Crock Pot pork roast is an easy meal with minimal prep and maximum flavor.
Tender pork shoulder, onions, carrots, celery, and mushrooms are slow-cooked with aromatic seasonings in a rich and flavorful broth.
Serve it with mashed potatoes and gravy for a new family favorite.
- Flavor: This roast has a deliciously buttery texture and a homemade flavor similar to my famous pot roast recipe.
- Difficulty: This pork roast is easy to make; cooking it low and slow in the crockpot is key.
- Important ingredient note: Choose a cut of pork with lots of marbling, such as pork shoulder/butt roast. A lean roast such as pork tenderloin or loin will dry out.
- Prep note: Browning the roast is not required, but it is recommended. A good sear adds flavor.
- Budget tip: Pork roast generally costs less than most beef roasts, making this a budget-friendly roast recipe.
- Swaps: You can replace pork with a chuck roast if preferred.
Ingredient Tips for Crock Pot Pork Roast
- Pork: Boneless pork shoulder (AKA Boston butt, pork butt, or boneless shoulder butt) cooks to tender perfection in the slow cooker. Bone-in or boneless both work in this recipe. Avoid pork loin roast or tenderloin; they’re too lean for this recipe.
- Vegetables: Carrots, onions, and celery add savory flavor. I prefer to cook the potatoes on the side for this recipe, as the crock pot is pretty full!
- Broth: Beef broth and soy sauce add depth of flavor to the pork and veggies while it cooks. Chicken broth or chicken stock can be used, but I prefer the deeper flavor of beef broth.
Variations
- Additional dried or fresh herbs can be added; rosemary and thyme leaves are good options.
Holly’s Pro Tips for Pork Roast
- The most important tip for this recipe is choosing the right cut of pork (see recipe notes).
- If it has a thick fat cap, trim and discard the fat.
- For the most tender pork roast, cook it on low (not high).
- To test for doneness, insert a fork into the center of the pork and twist; it should have almost no resistance. Do this quickly so the heat doesn’t escape from the slow cooker.
Serving Suggestions
Storage and Leftovers
- Keep leftover crock pot pork roast (with veggies) in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
- Freeze in freezer-safe containers for up to 3 months and thaw overnight in the refrigerator before reheating.
Did you enjoy this Crock Pot Pork Roast? Leave a comment and rating below.
Crock Pot Pork Roast
Crock Pot pork roast is tender and juicy and pairs perfectly with smooth silky gravy and a side of mashed potatoes.
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If the pork roast has a thick fat cap, trim it down with a sharp knife. Pat the outside of the roast dry with a paper towel.
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Using a paring knife, cut slits in the roast and insert the sliced garlic. Season the roast with salt and black pepper.
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Heat oil in a large skillet over medium-high heat and add the roast. Cook until deeply browned on all sides, about 4 to 5 minutes per side. Transfer the roast to a plate. Reduce the heat to medium and add the onion to the skillet, cook 2 to 3 minutes or until it begins to soften.
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Place mushrooms, carrots, celery, and softened onion in the bottom of a 6qt slow cooker. Add beef broth, soy sauce, and bay leaves.
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Gently place the browned roast, fat side up, in the slow cooker—the roast will not be covered with liquid.
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Cover and cook on low for 8 to 10 hours or until the roast is fork tender.
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Transfer the pork and vegetables to a platter and loosely cover with foil.
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To make gravy, skim the fat off the drippings. Transfer the drippings to a medium saucepan and taste them. If the flavor is light, add 1 bouillon cube. Bring to a rolling boil.
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In a small bowl, combine cornstarch and water. While whisking the drippings, drizzle the cornstarch slurry into the gravy to reach the desired consistency.
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Use a large fork to gently pull the pork and serve with gravy and vegetables over mashed potatoes.
Leftovers can be kept in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Calories: 424 | Carbohydrates: 13g | Protein: 48g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 155mg | Sodium: 1281mg | Potassium: 1218mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6902IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Pork
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