Save A hearty comforting dish featuring tender pork roast slow-cooked with a medley of flavorful root vegetables and aromatic herbs.
I first served this slow cooker pork roast to my family on a chilly Sunday and it quickly became a favorite comfort meal.
Ingredients
- Pork: 1 (3–4 lb / 1.4–1.8 kg) boneless pork shoulder or pork loin roast, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 1 tbsp olive oil
- Root Vegetables: 4 medium carrots peeled and cut into 2-inch pieces, 3 parsnips peeled and cut into 2-inch pieces, 2 medium potatoes peeled and cut into large chunks, 1 large yellow onion cut into wedges, 2 celery stalks cut into 2-inch pieces
- Aromatics & Herbs: 4 garlic cloves minced, 2 sprigs fresh rosemary (or 1 tsp dried), 3 sprigs fresh thyme (or 1 tsp dried), 2 bay leaves
- Liquids: 1 cup (240 ml) low-sodium chicken or vegetable broth, ½ cup (120 ml) dry white wine (optional substitute with more broth)
- Finishing: 2 tbsp cornstarch (optional for thickening), 2 tbsp cold water (optional for thickening)
Instructions
- Step 1:
- Pat the pork roast dry and season all sides with salt and pepper.
- Step 2:
- In a large skillet over medium-high heat heat the olive oil. Sear the pork on all sides until golden brown about 2–3 minutes per side.
- Step 3:
- Arrange the carrots parsnips potatoes onion and celery in the bottom of the slow cooker.
- Step 4:
- Place the seared pork roast on top of the vegetables.
- Step 5:
- Scatter the minced garlic rosemary thyme and bay leaves over the pork and vegetables.
- Step 6:
- Pour the broth and wine (if using) over the contents.
- Step 7:
- Cover and cook on low for 8 hours or until the pork is fork-tender and the vegetables are soft.
- Step 8:
- Transfer the pork to a cutting board and let it rest. Remove and discard bay leaves and herb stems.
- Step 9:
- (Optional) For a thicker sauce Strain the cooking liquid into a saucepan. Mix cornstarch with cold water to create a slurry then whisk into the liquid. Simmer over medium heat until thickened about 2–3 minutes.
- Step 10:
- Slice or shred the pork. Serve with vegetables and spoon sauce over the top.
Save This recipe always brings my family together around the dinner table for a warm and satisfying meal.
Required Tools
Slow cooker (5–6 quart), Large skillet, Chefs knife, Cutting board, Tongs, Saucepan (optional for thickening gravy)
Allergen Information
Contains no common allergens. If using broth check labels for gluten or soy if sensitive.
Nutritional Information
Calories 415, Total Fat 18 g, Carbohydrates 25 g, Protein 38 g (per serving)
Save Enjoy this easy slow cooker recipe that fills your home with comforting aromas and flavors.
Recipe Questions & Answers
- → What cut of pork works best for this slow cooking method?
Boneless pork shoulder or pork loin roasts both work well, providing tender and flavorful results after long, slow cooking.
- → Can other vegetables be substituted for the root vegetables listed?
Yes, sweet potatoes or turnips can replace carrots, parsnips, or potatoes for a different flavor profile.
- → How do the herbs contribute to the dish's flavor?
Rosemary, thyme, garlic, and bay leaves add aromatic depth and enhance the savory notes of the pork and vegetables during slow cooking.
- → Is searing the pork necessary before slow cooking?
Searing the pork develops a golden crust that enhances both flavor and texture before slow cooking.
- → What can I do if I want a thicker sauce from the cooking juices?
Mix cornstarch with cold water to form a slurry, then simmer it with strained cooking liquids until thickened to create a rich sauce.