towels, pat dry the pork shoulder and set aside. In a small bowl, mix together the brown sugar, onion powder, granulated garlic, mustard powder, thyme, salt and pepper. Rub the spice mixture on all sides of the pork roast.
- Heat a large skillet over medium high heat, drizzle on the olive oil and sear the pork roast on all sides, about 2-3 minutes per side.
- To the slow cooker pot, add the carrots, potatoes, onion, and garlic to the bottom of the pot. Place the seared pork roast over the vegetables.
- In a small bowl, whisk together the chicken stock, apple cider vinegar and dijon mustard. Pour over the pork roast and put the lid on the slow cooker.
- Cook on HIGH for 4-6 hours or LOW for 8-10 hours. The pork is done when very tender and easily shreddable.
- When done, transfer the cooking liquid to a 4 quart stock pot and heat over medium on the stove top.
- Mix the 2 Tbsp of cornstarch with 2 Tbsp of the cooking liquid and whisk it into the stock pot on the stove. Continuous stirring until the gravy has thickened.
- Transfer the pork roast and vegetables to a serving platter, shred the pork into larger pieces and serve with the gravy. Enjoy
- A pork loin can be used in this recipe as well.
- Yellow or Russet potatoes can be used in place of the red potatoes.
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
- Reheat in the microwave or in the oven at 350℉
- Yellow mustard, brown mustard or stone ground mustard can be used in place of the dijon.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Leave a Reply